This post may contain affiliate links. Please see our disclosure policy.
Strawberry Cheesecake Pancakes are a strawberry lover's dream come true. Creamy, fluffy cheesecake pancakes are topped with a homemade fresh strawberry sauce, buttered graham crackers, and a sweet creamy topping, to create a decadent breakfast that will make you swoon!
5-Star Strawberry Cheesecake Pancakes
We love pancakes of all shapes and sizes at our house, from Whole Wheat Pancakes to Chocolate Chip Pancakes to Sweet Potato Pancakes. But these Strawberry Cheese Pancakes are hands down my husband's favorite! After one bite, I think you will see why!
Made with fluffy pancakes that are both creamy and tangy, the pancakes stand alone as a 5-star breakfast. But adding a simple homemade strawberry sauce, sweet cream topping, and crumbled graham crackers, takes these cheesecake pancakes OVER the top. They are everything you love about cheesecake in pancake form!
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Key Ingredients
These Strawberry Cheesecake pancakes are made with the classic ingredients for pancakes, with the addition of a few ingredients and options for toppings to take these pancakes over the top.
- Cottage Cheese: Just like ricotta cheese adds an amazing flavor and creaminess to my Lemon Ricotta Pancakes, the magic ingredient in these cheesecake pancakes is cottage cheese. The cottage cheese melts into the pancake batter and gives the pancakes an amazing texture and tang, much like classic cheesecake!
- Lemon: Don't overlook the lemon zest and lemon juice. The freshness of the lemon adds such a bright flavor to these pancakes. But be sure to zest the lemon before juicing.
- Strawberry Sauce: Because the strawberry sauce is cooked, you can use fresh or frozen strawberries to prepare the sauce.
- Sweetened Sour Cream (optional): To add a bit more "cheesecake" flavor to these pancakes, I love topping them with a dollop of sweetened sour cream. In place of sour cream, feel free to use plain yogurt.
- Graham Crackers (optional): For a bit of crunch and for that "cheesecake" flair, I also love to add toasted graham crackers as a topping to the pancakes. Optional, but a nice touch.
How to Make Strawberry Cheesecake Pancakes
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Start with the Toppings
While you only need to prepare the strawberry topping, I highly recommend making the sweetened sour cream and toasted graham crackers as well if you have the ingredients on hand, for the ultimate cheesecake pancake experience. Before preparing the batter for the pancakes, prep the topping for the pancakes so that everything comes together at once for serving.
- For the strawberry sauce, combine the strawberries, lemon juice, and sugar in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, or until thickened and strawberries have broken down. I let the strawberry sauce simmer, stirring occasionally while preparing the pancakes.
- For the sweetened sour cream, combine the sour cream and sugar in a small bowl and set aside for serving.
- For the toasted graham crackers, melt a bit of butter in a small skillet. Add in the crushed graham crackers and toss to coat. Toast for 2-3 minutes, or until just golden.
Expect a Thicker Batter
Cheesecake pancakes come together just like traditional pancakes by combining the wet and dry ingredients separately and then folding them together. Just keep in mind that the batter will be a bit thicker to give the pancakes a cake-like texture.
Cook Pancakes Over Medium Heat
Don't be tempted to cook pancakes over higher heat, as the surface of the pancakes will burn before they cook through. I like using a ⅓ cup measuring cup to pour the batter out into a greased, heated pan. Cook until bubbles form on the surface and the edges are set, then flip the pancakes and cook for 2-3 minutes more.
Serve
These tender cottage cheese pancakes can be served simply with strawberry sauce, for delicious Strawberry Pancakes, But for the ultimate cheesecake flavor, I highly recommend serving the cheesecake pancakes with strawberry sauce, graham crackers, and sweetened sour cream.
Recipe Modifications
- Fresh Strawberry Sauce: Instead of cooking the strawberries into a sauce, you can simply toss the strawberries with the sugar and lemon juice and let them sit to macerate. Serve the fresh, sweetened strawberries and the juice over the pancakes.
