Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest memories from childhood mornings was waking up to the sweet smell of pancakes sizzling on the stove. My mom would pour warm syrup over a fluffy stack, and we’d gather around the kitchen table, talking, laughing, and sometimes making a mess with powdered sugar. Inspired by those cozy mornings, I created these Strawberry Cheesecake Pancakes, which combine the fluffiness of classic pancakes with the creamy decadence of cheesecake and the fresh brightness of strawberries. These pancakes are my little love letter to comfort food, indulgence, and the joy of breakfast shared with family.
I use this recipe whenever I want to treat my loved ones to something special without making the morning stressful. Whether it’s a lazy Sunday brunch or a celebratory breakfast, these Strawberry Cheesecake Pancakes never fail to bring smiles to the table. They are indulgent, yet simple to make, and they hold a special place in my heart because they remind me that food is about togetherness, love, and creating sweet memories.
Why I Love Making Strawberry Cheesecake Pancakes
There’s something magical about the combination of fluffy pancakes and creamy cheesecake filling. The sweetness of strawberries, the rich tang of cream cheese, and the comforting texture of pancakes make every bite a hug in food form. I love making this recipe because it feels like a special occasion even on a regular weekday. It’s the kind of breakfast that brings everyone to the kitchen and sparks stories, laughter, and maybe a little friendly syrup competition.
Also, this recipe is surprisingly flexible. You can adjust the strawberries to your liking fresh, frozen, or even lightly macerated with sugar to intensify the flavor. You can make the cheesecake filling thicker or lighter depending on your preference. I love that I can prepare the filling ahead of time and then just assemble the pancakes in the morning, making the process stress-free while still feeling indulgent.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need to make these cozy pancakes:
For the Pancakes:
- 1 ½ cups (190g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup (240ml) milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp sour cream (optional, for extra creaminess)
For the Strawberry Topping:
- 1 cup fresh strawberries, sliced
- 2 tbsp sugar
- 1 tsp lemon juice
Little Kitchen Secrets:
- Use room temperature cream cheese for a smoother filling.
- Don’t overmix the pancake batter a few lumps are fine for fluffier pancakes.
- If your strawberries are not very sweet, a tiny drizzle of honey can enhance their flavor.
- For extra flair, lightly toast the edges of the pancakes on the skillet for a golden crust.
How I Make Strawberry Cheesecake Pancakes, Step by Step
- Prepare the Strawberry Topping: In a small bowl, combine sliced strawberries, sugar, and lemon juice. Stir gently and let sit for at least 10 minutes to macerate. This brings out their natural sweetness and makes them juicy.
- Make the Cheesecake Filling: Beat the softened cream cheese, sugar, vanilla extract, and sour cream in a medium bowl until smooth and creamy. You can even use a hand mixer for extra fluffiness. Set aside.
- Mix the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Remember, lumps are okay they make your pancakes extra fluffy.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup of batter for each pancake. Cook until bubbles appear on the surface and edges look set, about 2–3 minutes. Flip carefully and cook another 2 minutes until golden brown.
- Assemble with Cheesecake Filling: Once the pancakes are cooked, spread a spoonful of cheesecake filling between layers, or swirl it on top for a more decadent effect.
- Top with Strawberries: Spoon the macerated strawberries over the stack. If you like, drizzle with a little maple syrup or a dusting of powdered sugar.
- Serve Warm: These pancakes are best enjoyed immediately while warm and fluffy.
How I Serve It at Home
I love serving these pancakes with a big mug of coffee or a hot chocolate topped with whipped cream. On weekends, I set the table with small bowls of extra strawberries, a few mint leaves for garnish, and maybe a side of crispy bacon or sausage for a sweet-and-savory combo. My family always loves it when I let them assemble their own pancakes it’s part of the fun!
Sometimes, I make mini stacks for my nieces and nephews, who love the cheesecake filling. Watching them get messy with syrup and strawberries is pure joy and reminds me why I cook: food is about creating memories, laughter, and love.
Storage, Reheating & Make-Ahead Tips
- Make-Ahead: You can make the cheesecake filling a day in advance and keep it in the fridge. Pancakes can also be prepared ahead and frozen individually.
