Pancakes stacked with a creamy filling and sweet berry topping make an extra-special breakfast treat!
Strawberry Cheesecake Pancakes
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 8
Ingredients
Filling
- 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
- 1 box (4-serving size) cheesecake instant pudding and pie filling mix
- 1 cup milk
Topping
- 2 cups sliced fresh strawberries
- 1/2 cup strawberry syrup
Pancakes
- 1 cup Fiber One™ Complete pancake mix (from 28.3-oz box)
- 1/2 cup graham cracker crumbs
- 3/4 cup water
Instructions
-
Step1In medium bowl, beat cream cheese with electric mixer on medium speed until creamy; add pudding mix and milk. Beat until thick and creamy, scraping sides of bowl as necessary. Refrigerate until serving time.
-
Step2In small bowl, mix strawberries and syrup; set aside. In large bowl, mix pancake ingredients just until blended.
-
Step3Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle and spread slightly to 4 1/2-inch diameter. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.
-
Step4Place 1 pancake on each of 4 serving plates. Top each with 1/3 cup of the filling and 1/4 cup of the topping. Top with a second pancake and another 1/4 cup topping.
Nutrition
470
Calories
11g
Total Fat
9g
Protein
85g
Total Carbohydrate
56g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 470
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 5g
- 25%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 760mg
- 32%
- Potassium
- 280mg
- 8%
- Total Carbohydrate
- 85g
- 28%
- Dietary Fiber
- 4g
- 18%
- Sugars
- 56g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 40%
- 40%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
5 1/2Tips from the Betty Crocker Kitchens
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