Strawberry Cheesecake Pancakes Recipe

Name: Strawberry Cheesecake Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Lemon, Zested & Juiced; 4 cups Fresh Strawberries, Washed, Hulled And Halved; 3 Tablespoons Maple Syrup, Divided; 1/2 cups Plain Greek Yogurt (or Sour Cream); 1/2 cups Whole Wheat Flour; 1/2 cups White Wheat Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/2 cups Milk; 1 whole Egg; 1 Tablespoon Coconut Oil, Melted Plus A Bit More For Greasing The Griddle; 1 teaspoon Vanillla Extract; 1/2 cups Cottage Cheese; 2 whole Graham Cracker Sheets (4 Small Rectangles Per Sheet), Crushed

Servings: persons

1 whole Lemon, Zested & Juiced
4 cups Fresh Strawberries, Washed, Hulled And Halved
3 Tablespoons Maple Syrup, Divided
1/2 cups Plain Greek Yogurt (or Sour Cream)
1/2 cups Whole Wheat Flour
1/2 cups White Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 cups Milk
1 whole Egg
1 Tablespoon Coconut Oil, Melted Plus A Bit More For Greasing The Griddle
1 teaspoon Vanillla Extract
1/2 cups Cottage Cheese
2 whole Graham Cracker Sheets (4 Small Rectangles Per Sheet), Crushed

1
Start by combining the lemon juice, strawberries and 2 tablespoons of the maple syrup in a saucepan over medium-high heat. Bring to a boil the reduce heat to a simmer and cook for about 10 minutes.
2
While strawberries are cooking, in a small bowl whisk together the yogurt with the remaining tablespoon of maple syrup. Store in the fridge until ready to serve.
3
Heat a large skillet or griddle to medium. Grease with a bit of coconut oil.
4
In a large bowl whisk together flours, baking powder and salt until well combined. Mix milk, egg, oil, and vanilla together in a small bowl then add it into the bowl with the dry ingredients. Lightly stir together until just incorporated. Stir the zest of the lemon and the cottage cheese into the batter.
5
Pour 1/3 cup sized scoops of batter into the skillet, leaving space between each pancake. Cook for 3-4 minutes on the first side, or until bubbly. Flip the pancake and cook for 2-3 minutes more. Remove cooked pancakes to a plate and finish cooking the rest of the batter.
6
To serve, top the pancakes with the strawberry sauce, sweetened yogurt, and graham cracker crumbs.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole Lemon, Zested & Juiced, 4 cups Fresh Strawberries, Washed, Hulled And Halved, 3 Tablespoons Maple Syrup, Divided, 1/2 cups Plain Greek Yogurt (or Sour Cream), and more.

Yes, Strawberry Cheesecake Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Cheesecake Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions