These strawberry cheesecake pancakes bring together fluffy, golden pancakes, a smooth cheesecake-style filling, and a sweet homemade strawberry sauce. They feel indulgent enough for a special brunch but are simple enough to make right at home, giving you a restaurant-style breakfast without leaving your kitchen.

Why You’ll Love This Recipe

These pancakes are soft and airy while hiding a creamy filling that tastes like classic cheesecake. The fresh strawberry sauce adds a bright, fruity contrast that balances the richness perfectly. This recipe is great for weekend brunch, special mornings, or anytime you want a breakfast that feels a little extra but still comforting and familiar.

Ingredients

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

For the strawberry sauce
2 pints (450 g) fresh strawberries, quartered
½ cup (100 g) granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch

For the cream cheese filling
8 oz (226 g) cream cheese, softened
½ cup (60 g) powdered sugar
1 teaspoon vanilla extract
1 cup (240 ml) heavy cream, cold

For the pancakes
1½ cups (180 g) self-rising flour
2 tablespoons (30 g) granulated sugar
1½ cups (360 ml) milk, room temperature
1 large egg, room temperature
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled

Directions

Begin by making the strawberry sauce. Add the strawberries, sugar, and 1 tablespoon of water to a saucepan over medium heat. Cook for about 10 minutes until the strawberries soften and release their juices. Mash them slightly, then continue simmering for another 5 minutes. Mix the cornstarch with the lemon juice and stir it into the sauce. Simmer for 1 to 2 minutes until slightly thickened. Remove from heat and let cool completely.

To prepare the filling, place the cream cheese, powdered sugar, vanilla, and heavy cream in a bowl or food processor. Whip or pulse until smooth, thick, and fluffy. Transfer the filling to a piping bag or covered bowl and refrigerate until needed.

For the pancakes, whisk together the milk, egg, vanilla, and melted butter in a large bowl. Add the self-rising flour and sugar, mixing just until combined. Small lumps are fine. Let the batter rest for 15 minutes.

Heat a nonstick skillet over medium-low heat. Pour ¼ to ⅓ cup of batter into the pan and cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook the other side for another 1 to 2 minutes. Remove the pancake and gently fold it in half while warm. Repeat with remaining batter.

To assemble, unfold a pancake and spread or pipe a few tablespoons of the cream cheese filling onto one half. Fold the pancake closed and spoon strawberry sauce over the top. Serve immediately.

Servings and timing

This recipe makes about 10 pancakes.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

You can swap strawberries for blueberries or raspberries to create a different fruit sauce. Chocolate chips can be added to the pancake batter for a dessert-style twist. For a lighter option, use reduced-fat cream cheese and slightly less filling per pancake.

Storage/Reheating

Unfilled pancakes can be stored in an airtight container in the refrigerator for up to 3 days. The strawberry sauce and cream cheese filling should be stored separately. To reheat pancakes, warm them gently in the microwave for 10 to 15 seconds or in a skillet over low heat. Assemble just before serving for the best texture.

FAQs

Can I make the strawberry sauce ahead of time?

Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

Can I prepare the cream cheese filling early?

The filling can be made up to 3 days ahead. Let it sit at room temperature for 10 minutes before using so it spreads easily.

Can I freeze the pancakes?

Yes, freeze the pancakes without filling. Thaw overnight in the refrigerator and reheat gently before assembling.

What if I don’t have self-rising flour?

You can make your own by combining 1½ cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt.

Can I use frozen strawberries?

Frozen strawberries work well for the sauce. Thaw them first and drain excess liquid if needed.

How do I keep pancakes fluffy?

Avoid overmixing the batter and cook over medium-low heat for even cooking.

Can I stack instead of fold the pancakes?

Yes, stacking pancakes with filling in between works just as well and is easier to assemble.

Is this recipe very sweet?

The sweetness is balanced, but you can reduce the sugar slightly if you prefer a less sweet breakfast.

What milk works best?

Whole milk gives the best texture, but any milk alternative can be used.

Can this be served as dessert?

Absolutely. These pancakes are rich enough to double as a brunch dessert.

Conclusion

Strawberry cheesecake pancakes are the perfect combination of breakfast comfort and dessert-style indulgence. With fluffy pancakes, creamy filling, and fresh strawberry sauce, this recipe is sure to impress family and guests alike while still being easy to make at home.

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