Dessert

Fluffy Strawberry Cheesecake Pancakes Recipe

ByZoe Lane May 3, 2026May 3, 2026

Introduction

These fluffy strawberry cheesecake pancakes are a delicious twist on a classic breakfast favorite. Soft, airy pancakes are filled with a creamy cheesecake center and topped with fresh strawberries for a perfect morning treat.

The image shows a stack of three thick pancakes on a white plate, layered with fresh red strawberry slices and white creamy filling between each pancake. The top pancake is decorated with whole strawberries, a small green mint leaf, and a light dusting of powdered sugar. The pancakes have a golden-brown color with a soft, fluffy texture. Some maple syrup is pooling around the base of the stack on the plate. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
4 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced
Additional powdered sugar for serving

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2: In a separate bowl, mix the buttermilk, egg, and melted butter until well combined.
Step 3: Fold the wet mixture into the dry ingredients gently, mixing just until combined to keep the batter light.
Step 4: In another bowl, whip the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 5: Heat a non-stick skillet over medium heat and pour about 1/4 cup of pancake batter onto the pan.
Step 6: Spoon a dollop of the cheesecake filling onto the center of the pancake batter, then cover it with a little more batter to encase the filling.
Step 7: Cook until bubbles form on the surface, then carefully flip and cook until both sides are golden brown and the pancake is cooked through.
Step 8: Serve the pancakes stacked with fresh strawberry slices on top and a dusting of powdered sugar for a sweet finish.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and filling.
For extra flavor, add a teaspoon of lemon zest to the cheesecake filling.
Try swapping fresh strawberries for blueberries or raspberries for a different fruity twist.
Keep pancakes warm in a low oven while cooking the remaining batter.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave to maintain their fluffy texture. For longer storage, freeze pancakes separated by parchment paper, then warm them in a toaster or oven before serving.

How to Serve

The image shows a stack of three thick, golden-brown pancakes on a white plate, placed on a white marbled surface. Between the bottom and middle pancake, there is a layer of fresh red strawberry slices and syrup, slightly dripping down the sides. Between the middle and top pancake, there is a layer of white cream with more strawberry slices peeking out. The top pancake is topped with whole red strawberries, a sprig of green mint, and a light dusting of powdered sugar. The syrup pools around the base of the stack, adding a shiny texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter fresh to keep the pancakes light and fluffy, but you can make the cheesecake filling a few hours ahead and refrigerate it until ready to use.

What if I don’t have buttermilk?

You can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using it in the recipe.