Molten Cheesecake Stuffed Pancakes with Strawberries Tips, FAQ & printable recipe

Tips for success

For the best texture, use full-fat cream cheese and let it soften completely before beating. This ensures a smooth, lump-free filling.

When freezing the discs, place them on a parchment-lined tray and cover with plastic wrap to prevent freezer burn. They can be stored in the freezer for up to a month, so you can make a batch ahead for busy mornings.

To keep the pancakes warm while cooking the rest, place them on a baking sheet in a 200°F (93°C) oven. If you prefer a thicker pancake, use slightly less batter per pancake and spread it gently.

The frozen disc should be about 2 inches in diameter and 1/2 inch thick; adjust the size to fit your pancakes. For an extra-smooth filling, sift the powdered sugar before mixing.

Variations

• Chocolate Cheesecake: Add 2 tablespoons of cocoa powder to the cream cheese mixture and use chocolate chips in the batter. Top with chocolate syrup and crushed chocolate cookies instead of graham crackers.
• Blueberry Lemon: Use fresh blueberries instead of strawberries and add 1 teaspoon of lemon zest to the macerating berries. Drizzle with lemon glaze instead of strawberry syrup.
• Salted Caramel: Drizzle with salted caramel sauce and sprinkle with flaky sea salt. Use crushed pecans or pretzels instead of graham crackers for extra crunch.
• Peanut Butter: Mix 2 tablespoons of peanut butter into the cream cheese filling and top with sliced bananas and honey. Use crushed peanuts for the topping.

Storage and make-ahead

Fridge

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or toaster oven until warm.

Freezer

Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a toaster oven or microwave.

Reheat

Reheat refrigerated or frozen pancakes in a toaster oven at 350°F (175°C) for 5-7 minutes, or until warmed through.

Leftover stuffed pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet over low heat to preserve the texture.

The cream cheese center will not be molten after refrigeration, but the pancakes will still be delicious.

The cream cheese discs can be made up to 1 month ahead and stored in the freezer. The macerated strawberries can be prepared a day in advance and kept in the refrigerator. The pancake batter is best made fresh, but it can be mixed and refrigerated for up to 1 hour before cooking.

Serving ideas

Serve these pancakes warm, with extra strawberry syrup on the side for those who like it sweeter. The contrast of warm, molten filling and cool, fresh strawberries is wonderful. For a brunch spread, pair them with crispy bacon or sausage and a fresh fruit salad.

For a more decadent presentation, dust with powdered sugar and add a dollop of whipped cream. The pancakes are also excellent with a scoop of vanilla ice cream for a dessert twist.

Encourage guests to cut into the center immediately to enjoy the full effect of the molten cheesecake.

Frequently asked questions

Recipe card

Molten Cheesecake Stuffed Pancakes with Strawberries

Prep 20 minCook 12 minTotal 32 minServes 4

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 cup diced fresh strawberries
• 1 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 3 tbsp unsalted butter, melted
• 1/2 cup crushed honey graham crackers
• 1/2 cup strawberry syrup

Instructions

1. In a medium bowl, beat the softened cream cheese with the powdered sugar until smooth and fluffy. Scoop the mixture into 4 equal mounds onto a parchment-lined tray. Freeze for at least 2 hours, or until firm enough to handle. While the cream cheese freezes, toss the diced strawberries with the granulated sugar and vanilla in a small bowl. Let macerate at room temperature for 15 minutes, stirring occasionally, until the strawberries release their juices.
2. In a large bowl, whisk the flour, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, buttermilk, and melted butter until combined. Pour the wet ingredients into the dry and stir just until no streaks of flour remain. A few lumps are fine; do not overmix.
3. Heat a griddle or large nonstick skillet over medium heat, about 350°F (175°C). Lightly grease the surface. Pour about 1/3 cup of batter onto the griddle for each pancake. Immediately press one frozen cream cheese disc into the center of each pancake, then spoon a little more batter over the top to cover it completely. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for another 2 to 3 minutes, until golden brown and cooked through.
4. Transfer the pancakes to plates. Spoon the macerated strawberries over the top, letting the juices drip down. Sprinkle with crushed honey graham crackers and drizzle with strawberry syrup. Serve immediately while the centers are molten.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

14 g

Carbohydrates

72 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.