Strawberry Cheesecake Pancakes bring the decadence of dessert to your breakfast table in just 30 minutes. Fluffy pancakes are swirled with creamy cheesecake filling, topped with juicy, fresh strawberries, and drizzled with a sweet glaze. Each bite is a perfect balance of rich, tangy, and fruity flavors, making it a treat that feels indulgent yet effortless. The soft, pillowy texture of the pancakes contrasts beautifully with the smooth cheesecake and the burst of strawberry freshness. It’s a recipe that turns an ordinary morning into something extraordinary, leaving everyone at the table smiling and satisfied. Perfect for lazy weekends or special occasions, these pancakes are a guaranteed crowd-pleaser.

Ingredients for Strawberry Cheesecake Pancakes

Graham Cracker Pancakes:
½ Cup + 1/3 cups Graham Flour (Bob’s Mills) or any whole grain flour
½ Cup All-Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Baking Soda
1 teaspoon Fine Sea Salt
1 teaspoon Ground Cinnamon
1 large Egg, whisked
4 tablespoons Honey
1 ⅓ cup (8 ounces) Buttermilk
1 teaspoon Vanilla Extract
1 tablespoon Butter, melted
Strawberry Sauce:
1 lb. Strawberries, washed, hulled & sliced
¼ cup Sugar or grated panela/piloncillo (adjust to taste)
¼ cup Water
½ Lemon, juiced
Cheesecake Filling:
1 1/2 packages (8 ounces each) Cream Cheese, at room temperature
3 tablespoons Granulated Sugar
1 cup Heavy Cream
½ Lemon, juiced

Step-by-Step Instructions

Prepare Graham Cracker Pancake Batter:
Whisk together dry ingredients (graham flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon) in a large bowl.
Melt butter and set aside to cool to room temperature.
In a separate bowl, whisk together wet ingredients (egg, honey, buttermilk, and vanilla extract).
Add wet ingredients to dry ingredients and mix just enough to combine (think of spelling “P.A.N.C.A.K.E”).
Pour in melted butter and stir 3 more times.
Cook Pancakes:
Heat a cast iron skillet or griddle over medium heat. Melt a small amount of butter.
Spoon pancake batter onto the skillet. Cook until bubbles appear on the surface and the edges change color (these bubbles are “Pancake Pillars” that make the pancakes thick).
Gently flip and cook for another minute or until golden brown and cooked through.
Make Strawberry Sauce:
Combine strawberries, sugar, water, and lemon juice in a small pot over medium heat.
Bring to a simmer and cook over medium-low heat for 20-25 minutes, skimming any foam that rises to the surface.
Prepare Cheesecake Filling:
Using an electric mixer, beat cream cheese, sugar, and lemon juice until smooth.
Reduce mixer speed to low and gradually add heavy cream. Increase speed to high and beat until thick and stiff (about 2 minutes).
Assemble Pancakes:
Spoon cheesecake filling onto Graham Cracker pancakes, building a stack.
Generously pour strawberry sauce over the stack. Enjoy the delicious combination of flavors!

Perfect Pairings: Sauce and Topping Ideas

While the strawberry sauce is a star, consider adding a drizzle of chocolate syrup or a sprinkle of toasted coconut flakes for extra flair. For a tangy twist, swap the strawberry sauce with a raspberry coulis or a blueberry compote. If you’re feeling indulgent, a dollop of whipped cream or a handful of crushed graham crackers on top will take these pancakes to the next level.

Stack It Up: Serving Suggestions

Serve these pancakes family-style with all the components—pancakes, cheesecake filling, and strawberry sauce—on the table for everyone to build their own stack. Pair with a side of crispy bacon or scrambled eggs for a sweet-and-savory brunch. Don’t forget a cup of freshly brewed coffee or a glass of cold milk to complete the experience.

Make-Ahead Magic: Storage and Reheating

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or skillet for that fresh-off-the-griddle texture. The cheesecake filling and strawberry sauce can be stored separately in jars for up to 5 days—just give them a quick stir before using. For longer storage, freeze the pancakes in a single layer and reheat in the oven.

Quick Tips: Time-Saving Hacks

Prep the strawberry sauce and cheesecake filling the night before to save time in the morning. Use a pre-made pancake mix and add graham cracker crumbs for a shortcut version. If you’re in a rush, skip the sauce and use store-bought strawberry jam instead—it’s still delicious!

Equipment Essentials: Tools You’ll Need

A cast iron skillet or non-stick griddle is ideal for evenly cooked pancakes. Use an electric mixer for the cheesecake filling to achieve that perfect, fluffy texture. A small pot with a heavy bottom works best for simmering the strawberry sauce without burning. Don’t forget a spatula for flipping those golden pancakes!