Cheesecake Pancakes


These indulgent pancakes are filled with cream cheese and topped with sweet fruit or crumbled graham crackers. They’re a delightful twist on classic pancakes, perfect for a decadent breakfast or special occasion.


  • 8oz fresh strawberries, hulled and chopped
  • 3/4 cup strawberry jam
  • 4 oz cream cheese, softened
  • 5 tablespoons white sugar, divided
  • 2 teaspoons milk
  • 1/4 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 1/2 cups buttermilk
  • 3 tablespoons vegetable oil
  • cooking spray
  • graham cracker crumbs or icing sugar for topping

Method of preparation:

In a small bowl, combine the chopped strawberries and strawberry preserves. Set aside.

In another bowl, mix the softened cream cheese with 2 tablespoons of the sugar, milk and vanilla extract until smooth. This will be your cheesecake filling.

In a large bowl, whisk together the flour, 3 tbsp sugar, baking powder, baking soda and salt.

In a separate bowl, mix the beaten egg with the buttermilk and vegetable oil.

Pour the wet ingredients into the dry and stir until just combined.

Heat a nonstick frying pan over medium heat and spray with cooking spray.

Drop 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

When the pancakes are done, spread a layer of cheesecake filling on each pancake and stack them.

Top with the strawberry jam mixture and sprinkle with graham cracker crumbs or icing sugar.

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