Strawberry Cheesecake Pancakes

These tasty strawberry cheesecake pancakes are really going to hit the spot. They’re indulgent, light, filling, and oh so perfect that you swear they’re a dessert.

a stack of cheesecake pancakes with a dollop of cream cheese on top and diced strawberries scattered over the top

Strawberry Cream Cheese Pancakes

If you’ve never tried putting pudding mix into pancakes, you’re really missing out on a lot of flavor in every delicious bite. To make this cheesecake pancakes recipe taste incredible we use a single box of cheesecake pudding mix which makes it so worth it.

Due to the added sugar and moisture of the pancakes, they have to cook at a slightly lower and slower time and temp but it’s all worth it when you take that first bite. Yum!

fresh diced strawberries and cream cheese dollop on a stack of cheesecake pancakes

Cheesecake pancakes ingredients

  • Cheesecake flavored instant pudding
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Buttermilk
  • Eggs
  • Vanilla

Filling:

  • Cream cheese
  • Powdered sugar
  • Vanilla
  • Fresh strawberries

What you’ll need to make this recipe

BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

a stack of panckaes topped with cream cheese and fresh diced strawberries

Tips for making strawberry cream cheese pancakes

This batter will be thicker than you are used to but it’s perfectly fine because as the pancakes cook they still turn out fluffy and soft on the inside. You can make the batter a bit thinner by mixing the pudding mix with 1 cup of buttermilk in a small bowl and letting it rest for a minute or two to thicken before adding to the pancake batter.

As with all pancake recipes, there’s usually a small trial and error with the first few as you learn what temp is best. I recommend medium heat if not a tad lower to cook the pancakes slowly. You might have a bit of resistance when trying to flip the pancakes but this is fine and normal. Run your spatula along the edges before flipping it over so that it is less likely to stick.

aerial view of a plate filled with strawberry cheesecake brownies and a fork and sliced strawberry to the side

FAQ’s about pudding mix pancakes

Can this pancake mix be made in advance?

Yes. You can make the batter and keep it in an airtight container in the fridge for up to 3 days. You can also keep the cream cheese filling in an airtight container for up to 5 days in the fridge.

How long are pancakes good for?

These pancakes are good for about 3-5 days after being cooked if stored in an airtight container or sealed plastic baggie in the fridge.

collage showing how to make strawberry cheesecake pancakes

How to make strawberry cheesecake pancakes

Whisk together the cheesecake pudding, flour, baking powder, baking soda, salt, and sugar in a bowl.

In another bowl whisk together the buttermilk, eggs, and vanilla extract until well combined.

Stir the wet ingredients into the dry ones and allow to rest for 10 minutes. The batter will be thick.

Preheat your skillet while you wait and over medium heat. Grease it well with nonstick cooking spray.

Scoop the batter by the 1/2 cup measures and spread it out slightly on the griddle. You will need to spread the batter because it’s thick and will not spread much on its own.

Cook for a few minutes per side until golden brown. These may take a minute or two longer than regular pancakes due to the pudding and moisture but the added effort is well worth it.

When the pancakes are cooked, prep the filling by blending the ingredients together in a bowl until smooth.

Arrange the pancakes on a serving plate and top with cream cheese filling and fresh strawberries.

side view of a plate stacked with strawberry cheesecake pancakes

More great recipes to try

a stack of cheesecake pancakes with a dollop of cream cheese on top and diced strawberries scattered over the top
Print Recipe
5 from 1 vote

Strawberry Cheesecake Pancakes

These tasty strawberry cheesecake pancakes are really going to hit that spot. they're indulgent, light, filling, and oh so perfect.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast, brunch
Cuisine: American
Keyword: cheesecake pancakes, cheesecake pancakes recipe, pudding mix pancakes, strawberry cheesecake pancakes, strawberry cream cheese pancakes
Servings: 12 pancakes
Calories: 252kcal
Author: Beeyond Cereal

Ingredients

  • 1 box (3.4oz) cheesecake flavored instant pudding (just the dry stuff!)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp granulated sugar
  • 2 1/2 cups buttermilk
  • 2 large eggs
  • 1 tsp vanilla

Filling:

  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1 cup fresh chopped strawberries

Instructions

  • In a bowl, whisk together the cheesecake pudding, flour, baking powder, baking soda, salt, and sugar.
  • In another bowl whisk together the buttermilk, eggs, and vanilla until well mixed.
  • Stir the wet into the dry and allow to rest for 10 minutes. The batter will be very thick.
  • Preheat a skillet or griddle to medium heat and grease with nonstick spray.
  • Scoop the batter by the 1/2 cup and spread it around on the griddle. You will need to spread it on the pan due to the thickness of the batter otherwise it will stay in a lump.
  • Cook for a few minutes per side until golden brown. These will take a little longer to cook than regular pancakes due to the pudding, but the added effort is worth it.
  • When the pancakes are cooked, prep the filling by blending the ingredients together until smooth.
  • Arrange pancakes on serving plates and top with cream cheese filling and fresh strawberries. Enjoy.
Tried this recipe?Mention @BeeyondCereal or tag #BeeyondCereal!

Nutrition

Serving: 1pancake with topping | Calories: 252kcal | Carbohydrates: 36.1g | Protein: 6.1g | Fat: 9.3g | Saturated Fat: 5.1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.4g | Cholesterol: 55.7mg | Sodium: 447.7mg | Potassium: 317.5mg | Fiber: 0.9g | Sugar: 18.6g | Vitamin A: 95.7IU | Vitamin C: 7.4mg | Calcium: 160.2mg | Iron: 1.3mg

FREE Recipes!

Sign up to get frugal recipes delivered to your inbox weekly

    We respect your privacy. Unsubscribe at any time.

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    *