Breakfast

Strawberry Cheesecake Pancakes (IHOP Copycat)

These fluffy Strawberry Cheesecake Pancakes are layered with rich cheesecake bites and topped with a fresh, jammy strawberry sauce and a swirl of whipped cream Can you recall IHOP's original cheesecake pancakes? Those…

strawberry cheesecake pancakes

These fluffy Strawberry Cheesecake Pancakes are layered with rich cheesecake bites and topped with a fresh, jammy strawberry sauce and a swirl of whipped cream

strawberry cheesecake pancakes being served wth strawberries on a white plate

Can you recall IHOP's original cheesecake pancakes? Those things were legendary. I'm talking about that classic version they used to serve - pillowy pancakes packed with actual chunks of cheesecake, draped in strawberry sauce, and topped with whipped cream.

Somewhere along the way, though, they seemd to have changed the recipe. The New York Cheesecake Pancakes I had on my last visit no longer had those little cheesecake bites. And I'm sorry, that just doesn't scratch the same itch.

So, I did what any self-respecting food blogger would do - made my own copycat recipe. So yes it's a bit weird that I've used literal frozen cheesecake pieces in a pancake recipe. But trust me - you are going to love it.

Key Ingredients & Substitutions

  • All-purpose flour - You can sub in a 1:1 gluten-free flour blend if needed.
  • Buttermilk - Adds that tangy richness. No buttermilk? Mix 1 cup milk + 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
  • Cheesecake chunks - The star of the show! Frozen cheesecake works best here (store-bought or leftover slices). Alternatively, you can mix in a bit of cream cheese, but the chunks really are the tastier option.
  • Strawberry jam + fresh strawberries - For a quick, sweet strawberry topping.
  • Powdered Sugar and more Strawberries - Optional, for topping the pancakes!

Helpful Tips

Use frozen cheesecake: Do not defrost the cheesecake bites before adding them to the batter. It's easier to chop and fold into the batter when it's frozen. They will soften up just fine as you cook.

Keep pancakes warm: I like to warm my oven to 200°F when I start making the pancakes. Then, I can add the pancakes to a tray in the warm oven as they come off the griddle. Keeps them hot while you finish the whole batch!

Variations

  • Swa the berries. Try raspberries or blueberries in place of the strawberries.
  • Chocolate Chip Cheesecake Pancakes: Add mini chocolate chips to the batter for a fun new twist. Top with chocolate sauce and whipped cream.
  • Lemon Cheesecake Pancakes: Stir a little lemon zest into the batter for a touch of citrus zing.

More Pancake Recipes

If you love these strawberry cheesecake pancakes, be sure to check out these other delicious ideas:

Recipe

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Recipe

Strawberry Cheesecake Pancakes

  • Yield Servings 12
  • Prep Prep Time 10 mins
  • Cook Cook Time 6 mins
  • Total Total Time 16 mins

Ingredients

For the Strawberry Sauce

  • 1 ½ cups strawberries, hulled and sliced
  • 2 tablespoons strawberry jam, store bought or homemade
  • 3 tablespoon water
  • 2 teaspoon lemon juice, optional

For the Pancakes

  • 1 ¼ cups all-purpose flour, all-purpose
  • 1 ¼ cups buttermilk
  • 1 egg, large
  • ¼ cup vegetable oil
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups frozen cheesecake pieces, chopped
  • Cooking spray

Optional Toppings

  • Whipped cream topping
  • fresh strawberries

Instructions

  1. 1

    Place the sliced strawberries into a small saucepan, and heat over medium heat. Add the water, strawberry jam, and lemon juice. Gently crush the strawberries with the back of a spoon or a potato masher.

  2. 2

    Stir until sauce is combined and begins to thicken. Keep warm on very low heat while preparing the pancakes.

  3. 3

    Set your oven to 200°F (95°C) to keep finished pancakes warm.

  4. 4

    Using a blender, combine the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt until smooth. Transfer to a large mixing bowl. Gently stir in the cheesecake pieces, keeping them whole.

  5. 5

    Use the cooking spray to coat a large nonstick skillet or griddle. Heat it over medium heat.

  6. 6

    Pour about ¼ cup batter into the skillet for each pancake, working in batches.

  7. 7

    Cook about 4 minutes or until bubbly on top, then flip and cook about 2 more minutes or until the other side is golden brown.

  8. 8

    Transfer the finished pancakes to a baking sheet and keep warm in the pre-heated oven.

  9. 9

    Serve the pancakes topped with the strawberry sauce, whipped cream, and extra berries.