This Strawberry Cheesecake Pancakes recipe is a wild mix of fluffy buttermilk pancakes, no-bake cheesecake filling, and chunky strawberry syrup — just like the ones from Cracker Barrel. It’s super indulgent, makes a solid weekend treat, and yeah, it’s cheaper than dragging yourself to a diner.

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Quick Summary

Prep time: 30 mins
Cook time: 10 mins
Flavor: creamy, fruity, rich as heck
Great for: breakfast birthdays, Saturday mornings, post-all-nighter reward meals

Why I Like This Recipe

Woke up one day wanting pancakes. Like, really wanted them. But then I had cream cheese in the fridge. And strawberries. So yeah. Pancakes became this full cheesecake situation. Definitely not everyday food, but it’s the kind of breakfast that shuts your brain up in the best way. I’ve made it with fresh berries, frozen berries, boxed mix… it still hits.

Ingredients

For the Strawberry Syrup:

1½ cups strawberries, diced
½ cup sugar
1 tbsp lemon juice
¼ tsp vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream

For the Pancakes:

1½ cups buttermilk
¼ cup milk (or a little more if needed)
2 eggs
¼ cup melted butter
¼ cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups all-purpose flour

Toppings:

Fresh chopped strawberries
Whipped cream

How To Make Strawberry Cheesecake Pancakes

Start with the syrup: Toss strawberries, sugar, lemon juice, and vanilla in a pan. Simmer low till it’s thick — about 15 mins. Stir sometimes so it doesn’t burn.
Make the filling: Whip the cream first till it holds shape. Mix the cream cheese, powdered sugar, and vanilla in another bowl till smooth. Fold the two together. Chill it while you cook pancakes.
Mix the pancakes: Whisk the wet stuff in one bowl — buttermilk, milk, eggs, butter. Dry stuff in another. Combine both and stir just enough. Batter will be thick.
Cook ‘em: Ladle onto a hot griddle (350°F if you’ve got a dial). Flip when bubbles show up. Keep going till they’re golden. Stack ‘em or taco fold — your choice.
Assemble: Cheesecake filling goes between or inside pancakes. Top with syrup, fresh strawberries, and a cloud of whipped cream.

Tips for Success

Don’t overmix the pancake batter. Like, stop once it’s just combined.
Let the batter sit 5–10 mins before cooking — helps fluff it up.
Use a measuring cup to pour pancakes — even size, even cook.
Cheesecake filling = the main event. Be generous.
Keep cooked pancakes warm in a 200°F oven so they stay soft.

Storage & Reheating

Fridge: Keep everything separate in airtight containers. Use within 2–3 days.
Freezer: Pancakes freeze well. Just stack with parchment in between. Reheat in toaster or pan. Don’t freeze the filling though — it goes weird.
Reheat Method: Pancakes: skillet, toaster, or oven at 300°F for 5–6 mins.
Filling: cold is fine. Or let it sit out for 5 mins to soften.

Frequently Asked Questions

Can I use store-bought syrup?
Yeah, if you’re in a rush. Warm it up a bit so it flows nicer.
Is boxed pancake mix okay?
Totally fine. Just follow the package and skip to toppings.
Can I skip the filling?
Technically, sure… but then it’s just strawberry pancakes. Still good though.
Can I make the syrup ahead?
Yes. Keeps in the fridge for a few days. Just warm before using.
What if I don’t have buttermilk?
Mix 1½ cups milk with 1 tbsp vinegar or lemon juice. Let sit for 5–10 mins. Works.

Common Mistakes and How to Dodge Them

Overmixing the batter:
Makes pancakes tough. Stop stirring once it’s all wet — lumps are okay.
Pancakes spreading too much:
Batter’s probably too thin. Add a little flour or less milk.
Filling too soft/runny:
Whip that cream fully first. And chill the filling a bit before using.
Strawberry syrup burns fast:
Keep it low and stir now and then. Don’t walk away for long.
Tried to fold cold pancakes:
They’ll crack. Warm them up or just stack instead.

Nutrition Facts (Per Serving )

Calories: ~360 kcal
Fat: 20g
Saturated Fat: 12g
Carbs: 38g
Sugar: 18g
Protein: 6g