Strawberry Cheesecake Pancakes

These Strawberry Pancakes are swirled with a delectable cheesecake filling and topped with homemade strawberry toppings. This is the BEST pancake recipe!  

Easy Strawberry Cheesecake Pancakes = cheesecake filling + pancake dry ingredients + fresh strawberry syrup = cheesecake for breakfast!

Strawberry Cheesecake Pancakes with a fork full of a large bite with strawberries and syrup.


Strawberry Pancakes (with Cheesecake Filling!)

Happy spring! Can you believe spring is officially here?! It has been feeling a lot like spring around here, actually more like summer, with last week in the high 80s at the coast – perfect beach paddle board weather (pic here – I actually had to unzip my wet suit down the back while paddling because it was so hot with it on).

So with it feeling like spring, I thought we should celebrate with a taste of spring. And does anything taste more like spring than fresh strawberries? How about strawberry cheesecake pancakes?

I saw a recipe for cheesecake pancakes on Betty Crocker in which you slice the cream cheese into thin slices and freeze it overnight then speckle it in the batter.  I loved the idea of cheesecake pancakes but I didn’t want to meticulously slice my cream cheese. More importantly, I didn’t want to wait for the cream cheese to freeze so I decided to create cheesecake filling in the batter itself and Strawberry Cheesecake Pancakes were born. It was a joyous occasion.

Think cheesecake filling. Cream cheese, vanilla Greek yogurt, sugar, vanilla and a splash of lemon juice. I could drink this stuff.

Think pancakes. Flour, milk, salt and baking soda and  baking powder mixed with your cheesecake filling.  Think 4-ingredient Strawberry Syrup (this stuff is divine, just sayin’). Fresh strawberries, sugar, lemon juice and vanilla smothering every crevice of your soft, cheesecake pancakes.

Think delicious. Think easy. Blend the cheesecake ingredients in a blender.  Whisk in dry ingredients. Prepare as regular pancakes while your strawberry syrup simmers.

Think Strawberry Pancakes.  

Strawberry Pancakes Ingredients

I’ve broken this recipe into two sections: the cheesecake filling ingredients you whiz up in a blender, and the dry ingredients that get added in last. To make the strawberry topping for the pancakes, I used my trusty strawberry syrup recipe.

Here’s what you’ll need to make this strawberry pancake recipe:

  • Cream cheese: Should be softened to room temperature before being added to the blender.
  • Vanilla Greek yogurt: Plain Greek yogurt can be used too, just make sure to add an extra splash of vanilla extract to make up for it.
  • Lemon juice: Brightens up the cheesecake filling and rounds out the pancakes.
  • Eggs: Helps bind everything together.
  • Granulated sugar: You need some sweetness to balance out the tangy cream cheese and lemon juice.
  • Vanilla: Use the real stuff for the best flavor.
  • Milk: Add a little more milk if you prefer thinner pancakes.
  • Butter: Unsalted or salted butter will work.
  • All-purpose flour: I’ve never made these with whole wheat flour, but I’m sure you could do half and half, if desired.
  • Salt: Balances out the sweetness of the batter.
  • Baking powder and baking soda: Helps the strawberry pancakes rise and makes them super fluffy.
overhead view of stack of strawberry pancakes on a white plate that's resting on a blue cake stand.

How to Make Strawberry Pancakes

These strawberry cheesecake pancakes are a breeze to make!

  1. To a blender, add the cream cheese, yogurt, lemon juice, eggs, sugar, vanilla, milk, and melted butter.
  2. Blend until smooth, then pour into the bowl with the dry ingredients.
  3. Mix until just incorporated.
  4. Heat a lightly greased large nonstick skillet over medium heat.
  5. Pour pancakes by the ¼ cup of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
  6. Top with strawberry pancake syrup and dig in!

Tips for the Best Strawberry Pancakes

  • Don’t over mix! If there’s one tip to achieve fluffy strawberry pancakes, it’s to not over-stir the batter.  Excess stirring develops the gluten in the batter and makes the pancakes tough, instead of light and fluffy.
  • Let the batter rest. Let the batter rest for 5-10 minutes before making the pancakes.  This is a pancake game changer! It allows the gluten in the batter to relax which results in fluffier pancakes. Take care, however, that you don’t let it rest any longer because the baking powder will lose efficacy.
  • Use the right spatula. You need a thin spatula that will adeptly slide under the delicate pancakes without getting caught on the edges. It also needs to be long enough to cradle the whole pancake. For this purpose, I love my fish spatula. It is made for flipping delicate fish and its long, thin, delicate shape is also perfect for flipping pancakes!
a stack of strawberry cheesecake pancakes on a white plate. A chunk has been cut out and is speared on a fork.

Recipe Variations to Try

This cheesecake pancake recipe can be used as a springboard for many variations. Here are a few of my favorites:

  • Add berries. Fold in 1 to 1 ½ cups strawberries into the pancake batter or place berries directly onto the pancakes once ladled on the griddle.
  • Add chocolate chips. Consider adding chocolate chips for the classic strawberry-chocolate combo. 
  • Add jam.  Swirl 2-3 tablespoons berry jam directly into the batter for pockets of berry flavor.


