Strawberry-Banana “Cheesecake” Pancakes

I am so excited to share this recipe with you…why? Because it is decadent, delicious and fun.  Something about it makes me happy…makes me feel like Sunday…and most of all satisfies my forever-nagging sweet tooth.  Add homemade strawberry sauce and a sprinkle of sweet graham cracker crumbles…and OMG.

For years and years I have always used strawberry-banana yogurt in my pancake batter as part of the liquid.  It gives my pancakes this underlying sweetness that you don’t even need to use syrup.  But lately I’ve been wanting something more…something fancier in my pancake repetoire.  So heck, why not cheesecake?  In steps the cottage cheese to complete the task.  And the end result is perfection and decadence, as I mentioned before.

The best part is, if you make this for breakfast, you won’t need lunch and if you make it for dinner, you won’t need dessert.  So you’re already saving calories, so why not indulge a little.

I wonder if the cheesecake factory makes a strawberry-banana pancake cheesecake? They better call me quick to secure the rites….ha-ha.

Strawberry-Banana “Cheesecake” Pancakes
Makes about 8 pancakes (can easily be doubled)

For the batter:
1/2 cup whole milk
1/4 cup sugar
1 egg
2 Tablespoons butter, melted
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoon baking powder
1/2 cup small curd cottage cheese
6 oz Yoplait Fat-Free Strawberry-Banana Yogurt

Strawberry Sauce:
4 cups fresh strawberries, hulled and quartered or halved depending on size
1/4 cup sugar
1/4 cup water
1 teaspoon cornstarch

Graham Cracker Crumbs:
2 Tablespoons butter, melted
1/2 cup graham cracker crumbs (or 5 sheets crushed)
1 Tablespoon sugar

Optional Toppings:
Whipped cream
Sliced Bananas

Start by making the strawberry sauce.  Combine strawberries, sugar, water and cornstarch in a medium saucepan.  Bring to a boil and reduce heat to low.  Simmer for 10 minutes or until strawberries have softened.

For the graham cracker crumbs, combine crumbs, butter and sugar in a medium bowl.  Set aside.

To make the batter, whisk milk, sugar, egg, butter and vanilla together in a large bowl.  In a smaller bowl, combine flour and baking powder and then add to the egg mixture.  Stir just enough to incorporate.  Add cottage cheese and yogurt, again stirring enough just to blend.

Preheat your griddle or frying pan.  I have a flat top griddle on my range. I normally cook my pancakes at
350o F but with this particular pancake, I like to do them a little lower and slower, around 325o-ish.  This pancake has a lot of liquid to incorporate so it needs to cook a little longer.  A lower temperature will keep them from burning but still give you that crispy edge.  Make sure to grease your cooking surface with vegetable oil or cooking spray.

Pour 1/3 cup batter (per pancake) onto your hot cooking surface.  Cook until there are lots of bubbles on top, then flip and cook for another 2-3 minutes.  Keep pancakes warm in a 200o F oven while cooking the rest of the pancakes.

Serve with strawberry sauce, a sprinkle of graham cracker crumbs, whipped cream and sliced bananas.

Hello Dolly…..serve this with a side of bacon.  It’s wicked.

Three Years Ago: Chocolate Mousse

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11 Comments and 2 Replies

  1. Barbie with a T 1

    Looks just as good as a banana split or maybe even better with that cheesecake taste. My husband is a sweet breakfast fan. He will love this one.

  2. OMG. Those look divine.

  3. Dessert for breakfast? Yes please!!! Now that’s a plate of happiness,

  4. this sounds like my ideal weekend breakfast!

  5. Marie 5

    These were so good; received very well by our whole family! They smell so good and do taste like cheesecake, one of my favorite desserts! Thanks for sharing!!!

  6. These pancakes sound absolutely phenomenal! I love the whole idea of making them. I can`t even imagine how good they will taste! You are brilliant!

  7. Tracy 7

    These sound incredible!! Will definitely have to make these for breakfast this weekend…yum!

  8. farida 8

    I love this recipe and love strawberry and banana too. looks so delicious and sweet.
    thanks for share


  9. That’s my kind of breakfast. I will be making these for Mother’s Day brunch! Awesome photos too!

  10. Arline Burden 11

    Sound good

  11. Dorothy Smith 12

    What could I use to replace the cottage cheese, I’m allergic,and also to ricotta & sour cream?I’ve got to make these, so any advice would be greatly appreciated. I wonder if greek yogurt would work? Thank you in advance.


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