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–+ servings

Ihop Cheesecake Pancakes Recipe

These fluffy treats with creamy cheesecake bits and a sweet strawberry sauce are sure to bring joy to your kitchen.
You’ll need basic ingredients, like flour, buttermilk, and eggs, and you’ll love how easy they are to put together with just a blender and a skillet.
My secret tip: make sure your skillet is nice and hot before pouring in the batter for those golden edges and a perfect flip.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Servings 4 people
Ingredients
  
  • 1 ½ cups Flour
  • 1 ¼ cups Buttermilk
  • 1 Egg
  • 1 tbsp Vegetable Oil
  • 3 tbsp Granulated Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 pinch Salt
  • 1 cup Cheesecake Pieces
  • Cooking Spray
  • Butter for cooking
  • 1 ½ cups Strawberries sliced
  • 3 tbsp Strawberry Jam
  • 2 tbsp Warm Water
Instructions
 
  • Mix the strawberries, strawberry jam, and warm water in a bowl, then set it aside.
  • In a blender, combine the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda, and salt until the mixture is smooth.
  • Transfer the batter to a large bowl.
  • Gently fold in the cheesecake pieces, making sure they remain whole.
  • Preheat your oven to 200°F to keep cooked pancakes warm.
  • Use cooking spray to lightly coat a nonstick skillet or griddle.
  • Add a dab of butter to the skillet, and heat over medium until it’s melted.
  • Scoop about 1/3 cup of batter onto the skillet for each pancake.
  • Cook each pancake for 2 to 3 minutes on each side or until bubbles form and pop in the center.
  • Transfer the cooked pancakes to the oven to keep them warm.
  • Repeat the process with the remaining batter.
  • Serve the pancakes with the strawberry mixture.
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