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5.0 from 33 votes

Strawberry Pancakes with Cheesecake Filling

Strawberry Pancakes are light and fluffy pancakes with fresh strawberries, whipped cream cheesecake filling, and homemade strawberry sauce topping.

Prep Time
40 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 12 pancakes
Calories: 193 kcal
Course: Breakfast
Cuisine: American

Ingredients

Strawberry pancakes:
  • 1 cup whole milk
  • 1 egg
  • 3 tablespoons vegetable oil
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons lemon zest
  • 1/2 cup chopped strawberries
Strawberry Topping:
  • 1 pound fresh strawberries rinsed and sliced
  • 1/2 cup white granulated sugar
  • 2 teaspoons lemon juice
  • 2 teaspoon cornstarch
  • 2 tablespoons water
Cheesecake Filling:
  • 8 ounces cream cheese
  • 1/2 cup powdered sugar
  • 1/2 cup Greek yogurt plain or vanilla
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whipped topping
Serve:
  • Whipped Cream

Instructions

Strawberry Topping:
    Cup of Yum
  1. In a medium saucepan over medium heat, add strawberries, sugar, and lemon juice.
  2. In a separate bowl, stir the cornstarch and water together until the cornstarch is fully dissolved. Pour the slurry over the strawberries, and stir together. Cook over medium high heat, stirring, until it begins to boil.
  3. Reduce heat to low, and continue to simmer for 3-5 minutes, or until the topping is thickened. Remove from heat and allow to cool. Topping will continue to thicken as it cools, set aside until ready to use.
Strawberry pancakes:
  1. In one bowl, using a hand or electric mixer, mix milk, egg, oil, sugar, vanilla extract, and lemon juice.
  2. In another bowl stir together flour, baking powder, salt.
  3. Little by little add the flour mixture to the milk mixture. Stirring well after each addition until the mixture is smooth.
  4. Stir in the chopped strawberries and lemon zest.
  5. Place a nonstick skillet or griddle over medium heat.
  6. Use a ladle or a measuring cup to pour about 1/4 cup of batter onto the hot skillet or griddle. When air bubbles start to form on the pancake, flip it to the other side and cook until golden.
  7. Repeat with the remaining batter, and stir well to avoid the strawberries sinking to the bottom of the bowl.
Cheesecake Filling:
  1. In a large bowl using an electric mixer, beat together the cream cheese, sugar, yogurt, vanilla, until smooth. A
  2. Add a 1/2 cup of the whipped topping and continue to whip until combined.
  3. Using a spatula, fold in the rest of the whipped topping by hand, until fully incorporated.
Assemble:
  1. Add a pancake on a plate, top with cheesecake filling, another pancake, cheesecake filling, and repeat until you add the fourth pancake on top.
  2. Top the last pancake with a hefty amount of strawberry sauce and serve with a dollop of whipped cream.

Nutrition Information

Calories 193kcal (10%) Carbohydrates 33g (11%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Trans Fat 0.003g Cholesterol 25mg (8%) Sodium 141mg (6%) Potassium 233mg (7%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 196IU (4%) Vitamin C 27mg (30%) Calcium 106mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 12pancakes

Amount Per Serving

Calories 193

% Daily Value*

Calories 193kcal 10%
Carbohydrates 33g 11%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 1g 5%
Trans Fat 0.003g 0%
Cholesterol 25mg 8%
Sodium 141mg 6%
Potassium 233mg 5%
Fiber 2g 8%
Sugar 23g 46%
Vitamin A 196IU 4%
Vitamin C 27mg 30%
Calcium 106mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.