This IHOP copycat recipe is easy to pull off, feels extra without being fussy, and is perfect for weekend brunch, holidays, or any typical morning. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This recipe has that classic buttermilk pancake fluff, creamy cheesecake bites throughout, and a strawberry topping that tastes like a slice of New York cheesecake.
INGREDIENTS FOR THE PANCAKES
– Buttermilk
– Egg
– Unsalted butter
– White granulated sugar
– All-purpose flour
– Baking powder
– Cheesecake
– Pinch of salt
– Strawberries
– Seedless strawberry jam
Add sliced strawberries and strawberry jam to a mixing bowl. Stir until the strawberries are evenly coated. Set aside while you make the batter.
STEP 1: MAKE THE STRAWBERRY TOPPING
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.
STEP 4: FOLD IN THE CHEESECAKE
Gently fold in the chopped cheesecake pieces, keeping them as intact as possible.
STEP 5: COOK THE PANCAKES
Heat a non-stick skillet with butter. Scoop a portion of the batter. Cook for 2 to 3 minutes per side, and flip. Serve the pancakes topped with strawberries.
PRO TIPS
- Make silver dollar pancakes for kids or brunch boards
- Use a griddle for better control of the heat
- Pair with crispy bacon to balance out the sweetness
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.