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IHOP New York Cheesecake Pancakes

These homemade IHOP New York cheesecake pancakes are a fun twist on classic pancakes. They’re moist and fluffy, stuffed with cheesecake bits and topped with glazed strawberries and whipped cream.

IHOP strawberry cheesecake pancakes

What are IHOP New York cheesecake pancakes?

IHOP’s New York cheesecake pancakes are the classic buttermilk pancakes loaded with New York-style cheesecake bits. They are garnished with strawberry compote and a tuff of sweetened whipped cream.

We love to try unique pancake flavors all the time (like these fluffy condensed milk pancakes or these zesty lemon crud pancakes), which is why I’m so excited to share these homemade strawberry cheesecake pancakes!

The pancakes are ridiculously delicious and the perfect treat to wake up everyone on a comfy Saturday morning. Your family will love them!

And if you want to serve some French toast with your pancakes, try these French toast waffles with Eggo!

strawberry cheesecake pancakes

Why you’ll love New York cheesecake pancakes

  • Amazing taste: My at-home version tastes exactly like IHOP’s! The recipe combines two beloved treats, buttermilk pancakes and cheesecake!
  • Super fluffy: Thanks to buttermilk, all-purpose flour, and baking powder, you get super fluffy and soft pancakes.
  • Easy to meal prep: I love preparing a double batch to freeze some for later. They are great to pop in the microwave when you need a quick breakfast.
cheesecake pancake ingredients

Ingredients

Cheesecake pancakes are the ultimate breakfast indulgence! If you have cheesecake, I bet you’ll find the other ingredients in your kitchen too. See the recipe card at the end of the post for exact measurements!

Pancakes

  • Cheesecake: This is the star ingredient and adds such a wonderful flavor and texture contrast! You can buy a slice of fresh cheesecake at the deli aisle or frozen cheesecake. Either way, you want to cut it into small chunks and need about 2 cups.
  • All-purpose flour gives the pancakes structure. If using measuring cups, be sure to spoon and level the flour so you don’t accidentally add too much and end up with dry pancakes.
  • Baking powder fluffs up those pancakes. You want to use fresh baking powder so the pancakes rise properly.
  • Sugar: These cheesecake pancakes only need a touch of sweetness, and good ol’ granulated sugar works best here.
  • Buttermilk provides the tangy flavor and fluffy texture IHOP pancakes are famous for.
  • Egg: A large egg binds the pancake batter together.
  • Butter moistens the batter and is used to grease the pan. I like salted butter, but you can also use unsalted butter and add a pinch of salt.

Topping

  • Fresh strawberries are a classic cheesecake topping and add a lovely fruity note.
  • Seedless strawberry jam amplifies the strawberry flavor and turns those fresh fruits into glazed strawberries real quick.
  • Heavy cream (optional): You can whip up the cream yourself or grab a can of whipped topping – up to you!
cheesecake pancakes

How to make IHOP New York cheesecake pancakes

Get ready to be amazed how easy it is to make IHOP cheesecake pancakes at home! Here are the simple steps for how to make cheesecake pancakes:

step 1 make strawberry sauce

#1: Make strawberry sauce

  • Place the sliced strawberries and jam into a medium mixing bowl. Stir until combined and coated, then set aside.
step 2 mix pancake batter

#2: Mix batter

  • Combine wet ingredients. Pour the buttermilk, egg, and melted butter into the mixing bowl and whisk together until smooth.
  • Add dry ingredients. Add the all-purpose flour, sugar, and baking powder and mix until just combined.
  • Fold in cheesecake. Gently stir the cheesecake pieces into the batter, keeping them whole.
step 3 cook pancakes

#3: Cook pancakes

  • Heat pan. Add a dab of butter to a non-stick pan, skillet, or griddle and heat over medium heat until melted.
  • Bake pancakes. Scoop 1/3 cup of pancake batter into the pan. Let the pancake cook for 2 to 3 minutes on each side. Flip the pancake once bubbles appear in the center of the pancake. Repeat with the remaining batter.
  • Keep warm (optional). Place cooked pancakes on a lined baking sheet and keep warm in a 200°F / 100°C / gas mark 1/4 oven.
step 4 garnish and serve

#4: Garnish + serve

  • Serve the pancakes warm, garnished with strawberry sauce. If desired, top with whipped cream or butter, or dust with powdered sugar.
New York Cheesecake pancakes

Cooking tips

Who can resist a stack of New York cheesecake pancakes? Equipped with these helpful tips and tricks, this IHOP copycat pancake recipe will turn out perfect!