- Short-Cut Strawberry Sauce: Warm strawberry jam, strawberry chia jam, or preserves in a heat-safe bowl for 60 seconds until warm.
- Extra Strawberry Flavor: Fold up to ½ cup of diced fresh strawberries into the pancake batter for a burst of strawberry flavor throughout the pancake.
- Substitute for Cottage Cheese: Use sour cream or plain yogurt in place of cottage cheese for similar results.
Storage & Reheating
- Storage Instructions: Store any leftover cooled pancakes stacked between layers of parchment paper in an airtight container in the refrigerator for up to 4 days. Leftover strawberry sauce and sweetened sour cream in an airtight container for up to 4 days. The toasted graham crackers can be stored in a sandwich bag for up to 4 days.
- Reheating Instructions: To reheat, place the pancakes on a heat-safe plate, cover them with a moist paper towel, and heat in the microwave for 45-60 seconds, or until warmed through. To warm up the strawberry sauce, place it in a heat-safe bowl, cover it with a wet paper towel, and heat for 60 in the microwave.
More Favorite Pancake Recipes
- Sheet Pan Pancakes
- Egg-Free Pancakes
- Dutch Baby Pancake
- Banana Oat Pancakes
- Gluten-Free Cottage Cheese Pancakes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Strawberry Cheesecake Pancakes
Ingredients
For the Strawberry Sauce
- 4 cups strawberries, hulled and halved
- 1 medium lemon, juiced
- 2 tablespoons granulated sugar , or maple syrup
For Sour Cream Topping (Optional)
- ½ cup sour cream, or plain Greek Yogurt
- 2 teaspoons granulated sugar
For Graham Crackers (optional)
- 2 whole graham crackers, crushed
- ½ tablespoon unsalted butter
For the Pancake Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon table salt
- ½ cup milk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 medium lemon, zested
- ½ cup cottage cheese
Instructions
For the Strawberry Sauce
- Combine the 4 cups strawberries with the juice of 1 medium lemon and 2 tablespoons granulated sugar in a heavy-bottomed saucepan. Turn the heat to medium-high heat and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until the strawberries are softened. Turn off the heat and gently mash with a fork. If desired, blend the strawberries, leaving the lid cracked on the blender to allow heat to escape, for a smoother sauce.
For the Sour Cream Topping
- While strawberries are cooking, whisk together the ½ cup sour cream with 2 teaspoons granulated sugar. Set aside until ready to serve.
For Toasted Graham Crackers (optional)
- Over medium heat, melt ½ tablespoon unsalted butter. Once melted, add the 2 whole graham crackers (crushed) and toss to coat. Toast for 2-3 minutes, watching closely to not burn.
For the Pancakes
- Heat a large skillet or griddle to medium. Grease with a bit of butter or coconut oil.
- In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon table salt with a whisk until well combined. In a separate bowl, combine the ½ cup milk, 1 large egg, 1 tablespoon unsalted butter, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, and zest of 1 medium lemon together. Add ½ cup cottage cheese mixture to the flour mixture and gently fold the batter together until just incorporated. The batter should be on the thicker side.
- Pour ⅓ cup batter onto the heated skillet and cook 3-4 minutes per side, or until bubbles form on the surface and the edges are set. Flip the pancake and cook for 2-3 minutes more.
- To serve, top the pancakes with strawberry sauce, sweetened sour cream, and toasted graham cracker crumbs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2017 but updated in 2022 with new process shots.
This was such a hit! Thank you for this awesome recipe.
I am in love with this recipe! These pancakes are beyond delicious! I've already made them twice for my husband and me!
That's awesome Brandy! Thank you for sharing.
Fluffy and decadent! Loving this recipe - thanks!
Oh my gosh! The cottage cheese makes all the difference. So yummy!!
It really does add so much flavor and creaminess to these pancakes. Glad you enjoyed Sara.
These are decadent and healthy at the same time. Love this recipe!
Oh my gosh! My girlslove these. They are so fluffy and flavorful.