The easy answer is “no” due to the leavening agent baking powder.  The baking powder starts to do its job the second it gets mixed in with the wet ingredients and will lose its efficacy over time.  

That being said, you can still make your pancake batter ahead of time.  You can either whisk your dry ingredients and wet ingredients separately and keep them in separate airtight containers (refrigerate the wet) and just combine in the morning.


  • Let pancakes cool completely.
  • Line them in an airtight container or plate.  If stacking pancakes, place parchment paper in between layers.
  • Tightly cover with lid or foil and refrigerate for up to three days.


  • Transfer 1-4 strawberry pancakes to a microwave-safe plate in-between two sheets of paper towel.
  • Microwave on high for 15 to 20 seconds for one pancake or 45 seconds for 2 -4 pancakes. Microwave for 60 seconds for 5 pancakes.
  • Eat pancakes immediately so they don’t become tough or and chewy.


Reheating strawberry cheesecake pancakes in the oven is effective for large batches and provides the best texture.

  • Preheat oven to 350 degrees F.
  • Spread the strawberry pancakes on an ungreased baking sheet in an even layer so they aren’t touching. 
  • Cover the baking sheet tightly with foil.
  • Bake for 5-10 minutes. Pancakes are done when they are completely warmed through.


Yes!  These pancakes freeze very well.  You can make a big batch, eat what you want, then freeze the leftovers for on-the-go breakfasts or fun dinners or an instant snack so no one ever feels hangry.


  1. Line cooked pancakes on a baking sheet so they aren’t touching.
  2. Once the pancakes are completely cool, place the baking sheet in the freezer for 30-60 minutes or until pancakes are solid.  
  3. Place pancakes in a freezer bag.  Alternatively, you can skip steps 1 and 2 and place parchment paper in between each pancake before placing in a freezer bag. 
  4. Squeeze out as much excess air as possible to prevent freezer burn.
  5. Freeze for up to 2 months.
strawberry pancake syrup being poured over a stack of pancakes.


You don’t need to thaw your Lemon Ricotta Pancakes before reheating.  They will taste just as good either microwaved or baked from frozen.


  1. Place up to 5 pancakes on a microwave-safe plate.
  2. Microwave for 20 seconds per pancake. 
  3. Repeat as need until warmed through.  


  1. Preheat oven to 350 degrees F.
  2. Line pancakes in a single layer on a baking sheet.
  3. Cover tightly with foil.
  4. Bake for 10 minutes or until warmed through.

What to Serve with Strawberry Cheesecake Pancakes

These strawberry pancakes can be served different every time! Here are some options:

  • Strawberry syrup:  is what I prefer using for this recipe. 
  • Store bought berry syrups: you can also purchase excellent store-bought berry syrups for an easy, tasty shortcut.
  • Jams: strawberry, blueberry, blackberry, or raspberry jams are delicious.
  • Maple syrup: pure maple syrup is a win, or try mixing it with 2 teaspoons lemon zest for every ½ cup syrup.
  • Fresh fruit:  top the pancakes with fresh fruit such as blueberries, strawberries, raspberries, bananas, mangos and/or pineapple.
  • Powdered sugar:  fresh fruit pairs particularly well with a dusting of powdered sugar.
  • Lemon curd:  sweet tangy lemon curd and berries for sweeter tanginess. You can purchase store-bought lemon curd or make your own like the recipe in my Lemon Blueberry Cake.
  • Whipped cream:  lightly sweetened whipped cream with berries for a lighter spin.
Stack of pancakes doused in strawberry topping on a white plate.

Looking for More Homemade Pancake Recipes?

Looking for More Easy Breakfast Recipes?

Strawberry Cheesecake Pancakes

Servings: 4 -6
Total Time: 22 minutes
Prep Time: 10 minutes
Cook Time: 12 minutes

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Cheesecake Blender Ingredients

  • 8 oz. cream cheese, softened
  • 1 cup vanilla Greek yogurt
  • 1 tablespoon lemon juice
  • 2 eggs
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 ¼ - 1 1/2 cups milk (depending on how thick you like your pancakes)
  • 2 tablespoons butter, melted

Dry ingredients

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda


  • Prepare Fresh Strawberry Ingredients according to recipe.
  • While syrup is simmering, add Cheesecake Blender Ingredients to blender and blend until smooth.
  • In a large bowl, sift together Dry Ingredients.
  • Pour the Cheesecake Blender mixture into the Dry Ingredients and whisk just until combined. Do not over mix - there should be small lumps. (If you like thinner pancakes, thin with more milk as desired, being careful not to overmix).
  • Heat a lightly greased large nonstick skillet over medium heat. Pour pancakes by the ¼ cup of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
  • Top with Fresh Strawberry Syrup.

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    • Jen says

      with good reason! love making dessert for breakfast so it passes as “food” 🙂 Thanks so much Jennie!

  1. Karrie says

    Strawberries and cheesecakes for breakfast…what’s not to love about that? Sounds like Easter morning special! I’ll be checking the ads for strawberries! Thanks for sharing this great idea!

