Cooking Recipe Cheesecake Pancakes

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This is a cooking recipe.


  • 8 ounces fresh strawberries, hulled and chopped
  • 3/4 cup strawberry jam
  • 4 ounces cream cheese, softened
  • 5 tablespoons white sugar, divided
  • 2 teaspoons milk
  • 1/4 teaspoon 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 powdered sugar for topping


  1. For topping, combine strawberries and jam in a small saucepan. Bring to a simmer; set aside.
  2. For cream cheese swirl, combine cream cheese, 3 tablespoons sugar, milk, and vanilla in a small bowl. Beat with an electric mixer until smooth.
  3. Transfer cream cheese mixture to a pastry bag or a resealable plastic bag with a corner snipped off.
  4. For pancake batter, combine flour, remaining 2 tablespoons sugar, baking powder, baking soda, and salt in a large bowl.
  5. Combine egg, buttermilk, and oil in a medium bowl.
  6. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).
  7. Heat an extra-large nonstick skillet or griddle over medium heat. Coat with cooking spray. Pour 1/3 cup portions of batter onto the skillet. Reduce heat to medium-low.
  8. Cook until bottoms are golden brown and edges are slightly dry and bubbles form at the edges of the pancakes, 2 to 3 minutes.
  9. Pipe a swirl of cream cheese onto each pancake starting from the center.
  10. Coat the uncooked side of the pancakes with cooking spray.
  11. Turn and cook 2 to 3 minutes more on the other side. Repeat with remaining batter and cream cheese mixture.
  12. Serve with strawberry topping and sprinkle with graham cracker crumbs or dust with powdered sugar.

Nutrition Facts
Servings Per Recipe 10
Calories 277
% Daily Value *
Total Fat 9g12%
Saturated Fat 3g15%
Cholesterol 32mg11%
Sodium 335mg15%
Total Carbohydrate 44g16%
Dietary Fiber 1g5%
Total Sugars 21g
Protein 5g
Vitamin C 16mg79%
Calcium 124mg10%
Iron 1mg8%
Potassium 156mg3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Cheesecake Pancake Ingredients

These are the ingredients you’ll need to make this decadent cheesecake pancake recipe:

  • For the topping: fresh strawberries and strawberry jam (store-bought or homemade)
  • For the cream cheese swirl: cream cheese, white sugar, milk, and vanilla extract
  • For the pancake batter: All-purpose flour, baking powder, baking soda, salt, an egg, buttermilk, vegetable oil, cooking spray, and graham cracker crumbs and powdered sugar

How to Make Cheesecake Pancakes

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade cheesecake pancakes:
  1. Make the strawberry topping.
  2. Make the cream cheese swirl.
  3. Make the pancake batter.
  4. Pour portions of the batter onto the prepared skillet and cook until the edges are golden brown and the batter is bubbling on top.
  5. Pipe a swirl of the cream cheese mixture onto each pancake. Coat with cooking spray.
  6. Flip and cook until golden brown on both sides.
  7. Serve with strawberry topping and sprinkle with graham cracker crumbs.

If using a griddle heat to 350 degrees F (175 degrees C), then turn down to 325 degrees F (165 degrees C) after adding the batter.

Don’t forget to spray the uncooked side of the pancake before flipping! Coating the pancakes after adding the cream cheese swirl helps prevent the pancakes from sticking.
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