Strawberry Cheesecake Pancakes are fluffy buttermilk pancakes with a cream cheese swirl inside and topped with strawberry syrup. Try my Stuffed French Toast for another sweet and delicious way to enjoy strawberries at breakfast!

Strawberry Cheesecake Pancakes Cut Into Showing Inside

Strawberry Cheesecake Pancakes

Who says strawberry cheesecake has to be just for dessert? These pancakes give you that strawberry cheesecake flavor in a soft and fluffy pancake. And, it’s topped with homemade strawberry syrup and a dusting of confectioners’ sugar to really sweeten the deal! This recipe will be sure to make the rest of your day just as sweet.

How to Make Cheesecake Swirl in Pancakes

Strawberry Cheesecake Pancakes Ingredients

There are three parts to this recipe, but they are each easy enough to get these pancakes on the breakfast table in no time! To save some time in the morning, hull and half the fresh strawberries the night before.

Strawberry Preserves: Preserves use the most fruit (as compared to jams and jellies). They are used a lot in baking because of the rich fruit flavor. You could get by using the strawberry jam as well.

Strawberries: As mentioned, you can hull and slice the strawberries the night before. Simply remove the stems, cut them in half, and store them in a sealed container in the refrigerator.

Cream Cheese: Make sure the cream cheese is at room temperature and fully softened before using. To speed up the softening process, place the wrapped block of cream cheese in a bowl of warm water for about 15 minutes. Or, remove the wrapping, place the cream cheese on a microwave-safe plate, and cook in 15-second increments.

Buttermilk: If you don’t have buttermilk on hand to make the pancakes, make your own with this buttermilk recipe here.

Adding Strawberry Syrup to Buttermilk Pancakes

Tips for Perfect Pancake Batter

Don’t overmix the batter! If you overmix and break up all of the lumps you will have a rubbery pancake. The loose flour in the mixture (the lumps) gets inside of the air bubbles created by the baking powder/buttermilk combination. They spread out inside the air pockets and help give the pancake a little strength so it can keep its shape.

Fork Taking Bite from Strawberry Cheesecake Pancakes

More Breakfast Recipes

4.50 from 2 votes

Strawberry Cheesecake Pancakes

Prep Time 20 mins
Cook Time 6 mins
Total Time 26 mins
Strawberry Cheesecake Pancakes are fluffy buttermilk pancakes with a cream cheese swirl inside and topped with strawberry syrup.

Ingredients

Syrup

  • ¾ cup (240 g) strawberry preserves
  • 8 ounces (227 g) fresh strawberries, hulled and halved

Cream Cheese Swirl

  • 4 ounces cream cheese, fully softened
  • 3 tablespoons granulated sugar
  • ¼ teaspoon vanilla extract
  • 2 teaspoons whole milk, room temperature

Pancakes

  • cups (187.5 g) all-purpose flour
  • teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ cup (50 g) granulated sugar
  • cups (306 g) buttermilk, room temperature
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted and cooled
  • confectioners’ sugar, for garnish

Instructions

Syrup

  • In a small saucepan over medium heat, add preserves and strawberries. Heat to a low simmer.
  • Remove from heat and set aside while you prepare the cream cheese swirl and pancakes.

Cream Cheese Swirl

  • In a medium bowl, combine the softened cream cheese, sugar, vanilla, and milk. Pour the contents into a pastry bag and set it aside. (You could also use a zipped plastic bag if you don't have a pastry bag.)

Pancakes

  • In a large bowl, stir together the flour, baking powder, salt, and sugar.
  • In a medium bowl, whisk together the buttermilk, egg, and butter. Pour into the flour mixture and stir to combine.
  • Spray a nonstick skillet with cooking spray and heat over medium heat.
  • When hot, pour ⅓ cup of batter into the skillet. Spread the batter out more, if necessary, to about a 4-inch diameter.
  • Reduce the heat to medium-low.
  • When the pancake begins to form bubbles around the edges, pipe in the cream cheese filling. Starting in the center of the pancake, squeeze the filling on top of the pancake batter in a swirl.
  • Cook the pancake 2-3 minutes or until the bubbles begin popping on top of the pancake and it is golden brown on the bottom.
  • Gently, but quickly, flip over the pancake. Cook an additional 2-3 minutes (with the temperature still on medium-low) until the other side is also golden brown.
  • Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cream cheese filling.
  • Serve pancakes topped with strawberry syrup and a dusting of confectioners’ sugar.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Very good pancakes! The pancake it light and tender! Taste like something I would order at our favorite breakfast place. I did add breakfast syrup to the strawberry syrup because that’s how I like my strawberry syrup.

  2. Really yummy but honestly, we decided to just squirt the cheesecake mixture on the pancakes after cooked and then top with the strawberries. I guess more like a crepe in this regard

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