    • Jen says

      You are most welcome Karrie! I hope you have a fabulous Easter filled with Strawberry Cheesecake Pancake goodness :)!

  2. Kellee says

    I happened to stumble across your blog after looking at some things on Pinterest. I AM HOOKED. Haven’t tried your recipes, yet. BUT I WILL! Amazing!

    • Jen says

      Hi Kellee,I am so happy you stumbled across my blog, Welcome!! I hope you you find lots of recipes to love!

  3. Franchesca says

    These are the best pancakes I’ve ever had & my boyfriend agrees! I’m sooo happy you shared this recipe, thank you!

    • Jen says

      YAY! that is awesome! I am SO happy you both loved them! Thanks for letting me know!

  4. Aida says

    I found on Pinterest. Strawberry my favorite.. I made list in my blog post.
    This pancakes look so yummi

    • Jen says

      Thank you so much Aida! I hope you get to make them soon- especially if strawberries are your fav!

  5. Jessica says

    Really good. Halved and made some low cal adaptions – used about 3/4c oat flour & 1/4c oats, pinch salt, 1 tsp baking powder and 1/2 tsp soda (which make them extra fluffy), 1 egg, 3oz creamcheese, 1/2c yogurt, 1/4c almond milk, tsp vanilla and tsp lemon juice. NO butter NO sugar. Made a strawberry sauce but fruit does NOT need sugar added ever. Just boil down the strawberries and it’s awesome. Fruit is naturally sweet, I’m always shocked when I see a fruit compote with sugar added.

    • Jen says

      Hi Jessica, so happy you enjoyed these and were able to make them healthier! Sounds delicious!

  6. Therese says

    Hi Jen, Having made these and several other of your recipes for my women’s retreat a couple of weeks the verdict is in!!! The Ladies LOVED LOVED everything!! It was a carlsbad cravings weekend!! 🙂 I actually made Belgium waffles with the batter and they turned out perfect! SOOOO GOOD! Strawberry syrup was amazing! I also made your Overnight Creme Brûlée French Toast. For the 3rd time! We also had the Pineapple Red Curry Chicken Stir Fry, Blackened Fish Tacos with Pineapple Cucumber Slaw and the Chipotle Ranch Chicken Taco Flatbread Pizza!!! There all favorites in our house and have all been made several times now. 🙂 The Ladies Loved these recipes so much they couldn’t pick a favorite. You left us craving MORE!! 🙂

    • Jen says

      Hi Therese, it is so good to hear from you! Your womans retreat sounds like so much fun and full of lots of great food – I am honored my recipes made the cut! I love the idea of making Belgium waffles out of this batter – yum! I am definitely going to have to try that soon! I love hearing what recipes have become favorites in your house – definitely some of my favorite ones as well – you have great taste 🙂 Thanks for making my day!

  7. Therese says

    Hi Jen! Made these at our women’s retreat and they were a huge hit!!! I actually made Belgium waffles with this batter and it came out perfect! Topped them with your yummy strawberry sauce and we couldn’t stop there so we topped it again with whip cream!!!!! SOOO Good! These have been requested for next year already!! 🙂 My bible study group has dinner themes each week and having breakfast for dinner was suggested. So you know what I’m bringing!!!!! oh ya!!!

    • Jen says

      Your description of the Belgium waffles has me drooling- this batter sounds perfect for that! Your bible study group sounds like so much fun – I love that they have dinner themes each week and breakfast for dinner sounds like an extra good one! I hope everyone loves these!

  8. Helga says

    I’m not one to ever comment but I had to comment on these pancakes because I think this recipe is by far probably the best that I’ve ever had and made for my family!!! This will be a new regular in my house THATS FOR SURE! I love how I can make most of it in the blender which is a huge help when you have three children and a husband on top of that that just can’t wait for your pancakes and breakfast to be done. I didn’t have the vanilla and lemon juice for the strawberry topping but just the strawberry with the sugar was fantastic I also added sliced bananas on top and also even put chocolate chips in one of them and that was SO GOOD2 and of course I like to add some flax seed do everything so at least it was a little healthy HAHA…
    So long for trying to lose weight anytime soon! LOL

    • Jen says

      wahoo! What an awesome comment, thank you so much Helga!!! And the idea of bananas and chocolate chips sounds divine!!! So many possibilities!

  9. Beth says

    These pancakes are fantastic!! Definitely my go-to from now on and I thought I’d mastered delicious from scratch pancakes! I was so excited when I saw these on Instagram and had enough ingredients on hand to make half a batch (made 9 which was plenty) for Father’s Day morning. I’ve never made pancakes with cream cheese or Greek yogurt before and I’m convinced there’s no better way!! Served with some simple mashed strawberries (didn’t have enough for the recipe) and a drizzle of maple syrup.

    • Jen says

      Thank you so much for taking the time to comment Beth, you made my day! I’m thrilled and honored these are your new go-to pancakes and were a hit for Father’s Day!

  10. Mandy says

    This looks so good! Could the batter be made the day before and used the next morning for Christmas breakfast?

    • Jen says

      Unfortunately pancake batter is best used immediately or the pancakes won’t be as fluffy.