- Reheating: Reheat pancakes in a toaster, oven, or skillet for a few minutes until warm. Avoid microwaving too long or they may become soggy.
- Strawberries: Keep the strawberries separate until ready to serve to maintain freshness.
100-Word Short Version
These Strawberry Cheesecake Pancakes are a cozy, indulgent breakfast that combines fluffy pancakes, creamy cheesecake filling, and sweet, juicy strawberries. I love making them because they feel special yet are easy to prepare. Mix the pancake batter gently, cook until golden, and layer with cheesecake filling. Top with macerated strawberries and a drizzle of syrup. Perfect for family mornings or a celebratory brunch, they are comforting, sweet, and full of love. You can prepare the filling in advance, freeze pancakes, and assemble quickly for a stress-free treat. A hug in every bite!
Recipe Card Section
⏱️ Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
🛒 Ingredients
Pancakes: <ul> <li>1 ½ cups (190g) all-purpose flour</li> <li>2 tbsp granulated sugar</li> <li>1 tbsp baking powder</li> <li>¼ tsp salt</li> <li>1 cup (240ml) milk</li> <li>1 large egg</li> <li>2 tbsp unsalted butter, melted</li> <li>1 tsp vanilla extract</li> </ul>
Cheesecake Filling: <ul> <li>8 oz (225g) cream cheese, softened</li> <li>¼ cup (50g) granulated sugar</li> <li>1 tsp vanilla extract</li> <li>2 tbsp sour cream (optional)</li> </ul>
Strawberry Topping: <ul> <li>1 cup fresh strawberries, sliced</li> <li>2 tbsp sugar</li> <li>1 tsp lemon juice</li> </ul>
👩🍳 Instructions <ol> <li>Macerate strawberries with sugar and lemon juice for 10 minutes.</li> <li>Beat cream cheese, sugar, vanilla, and sour cream until smooth for filling.</li> <li>Whisk flour, sugar, baking powder, salt in one bowl. Mix milk, egg, butter, vanilla in another.</li> <li>Combine wet and dry ingredients gently; lumps are okay.</li> <li>Cook pancakes on a greased skillet until bubbles form and edges set, flip and cook 2 more minutes.</li> <li>Layer or swirl cheesecake filling between pancakes.</li> <li>Top with strawberries and optional syrup or powdered sugar.</li> <li>Serve immediately while warm.</li> </ol>
📝 Notes
- Use room temperature cream cheese for smooth filling.
- Don’t overmix batter.
- Strawberries can be fresh or frozen.
- Make filling ahead to save time.
🍽️ Nutrition
- Serving Size: 2 pancakes
- Calories: 420 kcal
- Sugar: 18g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg
Strawberry Cheesecake Pancakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these Strawberry Cheesecake Pancakes – fluffy pancakes layered with creamy cheesecake filling and sweet, juicy strawberries. Perfect for a cozy family breakfast or a special brunch, this recipe is easy to make and full of love.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup (240ml) milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp sour cream (optional)
- 1 cup fresh strawberries, sliced
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Macerate strawberries with sugar and lemon juice for 10 minutes.
- Beat cream cheese, sugar, vanilla, and sour cream until smooth for filling.
- Whisk flour, sugar, baking powder, salt in one bowl. Mix milk, egg, butter, vanilla in another.
- Combine wet and dry ingredients gently; lumps are okay.
- Cook pancakes on a greased skillet until bubbles form and edges set, flip and cook 2 more minutes.
- Layer or swirl cheesecake filling between pancakes.
- Top with strawberries and optional syrup or powdered sugar.
- Serve immediately while warm.
Notes
Use room temperature cream cheese for smooth filling. Don’t overmix pancake batter. Strawberries can be fresh or frozen. Make filling ahead to save time.
Nutrition
- Serving Size: 2 pancakes
- Calories: 420
- Sugar: 18
- Sodium: 220
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 10
- Cholesterol: 90
Conclusion
Making Strawberry Cheesecake Pancakes is more than a breakfast routine it’s a way to bring joy, warmth, and connection to my mornings. Every bite feels like a hug, every layer tells a story, and every shared plate strengthens bonds with family and friends. I hope you’ll try this recipe and create your own memories, because cooking, to me, is the sweetest way to say “I love you.”