Strawberry Cheesecake Pancakes

5 from 1 vote

These tasty strawberry cheesecake pancakes are really going to hit that spot. they're indulgent, light, filling, and oh so perfect.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, brunch

Cuisine: American

Diet: Vegetarian

Servings: pancakes

Calories: 252kcal

Cost: Recipe $7.26 / Serving $1.22

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)

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.

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.