Strawberry cheesecake pancakes are everything you think they are…and more. A delectable strawberry sauce, glorious cheesecake filling, and fantastically fluffy pancakes, all combined to create an experience that is truly divine.
Strawberry cheesecake pancakes are the luscious brunch that you talk to you friends about for years to come. I’m not kidding. I’ve woken up early just to eat these pancakes. And that says a lot.
The thing is…I’m a night owl. I don’t wake up early for anything. I don’t even wake up early for work. (I’m serious, if you look at my office’s disciplinary record, there’s a stamp by my name that says, “We gave up”.) But I woke up early for this delicious pancake breakfast. Why, you ask? The answer is quite simple really:
Strawberry cheesecake + pancakes = Heaven.
And I can wake up a little early for a taste of heaven.
(I should probably clarify – I only actually get away with showing up late to work because I usually work late into the night as I often work with clients in different time zones.)
How to make strawberry cheesecake pancakes
As fancy as it sounds, this recipe isn’t much more complicated than your standard strawberry pancakes recipe. You’ll be cooking up a wonderful batch of pancakes (enhanced with lemon zest, ricotta cheese, and a simple meringue-folded batter), creating a cheesecake filling (much like you would for a no-bake cheesecake), and topping it off with an easy to make strawberry sauce. Oh, and you’ll top everything off with some crushed graham crackers (don’t ever skip the graham crackers, bestie).
If you’d prefer to watch this recipe on YouTube, check out my Strawberry Cheesecake Pancakes recipe video.
Pancake tips and tricks
Pancakes can be a bit fickle – overmix and they turn into puddles, undermix and find uncooked centres, overcook and…well, you get it. Here are a few tips to ensure your strawberry cheesecake pancakes turn out spectacular every time.
Don’t overmix your batter
Take it easy with the mixing, bestie. Overmixing your batter means mixing away all those wonderful air bubbles, as well as overworking the gluten in your pancakes – the result would be flat, dense, and chewy pancakes. No bueno.
No high-flying, death-defying pancakes flips, please
I know, I know.,,every time you watch a movie, you see some chef masterfully flip their pancakes by tossing them high into the air and then catching them in their pan. I’m not sure if anyone has told you this yet, but Hollywood lies to you.
If the goal is fluffy pancakes, you should never be tossing your pancakes into the air. Use a spatula, and gently turn your pancakes over when ready to do so.
And then apologise to your batter for disturbing it. And say a little prayer to the pancake gods. They’re truly a fickle lot.
Give it a rest
I’m talking about your pancake batter. Give it a little time to rest. This allows for all those lovely scientific chemical reactions to take place. I’m not a very science-y person, so I just explain it to myself as “giving the ingredients in the batter a little time to get to know each other and become friends”.
This is technically an optional step. But I’d highly encourage you take it. Letting the batter rest at room temperature is great. But if you prefer, or if you happen to be in a warm or humid kitchen, it’s totally fine to put it in the fridge too.
For more tips and tricks, check out my Fluffy Pancakes post – in it, I’ve gone through all the tips and tricks you need to know to make delicious pancakes. And, if you happen to be new to cooking using recipes (or just need a reminder), check out my guide on How to Read a Recipe Properly.
What if I just want regular strawberry pancakes
If you’re just looking for regular strawberry pancakes (no cheesecake), you can simply omit the cheesecake filling and graham cracker topping parts of this recipe. The result will be a delicious and sweet breakfast. (Or lunch. Or dinner. Don’t let me tell you how to eat, bestie.)
Can I make this ahead of time or store it
I’d recommend making the batter and cheesecake filling up to one night before, and preparing the rest of components fresh. If you want to store it after everything has been made, it can be refrigerated for 2-3 days though I believe it’s best eaten fresh.
More amazing pancake recipes
While this recipe for strawberry cheesecake pancakes is pure indulgence, I do have a number of other pancake recipes that you’re sure to enjoy as well:
- Fluffy Japanese Pancakes – lighter than air.
- Blackberry Pancakes with Brown Sugar Butter – make a restaurant worthy pancake brunch at home!
- Fluffy, Fluffy Pancakes – no buttermilk required for this base recipe.
- Healthy Sweet Potato Pancakes – guilt-free, gluten-free, and still super tasty!
- Lemon Mascarpone Pancakes – a simple, elegant breakfast option.
- Sour Cream Pancakes – deliciously simple pancakes that are sure to become a weekend favourite.
