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.
If you've never tried putting pudding mix into pancakes, you're really missing out! We love adding pudding mix to our cookies like these Valentine's Chocolate Chip M&M Cookies or our cakes like Southern Banana Pudding Cake, but putting the pudding mix in pancakes? That's inspired!
By simply mixing in a box of the dry goods, we get pancakes, unlike anything you've ever tried before. The flavor, the consistency, the texture, and the color- everything is better this way.
Between every fluffy pancake is a homemade cheesecake filling and some fresh strawberries, making this dish practically as dessert. Serve it up for a sweeter breakfast, or use it to celebrate special occasions like birthdays or Mother's day.
Why This Recipe Works
- Just one box of pudding. To make this cheesecake pancakes recipe taste incredible, we use a single box of cheesecake pudding mix, which makes these pancakes taste much more rich and flavorful.
- A little lower and slower, but that's okay! Due to the added sugar and moisture of the pudding mix, these Strawberry Cream Cheese Pancakes 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!
- They're a great treat! We serve up pancakes often, but because I'm not a morning person, it's usually the "just add water" type of pancake mix. Serving them up like this is always regarded as special, and the kids love it!
🥘 Ingredients
For the Pancakes, you will need:
Pudding mix- for delicious flavor and texture, you'll want to use cheesecake-flavored instant pudding mix. Just the dry stuff (do not prepare it).
All-purpose flour- This is the gluten structure in the pancakes.
Leavening agents- Use baking powder and baking soda to get the pancakes to puff up and rise nicely as they cook.
Salt- This is a natural flavor enhancer.
Granulated sugar- For added sweetness and tender texture, you'll need some sugar.
Buttermilk- Adding in some buttermilk will give us a richer taste and get the batter to the right consistency.
Eggs- Use eggs as a binder so that the pancakes hold together well.
Vanilla- This is another flavor enhancer.
For the Filling, you will need:
Cream cheese- For a rich and creamy filling, you'll want to use some softened cream cheese.
Powdered sugar- This will make the filling sweeter without changing the smooth consistency.
Vanilla- A flavor enhancer.
Fresh strawberries- Adding fresh strawberries works well for garnishing these pancakes and adding color too. They taste great with the cheesecake-like filling and the pancakes.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make strawberry cheesecake pancakes with these simple step-by-step instructions:
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 them to rest for 10 minutes. The batter will be thick.
Preheat your skillet while you wait over medium heat. Grease it well with nonstick cooking spray.
Scoop the batter by the ½ 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 them with cream cheese filling and fresh strawberries.
🍴 Recipe Tips
Batter will be thick
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 it to the pancake batter.
Cooking temps
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.
💭 FAQs
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.
These pudding mix pancakes are good for about 3-5 days after being cooked if stored in an airtight container or sealed plastic baggie in the fridge.
These pancakes would be great served with just about anything! Your favorite toppings like powdered sugar or maple syrup would work well here, but side dishes like scrambled eggs, bacon, and hashbrowns are always great too!
More great pancake recipes to try
📖 Recipe
Strawberry Cheesecake Pancakes
Equipment
- Skillet or Griddle
Ingredients
- 1 box (3.4oz) Cheesecake flavored instant pudding (just the dry stuff!) ($1.00)
- 2 cups All-purpose flour ($0.16)
- 2 teaspoons Baking powder ($0.04)
- 1 teaspoon Baking soda ($0.01)
- ½ teaspoon Salt ($0.02)
- 2 Tablespoon Granulated sugar ($0.03)
- 2 ½ cups Buttermilk ($1.48)
- 2 large Eggs ($0.16)
- 1 teaspoon Vanilla extract ($0.02)
Filling:
- 8 ounces Cream cheese, softened ($1.98)
- ½ cup Powdered sugar ($0.02)
- 1 teaspoon Vanilla extract ($0.02)
- 1 cup Fresh strawberries, chopped ($0.99)
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 ½ 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.
Notes
Recipe Tips
- 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.
Make Ahead Instructions
- 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.
Leftovers
- These pudding mix pancakes are good for about 3-5 days after being cooked if stored in an airtight container or sealed plastic baggie in the fridge.
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