Strawberry Cheesecake Pancakes (IHOP Copycat Recipe)

If you love IHOP’s New York Cheesecake Pancakes, this copycat version is going to be your new weekend go-to. They’re fluffy and golden, filled with little pockets of creamy cheesecake, and finished with an easy strawberry topping that makes breakfast taste like dessert. These strawberry cheesecake pancakes are simple to pull off, feel a little extra without being difficult, and if you’ve tried my IHOP Buttermilk Pancakes or Tres Leches Pancakes, you already know I don’t miss on copycat recipes.

Why You'll Love These Copycat Strawberry Cheesecake Pancakes

Folding chopped cheesecake into pancake batter sounds almost too good to be true, but it absolutely works. You still get that fluffy, golden pancake texture, but with little creamy cheesecake pockets throughout that melt just enough as they cook. Then the strawberry topping takes it over the top and makes it taste like strawberry cheesecake pancakes you’d order at IHOP or another breakfast restaurant like Cracker Barrel, only fresher and even better because you control the sweetness.

The first time I made these, it was purely a "I don’t waste the leftover cheesecake” moment after a family get-together. We had a container sitting in the fridge, and I figured, why not try to use it to make strawberry cheesecake pancakes? I've seen them before, but never eaten them or tried making the pancakes at home. So I chopped up the cheesecake, pulled some inspiration from my pancake recipes, and went to work. One batch later, it turned into a make-it-again-next-weekend situation. Now it’s one of those fun breakfast recipes we pull out when we want something a little extra. They're ideal for birthday mornings, holidays, weekend brunch, or any time you want pancakes that feel like dessert.

Ingredients You'll Need

For The Pancakes:

• 1 ¼ cups buttermilk
• 1 large egg
• ¼ cup unsalted butter, melted and cooled (plus more for greasing the pan)
• 3 tablespoons white granulated sugar
• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 2 cups chopped cheesecake (about 8 ounces), fresh or frozen
• Pinch of salt

For The Strawberry Topping:

• 1 ½ cups fresh strawberries, hulled and halved
• 3 tablespoons seedless strawberry jam

Ingredient Notes That Make This Recipe Work

• Buttermilk: Buttermilk gives you that classic diner-style tang and helps create tender, fluffy pancakes. If your buttermilk is cold, let it sit on the counter for 10 minutes to help the batter mix more evenly. No buttermilk? You can make a quick buttermilk substitute by mixing 1 ¼ cups milk with 1 tablespoon lemon juice or white vinegar and letting it sit for 5 minutes. The texture will be slightly different, but it still works well.
• Cheesecake pieces: This is what makes the cheesecake pancakes so good. Chopped cheesecake holds its shape better than trying to swirl cream cheese into batter. Fresh cheesecake gives creamy pockets. Frozen cheesecake pieces are even easier to fold in because they stay intact and do not smear as much.
• Baking powder: This is the main leavener here, so make sure it is fresh. Old baking powder can give you flat pancakes.
• Strawberries and jam: Jam makes the topping glossy and syrupy without simmering on the stove. Fresh strawberries add texture and that bright flavor that cuts through the richness. Raspberry jam is delicious too, and it gives a similar “cheesecake topping” vibe. You can also use strawberry preserves if that is what you have, just know it may be chunkier.

How To Make Strawberry Cheesecake Pancakes

Step 1: Make the strawberry topping

Add sliced strawberries and strawberry jam to a mixing bowl. Stir until the strawberries are evenly coated. Set aside while you make the batter. This gives the strawberries time to get juicy and syrupy.

Step 2: Mix the wet ingredients

In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.

Step 3: Add the dry ingredients

Add the flour, sugar, baking powder, and salt to the wet ingredients. Mix until just combined. A few lumps are totally fine. Overmixing is the fastest way to turn fluffy pancakes into tough pancakes.

Step 4: Fold in the cheesecake

Gently fold in the chopped cheesecake pieces, keeping them as intact as possible. If you stir too aggressively, the cheesecake will smear, and the batter will get heavy.

Step 5: Cook the pancakes

Heat a non-stick skillet or griddle over medium heat and melt a small amount of butter to grease the surface. Scoop about ⅓ cup of batter per pancake. Cook for 2 to 3 minutes per side, flipping once bubbles appear in the center and the edges look set. Repeat with the remaining batter, adding a little more butter as needed.

Step 6: Serve

If you want to keep pancakes warm while you finish cooking, place them on a baking sheet in a 200°F oven. Serve warm with the strawberry topping. If you want to go full IHOP style, add whipped cream, a dusting of powdered sugar, or an extra pat of butter.

