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Strawberry Cheesecake Pancakes (Cracker Barrel–Style Copycat)

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These Strawberry Cheesecake Pancakes are a rich, Cracker Barrel–style copycat recipe featuring fluffy pancakes filled with a whipped cream cheese mixture and topped with a sweet homemade strawberry sauce. Perfect for a special breakfast or brunch treat.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 10 pancakes
  • Category: Breakfast, Brunch
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 pints (450 g) fresh strawberries, quartered
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 8 oz (226 g) cream cheese, softened
  • 1/2 cup (60 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) heavy cream, cold
  • 1 1/2 cups (180 g) self-rising flour
  • 2 tablespoons (30 g) granulated sugar
  • 1 1/2 cups (360 ml) milk, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted and cooled

Instructions

  1. Make the strawberry sauce: In a saucepan, combine strawberries, sugar, and 1 tablespoon water. Cook over medium heat for 10 minutes, mashing slightly. Add lemon juice mixed with cornstarch and simmer for 1–2 minutes until thickened. Let cool.
  2. Make the filling: In a bowl or food processor, combine cream cheese, powdered sugar, vanilla, and cold heavy cream. Whip or pulse until smooth, thick, and fluffy. Refrigerate until needed.
  3. Make the pancake batter: In a large bowl, whisk milk, egg, vanilla, and melted butter. Add flour and sugar, mixing until just combined. Let rest 15 minutes.
  4. Cook the pancakes: Heat a nonstick skillet over medium-low heat. Pour 1/4 to 1/3 cup batter per pancake and cook for 2–3 minutes until bubbles form. Flip and cook another 1–2 minutes. Fold each pancake gently in half while warm.
  5. Assemble: Unfold each pancake, spread or pipe a few tablespoons of cream cheese filling on one half, fold closed, and spoon strawberry sauce over the top. Serve immediately.

Notes

  • You can prepare the strawberry sauce and cream cheese filling up to 3 days in advance.
  • Use whole milk for best pancake texture.
  • If you don’t have self-rising flour, substitute with all-purpose flour plus baking powder and salt.
  • Unfilled pancakes freeze well for future use.
  • Stacking the pancakes with filling between layers is a good alternative to folding.

Nutrition

Find it online: https://savorymomskitchen.com/strawberry-cheesecake-pancakes-cracker-barrel-style-copycat/