Dessert

Strawberry Cream Stuffed Pancake Donut Stacks Recipe

ByZoe Lane May 5, 2026May 5, 2026

Introduction

These Strawberry Cream Stuffed Pancake Donut Stacks are a delightful twist on traditional pancakes. Layered with fluffy whipped cream, cream cheese, and fresh strawberries, they make a perfect treat for breakfast or brunch that feels both indulgent and fresh.

The image shows two halves of a stacked doughnut filled with cream and pieces of red strawberries. Each doughnut half has a golden brown, slightly shiny exterior with a dusting of powdered sugar on top. Inside, there are two layers: a soft, beige dough on the top and bottom, and a white creamy layer with chunks of bright red strawberries in the middle. Syrup is drizzled over the top and pools slightly on the white plate beneath. The plate sits on a white marbled surface, and in the blurry background, red strawberries and a cup are visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
0.5 tsp salt
2 eggs
1.5 cups milk
2 tbsp butter (melted)
1 tsp vanilla extract
1 cup heavy whipping cream
0.5 cup powdered sugar
1 tsp vanilla extract
1 cup strawberries (chopped)
4 oz cream cheese (softened)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Step 2: In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix well.
Step 3: Gradually add the wet ingredients to the dry ingredients, stirring gently until you have a smooth batter without overmixing.
Step 4: Heat a non-stick pan over medium heat. Pour small amounts of batter to form pancakes. Cook until bubbles appear on the surface and edges look set, then flip and cook the other side until golden. Set pancakes aside to cool.
Step 5: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Step 6: Fold the softened cream cheese and chopped strawberries gently into the whipped cream until evenly combined.
Step 7: Assemble the stacks by layering pancakes with generous amounts of the strawberry cream in between each one.
Step 8: Optionally drizzle with a glaze of choice and top with extra strawberries before serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and natural sweetness.
For a dairy-free option, substitute heavy cream with coconut cream and use dairy-free cream cheese.
Chill the bowl and beaters before whipping the cream to help it whip faster and hold shape better.
Add a splash of lemon juice to the cream cheese mixture for a hint of tanginess.

Storage

Store any leftover pancake stacks covered in the refrigerator for up to 2 days. Since the filling contains whipped cream and fresh strawberries, it’s best enjoyed fresh. Reheat pancakes separately with gentle warming before reassembling to preserve texture and flavor.

How to Serve

Two stacked pieces of a golden brown donut cut in half show three layers: the outer dough with a slightly crispy texture, a middle white cream layer, and chunks of fresh red strawberry inside the cream. The top donut half has powdered sugar and amber syrup dripping down the sides and pooling on the white plate underneath. In the blurred background on a white marbled surface, there are whole strawberries and a small white cup of syrup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancakes ahead of time?

Yes, you can make the pancakes a day in advance. Store them in an airtight container in the refrigerator and reheat gently in a pan or toaster before assembling the stacks.