Strawberry Cheesecake Pancakes

30 4 servings, 2 pancakes (183 g) each
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4 servings, 2 pancakes (183 g) each

The decadence of cheesecake over a fluffy pancake.

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What You Need

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Make It

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  • Stir first 4 ingredients in large bowl with whisk until blended. Whisk egg, milk and oil in separate bowl until blended. Add to dry ingredients; stir just until blended.
  • Heat large nonstick skillet or griddle on medium-high heat. Working in batches, pour 1/4 cup batter into skillet for each pancake; cook 2 to 3 min. or until bubbles start to form on tops and bottoms are golden brown. Turn; cook 1 to 2 min. to brown other sides.
  • Mix cream cheese and icing sugar until blended. Serve over pancakes; top with strawberries.


Substitute whatever fruit you have on hand, such as blueberries or chopped mangos, for the quartered strawberries.


  • 4 servings, 2 pancakes (183 g) each

Nutritional Information

Serving Size 4 servings, 2 pancakes (183 g) each
Calories 400
% Daily Value
Total fat 20g
Saturated fat 8g
Cholesterol 90mg
Sodium 730mg
Carbohydrate 48g
Dietary fibre 3g
Sugars 20g
Protein 10g
Vitamin A 15 %DV
Vitamin C 80 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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