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Strawberry Cheesecake Pancakes on a white plate with strawberries on top

Strawberry Cheesecake Pancakes

Servings 15 pancakes, depending on size
Author Dorothy Kern


  • 1 1/2 cups flour
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 1/4 cups nonfat milk
  • 1/4 teaspoon vanilla extract
  • 1/3 cup graham cracker crumbs
  • PHILADELPHIA Strawberry or Blueberry Cream Cheese Spread


  • Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Set aside.
  • Add the oil, eggs, milk, and vanilla to a large measuring cup or medium bowl and whisk. Pour wet ingredients into the dry and whisk until smooth.
  • Preheat electric griddle to 350°F or heat a skillet over medium heat. Spray with nonstick cooking spray or grease with butter.
  • Ladle pancake batter onto prepared griddle as desired. Immediately sprinkle the top of the pancake with 1/2 teaspoon of graham cracker crumbs. Let cook until the bottom starts to turn golden and the top starts to bubble. Flip carefully and cook until done. (Some of the graham cracker crumbs will spill when you flip. Dampen a large paper towel and carefully clean off your griddle in between batches so the crumbs don’t burn.)
  • Serve pancakes with PHILADELPHIA Strawberry Cream Cheese Spread. Roll the pancakes to go for a quick breakfast or top with maple syrup for a sweet breakfast treat. Tip: substitute the Blueberry flavor for a new twist!