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.
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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 Valentines 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 dry pudding, we get pancakes that are unlike anything you've ever tried before. The flavor, the consistency, the texture, and the color- everything is better this way.
I would dare say that they might taste even better than our (Copycat) Denny's Pancake Recipe and Sweet Cream Pancakes. But I'll let you try the them and see for yourself.
Between every fluffy Strawberry Cheesecake Pancake is a homemade cheesecake filling and some fresh strawberries, making this dish practically a dessert. Serve it up for a sweeter breakfast, or use it to celebrate special occasions like birthdays or Mother's Day.
Jump to:
💛 Why You'll Love This Recipe
- Big flavor with one box. A single box of cheesecake pudding mix adds rich, bakery-style flavor without extra effort.
- Worth the slower cook. The pudding makes the batter thicker, so these pancakes cook a little lower and slower, but the soft, flavorful result is worth it.
- Feels extra special. These are a fun upgrade from everyday pancakes and always feel like a treat, especially for kids and weekend mornings.
🛒 Ingredients
Cheesecake pudding mix: Use instant cheesecake pudding mix (dry only) to add rich flavor and a thick, bakery-style texture. If you have extra, try it in our Salted Caramel Banana Pancakes and Birthday Cake Pancakes.
Leavening agents: Baking powder and baking soda help the pancakes rise and stay fluffy despite the thicker batter.
Cheesecake filling: A simple blend of cream cheese, powdered sugar, and vanilla, similar to the filling used in our Cheesecake Stuffed Strawberries Dipped in Chocolate.
Fresh strawberries: Perfect for topping, adding color, freshness, and balance to the rich pancakes.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use frozen strawberries. Thaw and chop them to save money when fresh berries are expensive.
Skip the filling if needed. The pancakes are flavorful on their own with syrup or powdered sugar.
Stretch the batch. Serve smaller pancakes with more topping to feed more people.
🥄 Instructions for Strawberry Cheesecake Pancakes
Step 1: Whisk together the cheesecake pudding, flour, baking powder, baking soda, salt, and sugar in a bowl.
Step 2: In another bowl, whisk together the buttermilk, eggs, and vanilla extract until well combined.
Step 3: Stir the wet ingredients into the dry ones and allow them to rest for 10 minutes. The batter will be thick.
Step 4: Preheat your skillet while you wait over medium heat. Grease it well with nonstick cooking spray.
Step 5: 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.
Step 6: 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.
Step 7: When the pancakes are cooked, prep the filling by blending the ingredients together in a bowl until smooth.
Step 8: Arrange the pancakes on a serving plate and top them with cream cheese filling and fresh strawberries.
👩🏻🍳 Expert Tips
- Thick batter is normal: This batter will be thicker than standard pancake batter, but it cooks up soft and fluffy.
- For a thinner batter: Whisk the pudding mix with 1 cup of buttermilk first, let it sit briefly, then mix it into the batter.
- Cook low and slow: Use medium to medium-low heat so the pancakes cook through without browning too fast. Run a spatula around the edges before flipping to prevent sticking.
❄️ Storage, Reheating & Make Ahead
Storage: Store cooked Strawberry Cheesecake Pancakes in an airtight container in the fridge for 3-5 days. Keep filling refrigerated up to 5 days.
Reheating: Warm pancakes in the microwave for 30-45 seconds or in a skillet over low heat until heated through.
Make Ahead: Batter can be refrigerated up to 3 days. Stir gently before using. Filling can be made ahead and stored cold.
🥗 Side Dishes or Pairing Ideas
These Strawberry Cheesecake Pancakes pair well with lighter breakfast sides like Puff Pastry Egg Tarts or Smoked Salmon and Spinach Quiche to balance the sweetness. For a bakery-style spread, serve them alongside Eggless Blueberry Muffins or Strawberry Cream Cheese Turnovers for an extra-special brunch.
- Puff Pastry Egg TartsRecipe $4.98 / Serving $0.83
- Eggless Blueberry MuffinsRecipe $3.12 / Serving $0.26
- Smoked Salmon and Spinach QuicheRecipe $9.90 / Serving $1.24
- Strawberry Cream Cheese TurnoversRecipe $7.85 / Serving $1.31
❓ Recipe 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 Recipes You'll Love
- Sweet Cream PancakesRecipe $3.99 / Serving $0.40
- Mixed Berry SyrupRecipe $3.79 / Serving $0.47
- Muffin Mix PancakesRecipe $1.40 / Serving $0.14
- Easy Crepes With Pancake MixRecipe $2.84 / Serving $0.28
🐝 If you tried these Strawberry Cheesecake Pancakes, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Strawberry Cheesecake Pancakes
Equipment
- Skillet or Griddle
Ingredients
Pancakes:
- 2 ½ cups buttermilk - ($1.83)
- 2 large eggs - ($0.30)
- 1 teaspoon vanilla extract - ($0.03)
- 1 box (3.4 ounces) instant cheesecake pudding mix, dry - ($1.48)
- 2 cups all-purpose flour - ($0.26)
- 2 teaspoons baking powder - ($0.10)
- 1 teaspoon baking soda - ($0.01)
- ½ teaspoon salt - ($0.01)
- 2 tablespoon granulated sugar - ($0.05)
Filling:
- 1 brick (8 ounces) cream cheese, softened - ($1.86)
- ½ cup powdered sugar - ($0.18)
- 1 teaspoon vanilla extract - ($0.03)
- 1 cup fresh strawberries, chopped - ($1.12)
Instructions
- Mix dry. In a large bowl, whisk together the cheesecake pudding mix, all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
- Mix wet. In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until well combined.
- Combine. Stir the wet ingredients into the dry ingredients until just combined. Let the batter rest for 10 minutes. The batter will be very thick.
- Preheat. Heat a skillet or griddle over medium heat and lightly grease with nonstick spray.
- Cook pancakes. Scoop about ½ cup batter onto the griddle and gently spread into a round. Cook for several minutes per side, until golden brown and cooked through. Pancakes will take slightly longer than traditional pancakes.
- Make filling. While pancakes cook, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the chopped strawberries.
- Serve. Stack pancakes and top with the cream cheese filling and additional strawberries if desired. Serve warm.
Notes
- Batter texture. A thick batter is expected. For a thinner batter, whisk the pudding mix with 1 cup buttermilk before combining.
- Heat control. Use medium heat to prevent overbrowning. Loosen edges before flipping.
- Make ahead. Batter can be refrigerated for up to 3 days. Filling keeps refrigerated for up to 5 days.
- Storage. Store cooked pancakes in an airtight container in the refrigerator for 3 to 5 days.
Nutritional Information
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