All the goodness of a cheesecake stuffed inside a pancake. Yep, you read that right. These strawberry cheesecake pancakes are fluffy, soft, and filled with a cheesecake mixture and strawberry jam, a match made in heaven! These are definitely going to become your new favorite brunch dessert!
Okay, hear me out – Strawberry cheesecake inside a pancake. Imagine that. Just imagine it.
You want to eat it now, don’t you? I knew it 😏. Mission accomplished.
So this recipe was born because I had some uncooked cheesecake filling left from making my Kunafa cheesecake, and I was making pancakes on a random Sunday and thought…wait a minute. What if I stuff the cheesecake filling with jam into a pancake and make cheesecake pancakes? And here we are.
Yes, this recipe is a little elaborate for breakfast, but trust me when I say that it’s totally worth it. And you can make the pancake batter and cheesecake filling the night before and easily whip up these pancakes for breakfast! Not to mention that it’s all super easy to make.
Let’s look into the details of the pancakes so that you can believe me 😁.
If you love sweet breakfast as I do, you might also like these recipes!
- Carrot Cake French Toast Recipe
- Cinnamon Roll Pancake Recipe
- S’mores Pancake Recipe
- Cinnamon Roll Breakfast Sandwich
The Cheesecake Filling
The cheesecake filling follows the same recipe as a classic New York Cheesecake. But don’t fret; it’s simple and can be made in one bowl with only a hand whisk.
To make the cheesecake filling, whip the cream cheese until it’s smooth and creamy, then add the sugar and whisk until it’s fully combined. Then add the sour cream, lemon juice, and vanilla and whisk again until combined, and finally add the egg and mix until the batter is smooth.
You can prepare the cheesecake filling the night before and refrigerate it for the next day.
The Pancake Batter
This is my go-to pancake batter because it’s super easy, comes together in 15 minutes, and produces the fluffiest, thickest pancakes.
The recipe is simple -> mix all the dry ingredients in a bowl: flour, sugar, baking powder, and salt, and the liquid ingredients (milk, egg, vanilla, and melted butter) in another bowl. Pour the liquid ingredients into the dry ingredients and mix until the batter is well combined.
This is important – let the batter rest for 10 minutes; this allows the baking powder to activate properly and results in thicker, fluffier pancakes.
The Cream Cheese Frosting
The cherry on top of this pancake stack is the delicious cream cheese frosting. It’s simple, easy, and perfectly ties the flavors together. To make the frosting, combine the cream cheese, icing sugar, and milk until fully combined and smooth. You can add more milk if you want to make it runnier.
How To Make The Strawberry Cheesecake Pancakes
The trickiest part about these pancakes is cooking them. Because the filling is runny, it takes some time and patience to fill these pancakes correctly. So, this is how you cook the strawberry cheesecake pancakes.
- Make sure your pancake batter is thick.
- Make sure your pan is non-stick, and keep your heat low. This is because these pancakes are THICK, and the only way to ensure they cook properly from the inside without burning from the outside is by cooking them on low heat and covering them while cooking.
- Place one tablespoon of the pancake batter on the pan, then add a tablespoon of the cheesecake filling, followed by a tablespoon of the jam in the center of the pancake batter. Cover the pancake and let it cook for 2 mins until the base is set, then place another tablespoon of the pancake batter on top of the cheesecake and jam filling. Make sure to cover all the filling with the batter.
- Cover again and let the pancake cook for 2-3 mins, then flip, cover, and cook for another 2-3 mins until it’s fully cooked.
- Stack the pancakes, top them with cream cheese frosting, and sprinkle crushed biscuits to complete the cheesecake flavor.
Ready to make your new favorite breakfast recipe? Let’s get started.
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Strawberry Cheesecake Pancakes
Equipment
- Hand whisk
- Non-stick pan
Ingredients
Pancake Batter
- 120 gs all-purpose flour
- 30 gs granulated white sugar
- 10 gs baking powder
- 1/2 tsp salt
- 170 ml full-fat milk
- 1 egg
- 30 gs unsalted butter, melted
Cheesecake Filling
- 200 gs cream cheese
- 55 gs granulated white sugar
- 30 gs sour cream
- 1/2 tsp lemon juice
- 1/2 tsp vanilla essence
- 1 egg
- 50 gs homemade or store-bought strawberry jam (can be substituted any jam of choice)
Cream Cheese Icing
- 60 gs cream cheese
- 20 gs icing sugar
- 30 ml full-fat milk
Instructions
Cheesecake Filling
- Add the cream cheese and beat it on medium speed until it’s soft and smooth. Add the sugar to the cream cheese and beat it for 2-3 minutes until it’s well combined.200 gs cream cheese, 55 gs granulated white sugar
- Add the sour cream, lemon juice, and vanilla essence, and beat it until it’s all well combined. Add the eggs and give the batter a final mix until the egg is well incorporated into the cream cheese mixture.30 gs sour cream, 1/2 tsp lemon juice, 1/2 tsp vanilla essence, 1 egg
Pancake Mixture
- Combine all the dry ingredients: flour, sugar, baking powder, and salt in a bowl using a hand whisk.120 gs all-purpose flour, 30 gs granulated white sugar, 10 gs baking powder, 1/2 tsp salt
- In a separate bowl, whisk together your liquid ingredients: full-fat milk, egg, melted butter, and vanilla essence until well combined.170 ml full-fat milk, 30 gs unsalted butter, melted, 1 egg
- Next, pour your liquid ingredients into your dry ingredients and mix them using a hand whisk until no flour streaks are visible in the batter. Don’t worry if there are a few lumps. Let the batter rest for 10 minutes; this will help your pancakes rise better.
- Make the cream cheese frosting: Mix all the ingredients together until they're well combined. You can add more milk if you prefer the frosting to be runnier.60 gs cream cheese, 20 gs icing sugar, 30 ml full-fat milk
- When you’re ready to cook the pancakes, heat your non-stick pan* on low heat*. Make sure the pan is hot before you add the batter.
- Pour two tablespoons of the batter into the pan, then spread it in a circle. Add a tablespoon of the cheesecake filling in the center of the batter, followed by a tablespoon of jam. Cover and cook the pancake for 1-2 minutes until the base layer is set, then top with another tablespoon of pancake batter. Try to cover all the filling with the batter. Cover the pan with a lid to allow the pancakes to cook evenly without burning the bottom.50 gs homemade or store-bought strawberry jam (can be substituted any jam of choice)
- Let the pancake cook for 3-5 minutes, then carefully run your spatula under it to release it from the pan, flip it, cover, and cook again for another 2-3 minutes until it is cooked through. Repeat the process for the remaining pancakes.
- To serve, stack the pancakes and top them with the cheesecake frosting and crushed biscuits of your choice. Enjoy warm
Notes
- *Non-stick pan: The only right way to make pancakes is with a non-stick pan because you don’t use any oil or butter on the pan. Using oil or butter will lead to uneven browning of the pancake; we don’t want that!
- *Maintaining the heat of the pan: The heat of the pan is one of the most important factors for making a good pancake. Use your intuition here and increase or reduce the heat accordingly. If needed, use the first pancake as a test to check what heat levels work best
If you enjoy breakfast as much as I do, you will LOVE this recipe. If you try it, let me know how you liked it in the comments, and of course, share it with me on Instagram!
