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 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 Strawberry Cream Cheese 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!
🥘 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
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Mixing bowls
- Measuring cups
- Measuring spoons
- Skillet or Griddle
- Whisk
- Spatula
🍴 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.
💭 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.
🔪 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 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 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 with cream cheese filling and fresh strawberries.
More great recipes to try
- Frozen Whipped Lemonade
- Summer Raspberry Cake
- Giant Sub Sandwich
- Quick Microwave Smores
- 2 Ingredient Lemon Cake Bars
- Devil’s Food Cake Mix Brownies
📖 Recipe
Strawberry Cheesecake Pancakes
Equipment
- Skillet or Griddle
- Spatula
Ingredients
- 1 box (3.4oz) cheesecake flavored instant pudding (just the dry stuff!) ($1.00)
- 2 cups all-purpose flour ($0.16)
- 2 teaspoon 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 ($0.02)
Filling:
- 8 oz cream cheese, softened ($1.98)
- ½ cup powdered sugar ($0.02)
- 1 teaspoon vanilla ($0.02)
- 1 cup fresh chopped strawberries ($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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