Strawberry Cheesecake Pancakes Recipe

This decadent Strawberry Cheesecake Pancakes recipe is made with a fluffy buttermilk batter, a tangy cream cheese ribbon, and a warm, homemade strawberry preserve syrup. The result is a golden, cake-like stack hiding a molten cheesecake core that offers a creamy, rich contrast to the bright fruit topping. It is the ultimate indulgent breakfast treat, perfect for Valentine’s Day or a celebratory weekend brunch for the whole family.

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Strawberry Cheesecake Pancakes Ingredients

The Homemade Syrup:

3/4 cup strawberry preserves: Provides a concentrated fruit base.
8 ounces fresh strawberries: Hulled and halved for texture and freshness.

The Cream Cheese Swirl:

4 ounces cream cheese: Softened completely to ensure a smooth pipeable consistency.
3 tablespoons granulated sugar: Sweetens the cheese filling.
2 teaspoons whole milk: Thins the mixture slightly for piping.
1/4 teaspoon vanilla extract: Adds aromatic depth.

The Pancake Batter:

1 1/2 cups all-purpose flour: The structural base.
1 1/4 cups buttermilk: Essential for a tender crumb and tang.
3 tablespoons unsalted butter: Melted and cooled.
1 large egg: Provides structure.
3 1/2 teaspoons baking powder: Gives the pancakes their fluffy rise.
1/4 cup granulated sugar & 1/2 teaspoon kosher salt: Flavor balance.

How To Make Strawberry Cheesecake Pancakes

Simmer the Syrup: In a small saucepan set over medium heat, combine the strawberry preserves and the fresh halved strawberries. Bring the mixture to a low simmer, allowing the fresh fruit to soften slightly into the jam. Remove from heat and set aside to keep warm.
Mix the Cheesecake Filling: In a medium bowl, whisk together the softened cream cheese, sugar, vanilla, and milk until completely smooth. Transfer this mixture into a pastry bag (or a Ziploc bag with the corner snipped off) and set aside.
Prepare the Dry Ingredients: In a large mixing bowl, stir together the flour, baking powder, kosher salt, and sugar.
Whisk the Wet Ingredients: In a separate medium bowl, whisk the room-temperature buttermilk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir gently until just combined. Lumps are okay; do not overmix.
Pipe and Cook: Heat a nonstick skillet over medium heat and spray with cooking spray. Pour 1/3 cup of batter into the pan, spreading it to a 4-inch circle. Reduce heat to medium-low. When bubbles form around the edges, pipe the cream cheese filling in a spiral pattern on top of the wet batter, starting from the center.
The Flip: Cook for 2-3 minutes until bubbles pop. Gently but quickly flip the pancake. Cook for an additional 2-3 minutes on the other side until golden brown.
Serve: Wipe the pan clean between batches to prevent burning. Serve the warm pancakes topped with the homemade strawberry syrup and a dusting of confectioners’ sugar.

Recipe Tips

Temperature Control is Key: Because the cream cheese contains sugar, it caramelizes (and burns) faster than plain batter. Keep your heat on medium-low to ensure the pancake cooks through without scorching the cheese swirl.
The “Quick Flip”: When flipping, do it confidently. If you hesitate, the cream cheese might smear. A wide, thin spatula works best.
Room Temperature Ingredients: Ensure your buttermilk and egg are at room temperature. If they are cold, they will clump the melted butter, resulting in an uneven batter.
Cleaning the Pan: The cream cheese may leave a little residue on the pan after flipping. Wipe the skillet with a paper towel between every pancake to keep the next batch pristine.

What To Serve With Strawberry Cheesecake Pancakes

Crispy Bacon: The saltiness of bacon cuts through the sweetness of the syrup and cream cheese.
Whipped Cream: For a full “dessert for breakfast” experience.
Scrambled Eggs: A simple protein side balances the meal.
Coffee: A dark roast coffee pairs perfectly with the sweet, creamy flavors.

How To Store Strawberry Cheesecake Pancakes

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Reheat in a toaster oven or toaster on a low setting. Microwaving is possible but may make the texture slightly rubbery.
Freeze: Place parchment paper between pancakes and freeze in a bag for up to 2 months. Reheat from frozen in the toaster.

Strawberry Cheesecake Pancakes Nutrition Facts

Calories: 431 kcal
Fat: 18g
Carbohydrates: 62g
Protein: 8g
Sugar: 35g

Nutrition information is estimated per pancake.

FAQs

Why is the inside of my pancake raw?

The cream cheese adds moisture and weight. If the heat is too high, the outside burns before the batter around the swirl cooks. Lower the heat and cook longer.

Can I use frozen strawberries?

Yes. For the syrup, frozen strawberries work perfectly as they break down faster. You may need to simmer the syrup a few minutes longer to reduce the excess liquid.

Can I make the batter ahead of time?

Buttermilk batters are best used immediately because the baking powder activates once wet. However, you can make the syrup and the cream cheese mixture up to 2 days in advance.