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Strawberry Cheesecake Pancakes


Learn how to make showstopping strawberry cheesecake pancakes – pure brunch indulgence, that you’ll talk about for years to come.


Units Scale


  • 1/2 cup + 2 tbsp Pastry Flour
  • 2 tsp Baking Powder
  • 1 tbsp sugar
  • Salt, a pinch
  • 2 tsp Lemon Zest
  • 1 Egg, separated
  • 1/2 cup + 2tbsp Milk
  • 1/3 cup Ricotta Cheese, room temperature
  • 2 tbsp Vegetable Oil
  • 1tsp Pure Vanilla Extract
  • 1/4 cup graham crackers, crushed
  • 3 tbsp butter, melted
  • Icing sugar, for dusting

Strawberry Sauce

  • 1lb strawberries, sliced and hulled
  • 1/2 tbsp Balsamic Vinegar
  • 1/4 cup sugar

Cheesecake Filling

  • 12 oz cream cheese, room temperature
  • 3 tbsp sugar
  • 1 cup whipping cream
  • 1/2 lemon, juice


Cook the pancakes

  1. 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.
  2. 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.
  3. Whisk your egg white separately to form stiff peaks. Add this to the batter, and fold gently to incorporate.
  4. Allow the batter to sit at room temperature for 20-30 minutes.
  5. 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.
  6. In a separate bowl, mix the crushed graham crackers with the melted butter. Set aside.

Make the strawberry sauce

  1. Combine all ingredients in a small pot over medium heat.
  2. 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.

Cheesecake filling

  1. Beat cream cheese, sugar, and lemon juice until smooth.
  2. 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”.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast & Brunch
  • Method: Stovetop
  • Cuisine: American

Keywords: Strawberry cheesecake pancakes, strawberry pancakes, pancakes

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