Expert Tips To Make The Best Strawberry Cheesecake Pancakes

• Control the cheesecake size. The size of the cheesecake chunks can make or break the recipe. If the pieces are too big, they can tear the pancakes when you flip and leave the centers undercooked. Cut the cheesecake into small cubes, about ½ inch or slightly smaller, so you get creamy pockets without breaking the pancake.
• Keep the cheesecake cold. Cold cheesecake holds its shape and folds into the batter cleanly. If it’s warm or soft, it smears and turns the batter heavy in spots. If your cheesecake is super soft, pop it in the freezer for 10 minutes before cubing.
• Use medium heat, not high. Cheesecake pieces can make the pancakes brown faster on the outside before the middle cooks through. Medium heat gives you that golden color while the center sets properly.
• A griddle helps with even cooking. A flat griddle (or a heavy skillet) keeps heat consistent, which matters with thicker batter and cheesecake chunks. If you’re using a pan, let it fully preheat and keep the heat steady.
• Don’t overmix the batter. Stir just until the flour disappears, then stop. Overmixing builds gluten, which makes pancakes tougher and can make the batter overly thick, especially once you add cheesecake.
• Let the batter rest 5 minutes. This simple pause hydrates the flour and relaxes the batter so the pancakes cook up fluffier. It also helps the batter thicken slightly so the cheesecake pieces stay suspended instead of sinking.
• Watch for bubbles in the center before flipping. With cheesecake in the batter, these pancakes can take a little longer than regular pancakes. Wait until you see bubbles forming in the center and the edges look set, not just bubbles around the outside.
• Flip once and leave it alone. One clean flip is all you need. Multiple flips deflate pancakes and can cause cheesecake chunks to shift and tear the batter.
• Don’t press the pancakes. Pressing with a spatula squishes out the air pockets and can make the middle dense. Let the heat do the work so they stay light and fluffy.
• Keep the strawberry topping simple and quick. Fresh strawberries plus strawberry jam gives you syrupy sweetness and real berry flavor without needing a stovetop sauce. If you want it warm, microwave it for 15–20 seconds, but you don’t need to cook it down.

Recipe Variations To Try

• Blueberry cheesecake pancakes: Swap strawberries for blueberries and use blueberry jam. It tastes like blueberry cheesecake in pancake form.
• Chocolate strawberry cheesecake pancakes: Add mini chocolate chips to the batter for a dessert-style twist.
• Lemon cheesecake pancakes: Add lemon zest to the batter and use a lemony strawberry topping (a squeeze of lemon into the strawberries and jam is great).
• Mini pancakes: Make silver-dollar pancakes for kids or brunch boards. Reduce cook time slightly since they are smaller.

Strawberry Cheesecake Pancake Recipe FAQS

Can I use store-bought cheesecake for these strawberry cheesecake pancakes?

Yes, and it works great. A plain New York-style cheesecake is ideal because it’s firm, slices cleanly, and gives you those creamy “pockets” in the pancakes without falling apart.

Can I use frozen cheesecake pieces?

Yes. Frozen cheesecake cubes are actually easier to fold in because they don’t smear into the batter. They also help the pancakes hold their shape while cooking. Just cube the cheesecake first, then freeze the pieces until firm.

Why are my pancakes browning too fast?

Cheesecake and any added sugar can cause the outside to brown quicker than normal pancakes. Lower the heat slightly and let them cook a bit longer so the center sets without burning the surface.

Can I make the pancake batter ahead of time?

It’s best made fresh. Pancake batter loses lift as it sits because the leavening starts working right away. If you need to prep, mix the dry ingredients and wet ingredients separately, then combine them right before cooking and fold in the cheesecake at the end.

What’s the best way to keep pancakes warm for a crowd?

Keep cooked pancakes in a single layer on a baking sheet in a 200°F oven until ready to serve. This keeps them warm without steaming them into soggy pancakes. If you need to stack, place parchment between layers.

Storage, Reheating, and Make-Ahead Tips

• Refrigerator: Store leftover strawberry cheesecake pancakes in an airtight container for up to 3 days. If you’re stacking them, place parchment paper between layers so they don’t stick and stay fluffier.
• Reheating: For the best texture, reheat in a toaster oven at 325°F until warmed through. You can also warm them in a skillet over low heat, flipping once. The microwave works for speed, about 20–30 seconds, but it can soften the edges.
• Freezing: Freeze pancakes in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster oven or microwave. To keep them from drying out, cover loosely with a paper towel if microwaving.
• Strawberry topping: Store the strawberry topping in the fridge for up to 2 days. Stir before serving. If you like it warm, microwave it for 10–15 seconds.
• Make-ahead tips: You can prep the strawberry topping up to a day ahead, and you can cube the cheesecake and keep it cold until you’re ready to fold it in. If you’re hosting brunch, keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish the rest of the batch.

Pancake Recipes to Try Next

• Swedish pancakes
• Sweet cream pancakes
• Cornmeal pancakes
• Cracker Barrel pancakes
• McDonald's pancakes