Strawberry Cheesecake Pancakes
Strawberry Cheesecake Pancakes

Decadent, yes... you could share.. or not, no judgement! Indulge when strawberry season is in full swing and this sweet dish will make you the favourite grownup in your household.



Prep time: 5 minutes

Cheesecake spread prep time: 2 minutes


½ cup cream cheese- soft

¼ cup sour cream

¼ cup powdered sugar

Zest of ½ a lemon

½ tsp vanilla extract



2 cups of fresh strawberries, cleaned, hulled and halved

1/4 cup white sugar

2 cups All purpose flour

3 Tbsp sugar

3 ½ tsp baking powder

½ tsp salt

2 ½ cups (625ml) buttermilk

6 Tbs butter-melted

2 eggs lightly beaten

2 tsp vanilla extract (optional)

1 Tbsp canola oil


  1. Prepare the cheesecake spread.  In a mixing bowl or stand mixer combine all ingredients, mix until everything is incorporated well.
  2. Place in the fridge until ready to use.  It will keep for up to 1 week
  3. Place strawberries in a bowl. Coat in sugar and toss lightly.  Set aside to macerate.
  4. Heat a griddle to 375 degrees F.
  5. In a large mixing bowl combine the flour, sugar, baking powder and salt, mix well
  6. In another mixing bowl combine the buttermilk, melted butter and lightly beaten egg. Mix well
  7. Add the wet ingredients into the dry stirring slowly making sure not to over mix the batter.  The batter should have small lumps of flour in it.
  8. Brush the griddle with canola oil, wipe off the excess with a paper towel.
  9. Using a ladle (about 4 oz) pour the batter onto the griddle, leaving about 2 inches of space between each one.
  10. Cook until small bubbles appear all over each pancake and the sides have become dry, about 2 minutes.  Flip and cook for another 1 minute or until the bottom is nicely browned.
  11. Repeat with the remaining batter.  Keep the finished the pancakes hot in the oven at 150 degrees F until all are made.

Serve with macerated strawberries and cream cheese topping

chef spencer in action!