Pancakes.00_16_04_23.Still064-2
1000003069
Pancakes.00_18_08_12.Still075

Strawberry Pancakes

USA

Sweet Cheese Filled Pancakes

SUBMITTED BY

Ashley

Jump to Recipe

Ashley’s grandmother really created something special and worth celebrating when she created this recipe for strawberry pancakes!

Strawberry Pancakes, especially when made from a cherished grandmother’s recipe, bring together classic American comfort and a touch of Old-World charm. This beloved dish features thin, soft pancakes—light enough to roll yet sturdier than a traditional European crepe—filled with a sweet, velvety cheese mixture and topped with a warm homemade strawberry sauce. The combination creates a nostalgic breakfast or brunch that blends rich dairy notes, bright berry flavor, and the irresistible warmth of family tradition.

At the heart of these Strawberry Pancakes is the filling, a blend of cream cheese and cottage cheese gently sweetened with sugar and lifted by vanilla and almond extracts. This creamy center echoes classic blintz-style pastries, giving each bite a delicate balance of tangy, sweet, and aromatic flavors. Rolling the pancakes around this mixture transforms a simple batter into a dish that feels both celebratory and comforting.

The strawberry sauce adds a fresh, vibrant contrast. Slowly simmered strawberries, sugar, lemon juice, and almond extract create a glossy topping that complements the cheese-filled pancakes beautifully. As the berries break down, they release their natural juices, forming a sauce that’s sweet, slightly tart, and wonderfully fragrant.

These Strawberry Pancakes are ideal for holiday breakfasts, weekend brunches, or any occasion where a touch of homemade elegance is welcome. Their blend of classic American pancake techniques with blintz-inspired preparation makes them a standout dish—inviting, flavorful, and steeped in the kind of culinary heritage that keeps recipes passed down for generations.

Strawberry Pancakes

Servings 4
Print Recipe Pin Recipe

Ingredients
  

For the sauce

  • ½ lb strawberries sliced
  • ¼ cup sugar or less, depending on the sweetness of your berries
  • 1 Tbsp lemon juice
  • ¼ tsp almond extract
  • 1 cup water

For the filling

  • 4 oz cream cheese softened
  • 4 oz cottage cheese
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • 3 Tbsp sugar more or less to taste

For the pancakes

  • 1½ cups all-purpose flour
  • 3½ tsp baking powder
  • 1 Tbsp sugar
  • ¼ tsp salt
  • 1½ cups milk
  • 3 Tbsp butter melted
  • 1 large egg
  • extra butter for cooking

Instructions
 

Make the sauce

  • Put all ingredients in a small saucepan and simmer over medium low heat while you prep and cook the other items.

Make the filling

  • Mix the cheeses together. Stir in other ingredients until everything is mixed and there are no clumps of cream cheese.

Make the pancakes

  • Mix the dry and wet ingredients separately, then combine until there are no clumps of dry ingredients.
  • Heat a frying pan with curved edges over medium heat.
  • Cook the pancakes one at a time. The batter should spread out without you having to do anything to encourage it. If the batter is too thick, add more milk to the batter 1-2 TBSP at a time.
  • You don't want the pancakes to be as thin as a European pancake, but you don't want them to be as thick as a US pancake. Fluffy and able to be rolled without breaking; that's the goal.
  • Once cooked, fill with the cheese mixture, roll up like a blintz.
  • Serve topped with sauce.
Course: Breakfast
Region: North America

Watch the Video

SHARE THE LOVE

You May Also Like

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.