The link below is an affiliate link. This means that if you choose to purchase using it, I will receive a small commission, at no extra cost to you. And that would be so very lovely of you. Thank you.
Luckily, it doesn’t take much equipment to make perfect pancakes. It is however a lovely feeling to have all the right equipment. Here are a few little things that might make your pancake-making experience just that much sweeter.
- Silver Dollar Pancake Pan – if you want your pancakes to all look exactly the same.
- Zwilling J.A. Henckels Marquina Non-Stick Frying Pan – a good pan is crucial to properly cooking pancakes, and this one is sure to please.
So…will these Strawberry Cheesecake Pancakes be coming to your breakfast table sometime soon? Or have you already tried them? What did you think? Comment below and let me know.
One Year Ago: Fig Dutch Baby Pancake
Two Years Ago: White Chocolate Buttercream Frosting
Three Years Ago: Chocolate Croissant Bread PuddingPrint
Learn how to make showstopping strawberry cheesecake pancakes – pure brunch indulgence, that you’ll talk about for years to come.
- ½ cup + 2 tbsp Pastry Flour
- 2 tsp Baking Powder
- 1 tbsp sugar
- Salt, a pinch
- 2 tsp Lemon Zest
- 1 Egg, separated
- ½ cup + 2tbsp Milk
- ⅓ cup Ricotta Cheese, room temperature
- 2 tbsp Vegetable Oil
- 1tsp Pure Vanilla Extract
- ¼ cup graham crackers, crushed
- 3 tbsp butter, melted
- Icing sugar, for dusting
- 1lb strawberries, sliced and hulled
- ½ tbsp Balsamic Vinegar
- ¼ cup sugar
- 12 oz cream cheese, room temperature
- 3 tbsp sugar
- 1 cup whipping cream
- ½ lemon, juice
Cook the pancakes
- Start this recipe like any other pancake recipe – by sifting all the dry ingredients together (flour, sugar, baking powder, and salt). Add the lemon zest and whisk well.
- In a separate bowl, combine milk, ricotta, oil, egg yolk, and vanilla extract by whisking. Add mixture to the dry ingredients mixture, and mix till mostly combined.
- Whisk your egg white separately to form stiff peaks. Add this to the batter, and fold gently to incorporate.
- Allow the batter to sit at room temperature for 20-30 minutes.
- Melt butter over a medium low heat in a nonstick pan. Spoon pancake batter in using a ¼ cup measure. Cook until bubbles begin to appear on the surface, and the edges begin to darken; turn gently. Cook through.
- In a separate bowl, mix the crushed graham crackers with the melted butter. Set aside.
Make the strawberry sauce
- Combine all ingredients in a small pot over medium heat.
- Simmer and cook over medium-low heat for 20-25 minutes, until thickened as desired. If any foam forms at the top, just skim it away with a spoon or ladle.
- Beat cream cheese, sugar, and lemon juice until smooth.
- Add whipping cream gradually (if you’re using an electric mixer, reduce the speed to low while adding the cream). Continue beating until well combined and stiff (about 3 minutes if using an electric mixer on high).
Strawberry Cheesecake Pancakes, Assemble!
To assemble, stack the pancakes while spreading a generous layer of cheesecake (and a little strawberry sauce) between each pancake, as well as creating a small cheesecake mound on the very top pancake. Drizzle on the strawberry sauce, and sprinkle with crushed graham crackers, and a little icing sugar.
- Take your ricotta and cream cheese out of the fridge and let them come to room temperature to allow for easier whisking.
- The whipped up egg white just adds a heavenly lightness to the pancakes –similar to what you’re aiming for when making a very light mousse or a soufflé.
- You can prepare strawberry sauce and cheesecake filling while letting your pancake batter rest to save some time.
- Regarding the thickness of the strawberry sauce, I like it on the thicker side for some ooey gooey loveliness. But you do you, bestie.
- Depending on how big you like your pancakes, you can also spoon your batter with a ½ cup measure (though of course, this will result in fewer pancakes…feel free to double-up the recipe if you’re looking for that extra showstopping indulgence).
- You will likely have strawberry sauce and cheesecake filling leftover (you’re welcome.), these can be stored in the refrigerator for 2-3 days. Or you could just pile them together with some crumbled graham crackers and enjoy a little “deconstructed cheesecake”.
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: American
Keywords: Strawberry cheesecake pancakes, strawberry pancakes, pancakes