IHOP Cheesecake Pancakes


  • 1 1/2 cups of strawberries
  • 2 Tbsp seedless strawberry jam
  • 1 1/4 cups flour
  • 1 1/4 cups buttermilk
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Whipped cream and powdered sugar
  • 8 oz cream cheese
  • 1/2 cup graham cracker crumbs


Remove the outer edge of each strawberry, then slice lengthwise. Place strawberries in a bowl and set aside.

Cut an 8 ounce block of cream cheese into four long pieces. Lay the pieces on a cookie sheet and cover with foil. Place the cream cheese in a freezer for 8 hours.

Combine 1 1/4 cups of flour, 1 1/4 cups of buttermilk, 1 medium egg, 1/4 cup of vegetable oil, 1/4 cup of sugar, 1 teaspoon baking powder and 1 teaspoon baking soda in a blender. Pulse the mixture until it’s smooth and creamy.

Remove the cream cheese pieces from the freezer and dice them into small, 1-inch cubes.

Pour the pancake batter into a large mixing bowl and stir in 1/ cup of graham cracker crumbs and the cream cheese cubes.

Mix the sliced strawberries, 2 tablespoons of strawberry jam, and the water in a small bowl. For best results, opt for a high-quality strawberry jam.

Spray a large skillet with nonstick cooking spray and place it over medium heat.

Pour 1/4 cup of batter into the skillet for each pancake. When the cakes become bubbly on top, flip them over and cook the other side for about two minutes.

Pour the strawberry sauce mix over the finished pancakes.

Garnish pancakes with whipped cream and powdered sugar for a festive, restaurant-style touch.

Makes 8

Print This Page