  • Make your own buttermilk: If you don’t have buttermilk, mix 1 cup + 3 tablespoons milk with 1 tablespoon white vinegar. Let sit for about 5 minutes until the mixture has thickened a little.
  • Melt the butter: I like to melt the butter in the same pan I cook the pancakes in. That way, you can melt the butter and grease the pan all in one step and save some dishes.
  • Go easy on the whisking: It’s easy to overmix pancake batter, which means the texture won’t be as fluffy and light as it should be. When combining the dry and wet ingredients, just stir until you no longer see streaks of flour. A few lumps are perfectly fine.
  • Medium heat: Patience is key when cooking pancakes. Be sure to fry your cheesecake pancakes over medium heat so the outside doesn’t cook too fast and burn.
  • Flip pancakes like a pro: The pancakes are ready to flip when small bubbles start to appear on the outer edges of the pancake and the bottom side starts to set. I love using this pancake flipper because it’s non-stick and so thin it slides easily under the pancakes.
IHOP cheesecake pancakes

Storage & reheating instructions

Store IHOP New York cheesecake pancakes

Let leftover IHOP cheesecake pancakes cool completely. Then store them in an airtight container in the refrigerator. They will last for up to 3 days.

Reheat strawberry cheesecake pancakes

Place a single pancake on a microwave-safe plate and heat at medium to medium-high power for 30 to 45 seconds.

Freeze cheesecake pancakes

  • Freeze: First, allow the IHOP strawberry cheesecake pancakes to cool completely. Then wrap each pancake in plastic wrap, place in a larger freezer bag, and freeze for up to 3 months.
  • Thaw: When you’re ready to eat, pop a frozen pancake into the microwave and heat in 30-second bursts until warm.
  • Tip: Freeze the pancakes without the strawberries. I recommend adding fresh strawberries because the berries’ texture changes quite a lot when they are frozen and thawed.
New York cheesecake pancakes recipe
IHOP New York cheesecake pancakes

New York Cheesecake Pancake Recipe

Yield: 10 pancakes (5 servings)
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes

These homemade IHOP New York cheesecake pancakes are a fun twist on classic pancakes. They're moist and fluffy, stuffed with cheesecake bits and topped with glazed strawberries and whipped cream.

Ingredients

Pancakes

  • 1 1/4 cup / 300 ml / 10 fl oz buttermilk
  • 1 large egg
  • 1/4 cup / 1/2 stick / 60 g / 2 oz melted salted butter, cooled + more for greasing the pan (or unsalted butter + a pinch of salt)
  • 3 tbsp white granulated sugar
  • 1 1/4 cups / 160 g / 5.6 oz all-purpose flour
  • 2 tsp baking powder
  • 2 cups / 240 g / 8 oz chopped cheesecake, fresh or frozen

Topping

  • 1 1/2 cups / 240 g / 8 oz fresh strawberries, hulled and halved
  • 3 tablespoons seedless strawberry jam

Instructions

  1. Make strawberry sauce. Place the sliced strawberries and jam into a medium mixing bowl. Stir until combined and coated, then set aside.
  2. Combine wet ingredients. Pour the buttermilk, egg, and melted butter into the mixing bowl and whisk together until smooth.
  3. Add dry ingredients. Add the all-purpose flour, sugar, and baking powder and mix until just combined.
  4. Fold in cheesecake. Gently stir the cheesecake pieces into the batter, keeping them whole.
  5. Heat pan. Add a dab of butter to a non-stick pan, skillet, or griddle and heat over medium heat until melted.
  6. Bake pancakes. Scoop 1/3 cup of pancake batter into the pan. Let the pancake cook for 2 to 3 minutes on each side. Flip the pancake once bubbles appear in the center of the pancake. Repeat with the remaining batter.
  7. Keep warm (optional). Place cooked pancakes on a lined baking sheet and keep warm in a 200°F / 100°C / gas mark 1/4 oven.
  8. Garnish + serve. Serve the pancakes warm, garnished with strawberry sauce. If desired, top with whipped cream or butter, or dust with powdered sugar.
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 411Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 89mgSodium: 598mgCarbohydrates: 47gFiber: 1gSugar: 20gProtein: 9g

More delicious pancake recipes

Who doesn’t like to start off their day with a delicious stack of hot pancakes? Try some of our other recipes and let me know which one is your favorite!

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