Pancakes for breakfast or dessert! These fluffy Cheesecake Pancakes are topped with a cream cheese frosting for a fun and delicious treat.
You can never have too many pancake recipes! Once you’ve tried these Cheesecake Pancakes, you’ll also want to try these Carrot Cake Pancakes or these Lemon Pancakes.
I’m all for a stack of good old fashioned pancakes.
But sometimes, you need something a little bit more. And these Cheesecake Pancakes definitely fall into the category of “go big or go home!”
Just imagine – fluffy pancakes with a hint of cheesecake that are topped or filled with a delightful cheesecake filling – this is a decadent breakfast I can get behind.
You could even serve these up for dessert – because who wouldn’t love a stack of cheesecake pancakes for dessert?
No matter when you serve them, any cheesecake lover will go crazy for a stack of these!
Ingredients
- Pudding Mix: You will need one box of cheesecake pudding mix. (I know I have 2 stacked on each other in the photo, but you just need one!) You will be using the dry mix, not prepared.
- Flour: I use all-purpose flour.
- Sugar: You will need a little bit of granulated sugar to sweeten the pancakes.
- Baking Powder & Baking Soda: We are using both baking powder and soda to get nice and fluffy pancakes.
- Salt: This is to balance the flavors.
- Milk: The original recipe posted here used buttermilk. Which is delicious, and it makes wonderfully fluffy pancakes, but the batter was just too thick to work with. So you can sub in buttermilk, but be aware that the pancake batter does not spread out very well.
- Eggs: You need 2 large eggs.
- Vegetable Oil: You could also use another neutral flavored oil.
- Cream Cheese: I also upped the amount of cream cheese for the filling, because more cream cheese in cream cheese pancakes is not a bad idea!
- Butter: I like to use unsalted butter.
- Powdered Sugar: The powdered sugar is for the filling. I don’t worry about sifting it.
How to Make Cheesecake Pancakes
STEP 1: Reserve 2 tablespoons of the pudding mix, then combine the rest with the flour, sugar, baking powder, baking soda, and salt.
STEP 2: In another bowl, whisk together the 2 cups of milk, the eggs, and the oil. I like to do this in a large liquid measuring cup – measure out the milk and the oil, then add the eggs – that way you can save on the number of dishes you have to do.
STEP 3: Add the wet ingredients to the dry ingredients, and mix everything just until combined. There will still be lumps – this is normal.
STEP 4: Grease a skillet or griddle, and pour about 1/3 cup portions on. Let them cook until the bottoms are golden brown and the top has bubbles.
STEP 5: Flip the pancakes and cook until the bottom is golden. Repeat with the remaining batter.
STEP 6: To make the filling/frosting, beat the cream cheese and butter together until they are smooth and fluffy. Add the powdered sugar and the reserved 2 tablespoons of pudding mix. Beat this together, then add as much of the remaining 1 tablespoon of milk needed to get the consistency you want.
Tips and Tricks
In the photos, I piped the filling in between layers of pancakes, which is delicious. A lot of the times when I serve these, though, I will just spread some of the filling on each pancake with a knife.
I like to serve these with sliced strawberries and some graham cracker crumbs. You can add different fruits, or no fruit at all!
Make Ahead and Storage
These pancakes are best served fresh, but if you do want to make them ahead of time, refrigerate the pancakes until you are ready to serve them. You can reheat the pancakes in the oven, toaster, or the microwave.
The filing is easy to make ahead – simply place it in the refrigerator until you are ready to serve. I like to put it in a piping bag, and that makes it easy to add it to the pancakes.
If you have any leftovers, make sure to store them in a covered container in the refrigerator. I like to store the pancakes and the filling separately.
More Pancake Recipes
Buttermilk Pancakes
Lemon Ricotta Pancakes
Buttermilk Pancakes
Sheet Pan Pancakes
Strawberry Pancakes
Chocolate Chip Pancakes
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Cheesecake Pancakes
Ingredients
- 1 box 3.4 oz cheesecake flavored pudding mix (dry mix – not prepared)
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups plus 1 tablespoon milk divided
- 2 eggs
- 1/4 cup vegetable oil
- 6 oz cream cheese at room temperature
- 4 oz butter at room temperature
- 3/4 cup powdered sugar
- Sliced strawberries and graham crackers optional
Instructions
- Remove 2 tablespoons of the cheesecake pudding mix and set aside.
- In a large bowl, whisk together the flour, the remaining pudding mix, the sugar, baking powder, baking soda, and salt.
- In another bowl, (or I like to do this in a large liquid measuring cup to save on dishes), whisk together 2 cups of the milk, the eggs, and the vegetable oil.
- Add the wet ingredients to the dry ingredients and stir together just until combined. There will still be lumps.
- Spray a skillet or griddle with nonstick cooking spray, or melt a little bit of butter. Pour about 1/3 cup of the batter on the griddle. Cook until golden brown on the bottom and bubbles have formed on the top, then flip and cook on the second side just until cooked through. Repeat with the remaining batter.
- While the pancakes are cooking make the frosting. Beat the cream cheese and butter together in a medium bowl until light and fluffy. Add the powdered sugar and the reserved pudding mix and continue to beat until combined. Add as much of the remaining 1 tablespoon of milk as needed to make your desired consistency.
- To serve, spread or pipe the frosting onto the finished pancakes. Top with strawberries and graham cracker crumbs, if desired.
Nikolas Altieri says
I accidently got the “no bake” cheesecake jello mix. Is there any way that can still be made to work?
Deborah says
Hi Nikolas, I’m not exactly sure, but I’m guessing that it won’t work quite the same. The pudding mix is for a cheesecake flavored pudding, while the no bake cheesecake mix is to make an actual cheesecake. But it might be worth a try. Let me know if you try it and how it works out.
Ruth says
Do you mix the the pudding mix dry?
Deborah says
Yep – the dry pudding mix.
Pam says
I have chocolate pudding mix on hand- would that work instead of the cheesecake pudding mix?
Deborah says
I’m sure it would work, but you’d get chocolate flavor instead of cheesecake. 😉
heather @french press says
I’m happily cooking my way through Karly’s book , but have not tried thee yet – now they need to move to the top of my list
Catherine says
Dear Deborah, these pancakes sound fabulous. Pancakes for dessert…what a wonderful idea. I would also say, these could work for breakfast on the weekend too! My daughter loves pancakes,and I know she would probably love this book. xo, Catherine
Karly says
Oh my goodness, I just stumbled across this super sweet review of my book, Deborah! Thank you so much for taking the time to try a recipe and write about the book. I appreciate it so much and your review is just so sweet! 🙂
I’m so glad you chose the cheesecake pancakes…they were one of my favorites! Then again, the donut pancakes are, too. Haha! 🙂
Off to share!
Ryan says
Can I add blueberries to the pancake batter???
Deborah says
I haven’t tried blueberries, but I’m guessing that it would work.
Joanne says
Would it be SO wrong if I ate these for breakfast instead of dessert? I hope not, because I’m not sure I’ll be able to help myself!
Chels R. says
WOW! These-look amazing! Pancakes are my favorite!
Erin @ The Spiffy Cookie says
Heck yes! Breakfast for dessert or dessert for breakfast, either way I am on board. need to add this cookbook to my wishlist
June @ How to Philosophize with Cake says
Wow, cheesecake for breakfast?? Awesome! I’m all for that 🙂