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This image shows a stack of fresh baked pancakes garnished with strawberries and whipped cream, ready to be served.

Cracker Barrel Cheesecake Pancakes

Cracker Barrel Cheesecake Pancakes are a decadent breakfast treat featuring fluffy buttermilk pancakes filled with rich cheesecake pieces and topped with sweet cream and fresh fruit, creating a delicious blend of creamy and fruity flavors perfect for indulgent mornings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 390 kcal

Equipment

  • Mixing bowls
  • Bosch Mixer
  • Hand Blender

Ingredients
  

Filling

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp pure vanilla extract
  • 8 oz cream cheese softened

Toppings

  • Real Whipped Cream
  • Fresh chopped strawberries

Pancakes

  • ¼ cup sugar
  • ¼ whole milk 
  • ¼ butter melted
  • 1 ½ cups buttermilk
  • 2 eggs
  • 2 tsp baking powder
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda

Instructions
 

Cheesecake Filling

  • In a large bowl or stand mixer, beat the whipped cream on high speed until stiff peaks form (about one minute).
    This image shows a large mixing bowl with buttermilk, milk, eggs, and melted butter being whisked together until smooth.
  • In a separate bowl, blend the cream cheese, sugar, and vanilla until smooth and creamy.
    This image shows another bowl with flour, sugar, baking powder, baking soda, and salt being whisked to combine the dry ingredients.
  • Gently fold the whipped cream into the cream cheese mixture, stirring until fully combined and creamy.
  • Keep chilled until you're ready to assemble the pancakes.

Strawberry Syrup

  • In a medium saucepan, combine the strawberries, sugar, lemon juice, and vanilla.
  • Bring the mixture to a boil, then reduce to a gentle simmer.
  • Let it cook for about 15 minutes, stirring occasionally, until the strawberries soften and the syrup thickens, reducing by about ⅓ to ½.
  • The syrup will continue to thicken as it cools.
  • If needed, whisk in a bit of water to reach your preferred consistency.

Pancakes

  • In a large mixing bowl, whisk together the buttermilk, milk, eggs, and melted butter.
  • Mix on high speed with a hand mixer for about one minute until combined.
  • In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth.
  • The batter will be thick, but that's okay. If it's too thick to spread, add a little milk until you get the desired consistency.
  • Pour the batter onto a hot griddle (set to 350°F), flipping once bubbles form on the edges.
    This image shows pancake batter being poured onto a hot griddle set to 350°F, with bubbles forming on the edges, signaling it's ready to flip.
  • Aim for pancakes about 5 inches wide, but any size will taste great!

Assemble the Pancakes

  • For a presentation like Cracker Barrel’s, place two warm pancakes on a plate.
  • Spoon about ½ cup of cheesecake filling onto one-half of each pancake and fold them over like a taco.
  • Top with strawberry syrup, fresh strawberries, and whipped cream.
    This image shows freshly baked pancakes topped with strawberry syrup, fresh strawberries, and whipped cream.
  • Alternatively, create a layered stack: pancake, cheesecake filling, strawberry syrup, and repeat, finishing with fresh strawberries and whipped cream on top.

Notes

  • Make sure to chill the cheesecake filling to allow the flavors to meld before assembly.
  • Use ripe, fresh strawberries for the best flavor in the syrup and as toppings.