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Cheesecake pancakes with cheesecake filling, topped with strawberries.

Cheesecake Pancakes

  • Author: Deborah Harroun
  • Prep Time: 15 minutes
  • Cook Time: 15 mintues
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


Pancakes for breakfast or dessert! These fluffy Cheesecake Pancakes are topped with a cream cheese frosting for a fun and delicious treat.



  • 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


  1. Remove 2 tablespoons of the cheesecake pudding mix and set aside.
  2. In a large bowl, whisk together the flour, the remaining pudding mix, the sugar, baking powder, baking soda, and salt.
  3. 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.
  4. Add the wet ingredients to the dry ingredients and stir together just until combined. There will still be lumps.
  5. 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.
  6. 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.
  7. To serve, spread or pipe the frosting onto the finished pancakes. Top with strawberries and graham cracker crumbs, if desired.

Recipe Notes:

adapted from Stack Happy

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.


  • Serving Size: 1/6 of recipe
  • Calories: 684
  • Sugar: 41 g
  • Sodium: 1069 mg
  • Fat: 39 g
  • Saturated Fat: 19 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 73 g
  • Fiber: 1 g
  • Protein: 11 g
  • Cholesterol: 140 mg

Keywords: cheesecake pancakes, pancake recipe