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Strawberry Cheesecake Pancakes

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Strawberry cheesecake pancakes are a decadent breakfast treat featuring fluffy ricotta pancakes layered with a creamy cheesecake filling, fresh strawberry sauce, and a buttery graham cracker topping. Perfect for special brunches or weekend indulgence.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 to 3 servings (4–6 pancakes)
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • ½ cup plus 2 tablespoons pastry flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 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
  • 1 pound fresh strawberries, hulled and sliced
  • ½ tablespoon balsamic vinegar
  • ¼ cup sugar (for strawberry sauce)
  • 12 ounces cream cheese, at room temperature
  • 3 tablespoons sugar (for filling)
  • 1 cup whipping cream
  • Juice of ½ lemon

Instructions

  1. In a bowl, sift pastry flour, baking powder, sugar, and salt. Add lemon zest and whisk.
  2. In another bowl, whisk together milk, ricotta, oil, egg yolk, and vanilla. Add to dry ingredients and mix gently.
  3. In a clean bowl, beat egg white until stiff peaks form. Gently fold into the batter. Let rest for 20–30 minutes.
  4. Heat a nonstick pan over medium-low heat. Melt a little butter and spoon ¼ cup batter per pancake. Cook until bubbles form, flip, and cook until golden. Repeat with remaining batter.
  5. Mix crushed graham crackers with melted butter. Set aside.
  6. For the sauce: In a saucepan, combine strawberries, sugar, and balsamic vinegar. Simmer on medium-low for 20–25 minutes, stirring occasionally. Let cool slightly.
  7. For the filling: Beat cream cheese, sugar, and lemon juice until smooth. Add whipping cream slowly, then beat until thick and fluffy.
  8. To assemble: Layer pancakes with cheesecake filling and strawberry sauce. Top with more filling, sauce, graham cracker mixture, and dust with icing sugar.

Notes

  • You can make the batter and cheesecake filling ahead of time and refrigerate overnight.
  • Frozen strawberries can be used for the sauce; just thaw slightly first.
  • Resting the batter improves texture, but can be skipped if needed.
  • Substitute ricotta with yogurt or sour cream if desired.
  • Balsamic vinegar enhances the sauce but is optional.

Nutrition

Find it online: https://savorymomskitchen.com/strawberry-cheesecake-pancakes/