Description
Chocolate Strawberry Cheesecake Pancake Tacos combine rich cocoa pancakes, fluffy no-bake cheesecake filling, and fresh macerated strawberries in a fun taco shape. Perfect for brunch or dessert, this easy 35-minute recipe delivers indulgent flavor with simple pantry ingredients.
Ingredients
Chocolate Pancakes
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1 cup all-purpose flour
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2 tablespoons cocoa powder
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2 tablespoons granulated sugar
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1 teaspoon baking powder
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¼ teaspoon salt
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1 cup milk
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1 large egg
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1 tablespoon melted butter
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½ teaspoon vanilla extract
Cheesecake Filling
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8 oz cream cheese, softened
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⅓ cup powdered sugar
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½ teaspoon vanilla extract
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½ cup heavy whipping cream
Strawberry Topping
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1 cup fresh strawberries, diced
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1 tablespoon sugar
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1 teaspoon lemon juice
Optional Garnish
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Melted chocolate drizzle
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Extra sliced strawberries
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Powdered sugar for dusting
Instructions
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Whisk flour, cocoa powder, sugar, baking powder, and salt.
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In another bowl, mix milk, egg, melted butter, and vanilla.
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Gradually combine wet and dry ingredients until smooth.
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Heat skillet over medium and lightly grease.
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Pour ¼ cup batter and cook thin pancakes 1–2 minutes per side.
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Whip heavy cream to soft peaks and fold into cream cheese mixture.
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Combine strawberries, sugar, and lemon juice; let macerate 5–10 minutes.
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Fold pancakes gently into taco shape.
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Fill with cheesecake cream, top with strawberries, drizzle chocolate, and dust with powdered sugar.
Notes
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Do not overmix pancake batter to keep texture light.
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Cook pancakes thin for easy folding.
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Fill just before serving for best texture.
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Store components separately if preparing ahead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake taco
- Calories: 390 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg