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.
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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.
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