Fluffy Strawberry Cream Cheese Stuffed Pancakes

Is there anything more comforting than a warm stack of pancakes on a peaceful morning? Now, imagine cutting into one to find a sweet, creamy surprise waiting inside. That’s the simple magic of these Fluffy Strawberry Cream Cheese Stuffed Pancakes. They feel like a special weekend treat, but I’ve made sure the recipe is straightforward enough for even the busiest of weekday mornings. Honestly, this is the recipe I pull out when I want to turn an ordinary day into something a little sweeter, without spending hours in the kitchen. So good.

Top Reasons To Make It

• They’re a guaranteed smile-maker. The hidden filling is a delightful surprise for both kids and adults.
• You can prep the cream cheese filling the night before, making your morning routine so, so smooth.
• It’s a fantastic way to use up those ripe strawberries sitting in your fridge.
• They look impressive but come together with simple ingredients you probably already have on hand.
• This recipe is gently encouraging for beginners, with clear steps for that perfect, fluffy result.

Ingredients

For the Pancakes

• 1 ½ cups all-purpose flour: creates the base structure for fluffy pancakes.
• 2 tablespoons granulated sugar: adds just the right touch of sweetness.
• 2 teaspoons baking powder: the key agent for getting that perfect rise.
• ½ teaspoon baking soda: helps with browning and tenderness.
• ½ teaspoon salt: balances all the flavors.
• 1 ¼ cups buttermilk: for a tangy flavor and incredibly tender texture.
• 1 large egg: binds everything together.
• 3 tablespoons melted butter, cooled: adds rich flavor and helps prevent sticking.
• 1 teaspoon vanilla extract: provides a warm, aromatic background note.

For the Strawberry Cream Cheese Filling

• 4 oz cream cheese, softened: creates the luscious, creamy base.
• ¼ cup powdered sugar: sweetens the filling without grittiness.
• ½ cup finely diced fresh strawberries: gives a bright, fruity burst in every bite.
• 1 tablespoon milk or heavy cream: thins the filling to a perfect, spreadable consistency.

Instructions

1. First, make the filling. In a small bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in the diced strawberries and the milk. Pop it in the fridge to firm up a bit while you make the pancake batter.
2. For the pancakes, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
3. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the flour is just incorporated. A few lumps are perfectly fine—overmixing is the enemy of fluffy pancakes!
5. Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
6. For each pancake, pour about ¼ cup of batter onto the hot skillet. Then, spoon about a tablespoon of the strawberry cream cheese filling right into the center of the pancake pool.
7. Carefully spoon another 1-2 tablespoons of batter over the top of the filling, sealing it in completely.
8. Cook for 2-4 minutes, until you see bubbles forming on the surface and the edges look set. Gently flip and cook for another 2-3 minutes, until the second side is golden brown and the pancake is cooked through.
9. Repeat with the remaining batter and filling. Serve immediately with a dusting of powdered sugar and extra fresh strawberries.

Variations & Substitutions

• Dairy-Free: Use your favorite plant-based cream cheese, milk, and butter alternatives. The results are still wonderfully creamy.
• Gluten-Free: A 1:1 gluten-free flour blend works beautifully in this recipe.
• Berry Swap: Feel free to use blueberries, raspberries, or even a mix of your favorite berries instead of strawberries.
• Lemon Zest: Add a teaspoon of fresh lemon zest to the cream cheese filling for a bright, sunny twist.
• No Buttermilk? No problem! Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 ¼ cups of regular milk. Let it sit for 5 minutes before using.

Serving Ideas & Pairings

These stuffed pancakes are a star all on their own, but they love good company. They’re a gorgeous centerpiece for a special occasion breakfast buffet. I love serving them with a side of crispy smoked turkey bacon or a simple scrambled egg for a balanced meal. A drizzle of pure maple syrup and a few extra fresh berries on the side never hurt, either. For a real morning treat, pair them with a hot cup of coffee or a chilly glass of orange juice.

Make-Ahead & Freezer Tips

To make your morning easier, you can prepare the strawberry cream cheese filling up to two days in advance. Just keep it sealed in an airtight container in the fridge. The dry pancake mix can also be whisked together and stored in a container the night before. In the morning, you just add the wet ingredients and you’re ready to cook. For freezing, let the cooked pancakes cool completely on a wire rack. Then, place them in a single layer on a baking sheet and freeze until solid before transferring to a freezer bag. They’ll keep for up to 2 months.

Storage & Reheating

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. The best way to reheat them and bring back that fresh-off-the-griddle texture is in a toaster or a toaster oven. You can also warm them on a baking sheet in a 350°F oven for about 10 minutes. If reheating from frozen, there’s no need to thaw; just add a couple extra minutes to the toasting or baking time until they’re heated through.

Frequently Asked Questions

• Can I use frozen strawberries? You can, but be sure to thaw and drain them very well first. Pat them dry with a paper towel to remove excess moisture, which can make the filling runny.
• My filling is leaking out. What did I do wrong? This usually happens if the pancake batter layer on top of the filling is too thin. Make sure you use enough batter to fully cover and encase the filling for a perfect seal.
• Are these healthy breakfast recipes? They’re a nourishing treat! Using whole wheat flour, reducing the sugar slightly, and packing them with fresh fruit are all simple ways to add a healthy twist to these easy breakfast ideas.
• Can I make the batter ahead of time? I don’t recommend it. The baking powder starts working right away, and letting the batter sit can lead to denser, less fluffy pancakes. It’s quickest to just mix it right before cooking.

I hope this recipe for Fluffy Strawberry Cream Cheese Stuffed Pancakes brings a little extra joy and a whole lot of flavor to your table. It’s one of my favorite simple breakfast ideas for turning a regular morning into a small celebration.