Recipes Breakfast and Brunch Pancake Recipes Cheesecake Pancakes Be the first to rate & review! 1 Photo Cheesecake pancakes topped with strawberries definitely take your breakfast game up a few notches. By Juliana Hale Juliana Hale Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories. Allrecipes' editorial guidelines Published on October 15, 2023 Tested by Kathryn Hendrix, RDN, LD Tested by Kathryn Hendrix, RDN, LD Kathryn Hendrix is a Registered Dietitian and Culinary School Graduate. She specializes in Whole Food Plant Based, Vegan, Gluten Free, and Nutrition. She has over 10 years culinary experience and has been cooking vegan her whole life. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 12 mins Total Time: 27 mins Servings: 10 Yield: 10 pancakes Jump to Nutrition Facts Jump to recipe These cheesecake pancakes are “great for a special breakfast or brunch,” according to recipe developer and test kitchen expert Juliana Hale. 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 extractFor 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: Make the strawberry topping. Make the cream cheese swirl. Make the pancake batter. Pour portions of the batter onto the prepared skillet and cook until the edges are golden brown and the batter is bubbling on top. Pipe a swirl of the cream cheese mixture onto each pancake. Coat with cooking spray.Flip and cook until golden brown on both sides. Serve with strawberry topping and sprinkle with graham cracker crumbs. Test Kitchen Tips This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier: 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. Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 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 Directions Gather all ingredients. Dotdash Meredith Food Studios For topping, combine strawberries and jam in a small saucepan. Bring to a simmer; set aside. Dotdash Meredith Food Studios For cream cheese swirl, combine cream cheese, 3 tablespoons sugar, milk, and vanilla in a small bowl. Beat with an electric mixer until smooth. Dotdash Meredith Food Studios Transfer cream cheese mixture to a pastry bag or a resealable plastic bag with a corner snipped off. Dotdash Meredith Food Studios For pancake batter, combine flour, remaining 2 tablespoons sugar, baking powder, baking soda, and salt in a large bowl. Dotdash Meredith Food Studios Combine egg, buttermilk, and oil in a medium bowl. Dotdash Meredith Food Studios Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy). Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Cook until bottoms are golden brown and edges are slightly dry and bubbles form at the edges of the pancakes, 2 to 3 minutes. Pipe a swirl of cream cheese onto each pancake starting from the center. Dotdash Meredith Food Studios Coat the uncooked side of the pancakes with cooking spray. Dotdash Meredith Food Studios Turn and cook 2 to 3 minutes more on the other side. Repeat with remaining batter and cream cheese mixture. Dotdash Meredith Food Studios Serve with strawberry topping and sprinkle with graham cracker crumbs or dust with powdered sugar. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 277 Calories 9g Fat 44g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 277 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 32mg 11% Sodium 335mg 15% Total Carbohydrate 44g 16% Dietary Fiber 1g 5% Total Sugars 21g Protein 5g 10% Vitamin C 16mg 18% Calcium 124mg 10% Iron 1mg 8% Potassium 156mg 3% * 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.