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These Copycat IHOP Strawberry Cheesecake Pancakes are soft, fluffy buttermilk pancakes stuffed with little pockets of sweetened cream cheese, then topped with a warm homemade strawberry sauce, whipped cream, and graham cracker crumbs. They come together in about 30 minutes and taste just like the diner version, only better. This is the stack you make when you want breakfast to feel like a celebration, whether that’s a birthday, a holiday morning, or just a slow Saturday with the kids gathered around the griddle.
What Makes These Pancakes Taste Like Real Cheesecake
Most copycat versions layer cheesecake bits between the pancakes like frosting. I decided to try something different. I froze small bites of sweetened cream cheese and folded them straight into the batter. As the pancakes cook, those frozen bites soften into warm, creamy pockets scattered through every pancake, instead of sitting on top as a separate layer.
Freezing the cheesecake bites first is what makes all the difference. Unfrozen, the cream cheese mixture melts too fast and disappears into the batter. Frozen solid, it holds its shape just long enough to cook into distinct pockets you can actually see and taste. The buttermilk and full-fat sour cream in the batter do the rest of the work, giving the pancakes a tender crumb and a slight tang that keeps the whole stack from tasting too sweet. Add the bright, lemon-balanced strawberry sauce and a sprinkle of graham cracker crumbs, and you get that unmistakable strawberry cheesecake flavor in pancake form.
Tips for Beginners
- Freeze the cheesecake bites completely before folding them in. This is the one step you shouldn’t rush. Soft or partially frozen bites will melt into the batter instead of staying as distinct pockets, and you’ll end up with a slightly sweet pancake instead of true cheesecake pockets.
- Let the batter rest for 10 minutes before cooking. This gives the baking powder and baking soda time to activate and the flour time to hydrate, which makes for a noticeably fluffier pancake. Skip this step if you’re short on time, but know the texture will be a little denser.
- Cook over medium-low heat, not medium-high. Because these pancakes are thicker and have cheesecake bites tucked inside, medium-high heat browns the outside before the center, and the cheesecake bites are fully warmed through. Medium-low gives everything time to cook evenly.
IHOP Strawberry Cheesecake Pancakes
Ingredients
For the Batter
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1½ cups buttermilk
- ½ cup sour cream full fat
- ¼ cup salted butter melted
- 1 tsp vanilla extract
For the Cheesecake Bits
- 8 oz. cream cheese
- ¼ cup powdered sugar
- 1 tsp vanilla
- 2 tbsp heavy cream
Strawberry Topping
- 1 lb. strawberries sliced
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Prepare the cheesecake bits: Beat cream cheese, powdered sugar, vanilla, and heavy cream until smooth.1 tsp vanilla extract, 8 oz. cream cheese, ¼ cup powdered sugar, 2 tbsp heavy cream
- Pipe or spoon pea-sized dollops onto a parchment-lined plate and freeze until firm.
- Prepare the strawberry sauce: In a saucepan, combine strawberries, sugar, and lemon juice.1 lb. strawberries, ⅓ cup granulated sugar, 1 tbsp lemon juice
- Simmer 8–10 minutes until the berries soften and become saucy.
- Stir together cornstarch and water, then add to the strawberries and cook until thickened. Set aside.1 tbsp cornstarch, 1 tbsp water
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, ½ tsp baking soda, ½ tsp salt
- In a separate bowl, whisk together eggs, buttermilk, sour cream, melted butter, and vanilla.2 eggs, 1½ cups buttermilk, ½ cup sour cream, ¼ cup salted butter, 1 tsp vanilla
- Add wet ingredients to dry ingredients and stir just until combined.
- Fold in the frozen cheesecake bits we made earlier.
- Heat a lightly buttered griddle or skillet over medium-low heat.
- Pour about 1⁄2 cup batter onto the griddle for each pancake.
- Cook until bubbles form on top and the edges look set.
- Flip and cook until golden brown and cooked through.
- Stack pancakes and spoon warm strawberry topping over the top. Finish with whipped cream and graham cracker crumbs before serving.
Becky’s Tips
- Freeze the cheesecake bites for at least an hour — if they’re not completely solid, they’ll melt into the batter instead of staying as distinct pockets.
- Letting the batter rest for 10 minutes gives you a noticeably fluffier pancake; skip it in a pinch, but the texture will be a bit denser.
- Stop stirring as soon as the flour disappears. A few lumps are fine, but overmixing makes the pancakes tough.
