These strawberry cheesecake pancakes are a rich and indulgent breakfast that feels special enough for celebrations yet comforting enough for a weekend brunch at home. Fluffy pancakes are layered with a creamy cheesecake filling, topped with a sweet-tangy strawberry sauce, and finished with a delicate graham cracker crunch.

Why You’ll Love This Recipe

This recipe brings together three favorites in one dish: pancakes, cheesecake, and strawberries. The pancakes are light and tender thanks to whipped egg whites and ricotta cheese, the cheesecake filling is smooth and luscious, and the strawberry sauce adds freshness and balance. It looks impressive, tastes unforgettable, and is perfect for making breakfast feel like a true treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pancakes
½ cup plus 2 tablespoons pastry flour
2 teaspoons baking powder
1 tablespoon sugar
A pinch of salt
2 teaspoons lemon zest
1 large egg, separated
½ cup plus 2 tablespoons milk
⅓ cup ricotta cheese, at room temperature
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
¼ cup graham crackers, finely crushed
3 tablespoons butter, melted
Icing sugar, for dusting

Strawberry Sauce
1 pound fresh strawberries, hulled and sliced
½ tablespoon balsamic vinegar
¼ cup sugar

Cheesecake Filling
12 ounces cream cheese, at room temperature
3 tablespoons sugar
1 cup whipping cream
Juice of ½ lemon

Directions

Start by preparing the pancake batter. Sift the pastry flour, baking powder, sugar, and salt into a bowl. Add the lemon zest and whisk to combine. In a separate bowl, whisk together the milk, ricotta cheese, vegetable oil, egg yolk, and vanilla extract. Add the wet ingredients to the dry ingredients and mix gently until mostly combined.

In another clean bowl, whisk the egg white until stiff peaks form. Gently fold the whipped egg white into the pancake batter, taking care not to overmix. Let the batter rest at room temperature for 20 to 30 minutes.

Heat a nonstick pan over medium-low heat and melt a small amount of butter. Spoon the batter into the pan using about ¼ cup per pancake. Cook until bubbles form on the surface and the edges begin to set, then flip gently and cook until golden and fully cooked through. Repeat with the remaining batter.

Mix the crushed graham crackers with the melted butter and set aside.

To make the strawberry sauce, combine the strawberries, sugar, and balsamic vinegar in a small saucepan over medium heat. Simmer on medium-low heat for 20 to 25 minutes, stirring occasionally, until the sauce thickens. Skim off any foam if necessary and set aside to cool slightly.

For the cheesecake filling, beat the cream cheese, sugar, and lemon juice until smooth. Gradually add the whipping cream while mixing on low speed, then increase speed and beat until thick and fluffy.

To assemble, stack the pancakes while spreading a generous layer of cheesecake filling and a little strawberry sauce between each layer. Add a small mound of cheesecake filling on top, drizzle with strawberry sauce, sprinkle with the graham cracker mixture, and finish with a light dusting of icing sugar.

Servings and timing

This recipe makes approximately 4 to 6 pancakes, depending on size, serving 2 to 3 people generously.
Preparation time is about 10 minutes, and cooking time is about 20 minutes, for a total time of roughly 30 minutes.

Variations

You can skip the cheesecake filling and graham cracker topping to make simple strawberry pancakes.
Add a pinch of cinnamon to the strawberry sauce for extra warmth.
Serve with additional fresh berries for more texture and flavor.
Use digestive biscuits instead of graham crackers if desired.
Drizzle lightly with maple syrup if you prefer extra sweetness.

Storage/Reheating

The pancake batter and cheesecake filling can be prepared up to one day in advance and stored in the refrigerator. Fully assembled pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat pancakes gently in a pan over low heat or in the microwave. Strawberry sauce and cheesecake filling should be kept chilled and stirred before serving.

FAQs

Can I make these pancakes ahead of time?

Yes, you can prepare the batter and cheesecake filling the night before and cook the pancakes fresh the next morning.

Can I freeze the pancakes?

The plain pancakes can be frozen for up to one month, but the cheesecake filling and strawberry sauce are best made fresh.

Why do I need to separate the egg?

Whipping the egg white adds air to the batter, resulting in lighter and fluffier pancakes.

Can I use regular flour instead of pastry flour?

Yes, all-purpose flour can be used, though the pancakes may be slightly less tender.

Do I have to rest the pancake batter?

Resting the batter improves texture, but you can skip it if short on time.

Can I use frozen strawberries?

Yes, frozen strawberries work well for the sauce; thaw them slightly before cooking.

Is balsamic vinegar necessary in the sauce?

It enhances the strawberry flavor but can be omitted if preferred.

How thick should the cheesecake filling be?

It should be thick enough to hold its shape but still spreadable.

Can I make this recipe without ricotta cheese?

You can substitute ricotta with an equal amount of thick yogurt or sour cream.

What is the best way to serve these pancakes?

Serve them warm, freshly assembled, with extra strawberry sauce on the side.

Conclusion

Strawberry cheesecake pancakes are the ultimate indulgent breakfast, combining fluffy pancakes, creamy cheesecake filling, and vibrant strawberry sauce in every bite. Whether you serve them for a special brunch or a cozy weekend treat, this recipe is sure to become a memorable favorite at your table.

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