- Cook over medium-low, not medium-high, so the center and cheesecake bites cook through before the outside over-browns.
- No buttermilk? Stir 1 tablespoon of lemon juice or vinegar into 1½ cups of milk and let it sit 5 minutes — it works as a close substitute.
- Use full-fat, block-style cream cheese and full-fat sour cream for the richest flavor and texture; reduced-fat versions work but taste thinner.
- Drain frozen strawberries before using them, or the sauce will turn out watery.
- Add the whipped cream and graham cracker crumbs right before serving so they don’t turn soggy.
- This is a rich, dessert-like breakfast — between the cheesecake bites, sauce, and whipped cream, it runs higher in sugar than a typical stack, so plan portions accordingly.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make IHOP Strawberry Cheesecake Pancakes Step by Step
Gather all the ingredients together.
Make the cheesecake bites: Beat 8 oz. cream cheese, ¼ cup powdered sugar, 1 tsp vanilla, and 2 tbsp heavy cream together until completely smooth and no lumps remain.
Pipe the bites: Pipe or spoon pea-sized dollops onto a parchment-lined plate. Freeze for at least an hour, until firm to the touch.
Make the strawberry sauce: Combine 1 lb. sliced strawberries, ⅓ cup sugar, and 1 tbsp lemon juice in a saucepan over medium heat. Simmer for 8-10 minutes, stirring occasionally, until the berries soften and release their juices and the mixture looks glossy and saucy. Stir together 1 tbsp cornstarch and 1 tbsp water in a small bowl until smooth, then add it to the strawberries. Cook for another 1-2 minutes, stirring, until the sauce thickens enough to coat the back of a spoon. Set aside.
Mix the dry ingredients: In a large bowl, whisk together 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, ½ tsp baking soda, and ½ tsp salt.
Mix the wet ingredients: In a separate bowl, whisk together 2 eggs, 1½ cups buttermilk, ½ cup sour cream, ¼ cup melted butter, and 1 tsp vanilla until smooth.
Combine: Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should look thick and slightly lumpy, not smooth. Overmixing here is what makes pancakes tough, so stop as soon as you don’t see dry flour.
Fold in the cheesecake bites: Gently fold the frozen cheesecake bites into the batter, distributing them evenly without stirring too much.
Cook the pancakes: Heat a lightly buttered griddle or skillet over medium-low heat. Pour about ½ cup of batter onto the griddle for each pancake. Cook until bubbles form across the top and the edges look set and slightly dry, about 3-4 minutes. Flip carefully and cook for another 2-3 minutes, until golden brown and cooked through in the center.
Stack and top: Stack the pancakes high and spoon the warm strawberry sauce generously over the top. Finish with a swirl of whipped cream and a sprinkle of graham cracker crumbs before serving.
How to Store and Reheat
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Keep the strawberry topping in a separate container for up to 5 days.
Freezer
The cheesecake bites can be frozen up to 1 week ahead, stored in an airtight container or freezer bag. Cooked pancakes can also be frozen in a single layer, then transferred to a freezer bag for up to 1 month.
Reheating
Warm pancakes in a 300°F oven for 5-10 minutes, or microwave individual portions until heated through. Reheat the strawberry topping gently on the stovetop over low heat or in short bursts in the microwave, stirring in between.
Make Ahead
Prepare the cheesecake bites and strawberry topping up to 3 days in advance, and mix the dry ingredients ahead of time.
Serving Suggestions
I love serving these with crispy bacon or breakfast sausage on the side. The salty, savory bite is the perfect contrast to the sweet strawberry topping. Candied bacon is a favorite pairing here since its sticky maple-brown sugar glaze echoes the strawberry sauce instead of competing with it. If you’d rather go the casserole route so the whole spread bakes hands-off while you focus on the griddle, tater tot breakfast casserole is loaded with spicy sausage and is an easy make-ahead option that feeds a crowd.
A hot cup of coffee rounds out the plate nicely, and French vanilla iced coffee is an especially good match since the homemade vanilla syrup mirrors the cheesecake flavor in the pancakes themselves. For special-occasion brunches, I’ll set up a full pancake bar with extra sliced strawberries, whipped cream, graham cracker crumbs, warm maple syrup, and mini chocolate chips so everyone can customize their stack, plus a batch of sherbet mimosas for the adults since the fruity, bubbly drink fits right in with the strawberry theme. For a restaurant-style presentation, stack the pancakes tall, spoon the strawberry sauce right down the center so it drips over the sides, then finish with whipped cream and a few whole strawberry slices on top.
