IHOP Pancake Tacos: Strawberry Cheesecake
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IHOP’s new pancake tacos are everywhere! My favorite was the fresh strawberry cheesecake pancake taco!
These copycat IHOP Strawberry Cheesecake Pancake Tacos are silver dollar pancakes filled with creamy cheesecake mousse and topped with fresh sliced strawberries and chocolate chips. Light, creamy and delicious – a pancake lover’s dream!
What You Will ❤️ About Pancake Tacos
- Favorite Foods! I mean you’re combining PANCAKES AND TACOS!!!! What’s not to love about these handheld pancake creations?!?!
- Cheesecake Filling! The cheesecake filling is so good! It’s creamy and sweet but not too much! It’s definitely a nice balance!
- Handheld Breakfast – What’s more fun than a breakfast you can pick up and eat with one hand!?! These little handheld pancake tacos are perfect and no forks are needed!
Ingredients for Strawberry Cheesecake Pancake Tacos
I decided to go ALL OUT and make pancakes from scratch! Then I made a version of the cheesecake filling from my Cherries in the Snow. Here’s what you’ll need:
- Pancakes:
- 1 1/4 cups all purpose flour
- 1 large egg
- 1 1/2 cups buttermilk
- 3 tbsp granulated sugar
- 1 1/2 tsp baking soda
- 1/4 cup vegetable oil
- 1/2 tsp salt
- Mousse:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 1/2 tsp vanilla
- 4 oz Whipped topping
- Toppings:
- 1 lb strawberries, sliced
- 1/4 cup chocolate chips
IHOP Pancake Taco Varieties
IHOP’s new menu items are the pancake tacos and there are four varieties – only available for a limited time. I had to immediately go and try them all 4 kinds of ihop’s pancake taco lineup!!!
There are 2 sweet and 2 savory varieties of the little folded silver dollar pancake. The strawberry cheesecake ones were my favorite and the Breakfast ones were my second favorite.
- Caramel Banana Pancake Tacos – creamy cheesecake mousse drizzled with vanilla sauce & dulce de leche caramel sauce and topped with bananas and chocolate chips. (You can easily make these with the same cheesecake filling in this recipe.)
- Breakfast Pancake Tacos – This is a pretty traditional type of breakfast taco but on their signature pancakes! Scrambled eggs, hickory-smoked bacon, jack & cheddar cheese and a white cheese sauce. Add a little salsa for zing!
- Country Chicken & Gravy Pancake Tacos – Crispy chicken, shredded hash browns, jack & cheddar cheese blend and white country gravy – then topped with pickles for a salty crunch. (The chicken taco would be a lot better with a spiced-up sausage gravy like mine!
Now – if you’re still missing the syrup – there’s always some on the table and you can dip it in there!
This recipe was made using the Vitamix A3500.
How to make Strawberry Cheesecake Pancake Tacos
There’s a lot going on with these pancakes – but there are some tricks and tools to make it easier along the way. Here’s how you make them:
- CHEESECAKE FILLING: In large bowl, beat softened cream cheese, powdered sugar and vanilla until fluffy. Fold in whipped topping. Place into 2 sandwich-size zipper bags, squeeze out most of air, zip and set aside.
- TOPPING: Slice strawberries into quarters and set aside until ready to serve.
- PANCAKES: In a blender, combine all pancake ingredients until smooth.
- Preheat griddle over medium high heat. When hot, spray griddle with non-stick spray
- Spoon 1/3 cup of batter on hot griddle, forming 5 inch circles. Should be able to fit 3 pancakes on a griddle at a time. (They’re def bigger than silver dollar pancakes but smaller than their traditionally big pancakes!)
- When edges start to form and bubbles spread across batter after 2-3 min, flip pancakes. (see photo above) They should be golden brown. Cook on other side for 2 minutes until golden brown.
- Remove from griddle and set aside. Do not stack. Lay pancakes in a single layer on a baking sheet or cutting board with parchment sheet on top for remaining layers.
- SERVING: Lay pancakes into taco shell holder.
- Snip off corner of of sandwich bag and fill pancake shells with 2-3 tbsp cheesecake mousse. Each sandwich-sized bag will fill approx 6 pancakes.
- Top with strawberries and chocolate chips and serve!
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Tips, Tricks & FAQs
I would highly recommend just making as many as you’re going to eat. Keep the components separate and you can “remake” with the leftovers. Heat the pancakes in a non-stick skillet for 2-3 minutes and fill with filling & toppings.
Sure! If you have extra filling, place in an air tight container. If you want to use it for something similar – leave it set on the counter for a little bit until it’s room temperature. Or dip graham crackers in it for a sweet snack!
Of course! But I will say – these were pretty fluffy and just as tasty as the best-selling pancakes from IHOP!
No – you could mix by hand or use a hand blender but I felt like my Vitamix would work great – and it did. (That thing is amazing!)
You could also use a pastry bag but this is the easiest pastry bag hack I’ve found.
Sure! Blueberries would be delicious – or even cheat and spoon on a little pie filling!
They serve 3 per person and I think you could figure 2-3 per person. Probably just two if you’re serving bacon or sausage with them!
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What to serve with Pancake Tacos
More Breakfast & Brunch Recipes
IHOP Strawberry Cheesecake Pancake Tacos
Ingredients
Pancakes
- 1 1/4 cups all purpose flour
- 1 large egg
- 1 1/2 cups buttermilk
- 3 tbsp granulated sugar
- 1 1/2 tsp baking soda
- 1/4 cup vegetable oil
- 1/2 tsp salt
Cheesecake Mousse
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 4 oz whipped topping
Toppings:
- 1 lb strawberries quartered
- 1/4 cup chocolate chips
Instructions
- CHEESECAKE FILLING: In large bowl, beat softened cream cheese, powdered sugar and vanilla until fluffy. Fold in whipped topping. Place into 2 sandwich-size zipper bags, squeeze out most of air, zip and set aside.8 oz cream cheese, 1/2 cup powdered sugar, 1 1/2 tsp vanilla extract, 4 oz whipped topping
- TOPPING: Slice strawberries into quarters and set aside until ready to serve.1 lb strawberries
- PANCAKES: In a blender, combine all pancake ingredients until smooth.1 1/4 cups all purpose flour, 1 large egg, 1 1/2 cups buttermilk, 3 tbsp granulated sugar, 1 1/2 tsp baking soda, 1/4 cup vegetable oil, 1/2 tsp salt
- Preheat griddle over medium high heat. When hot, spray griddle with non-stick spray
- Spoon 1/3 cup of batter on hot griddle, forming 5 inch circles. Should be able to fit 3 pancakes on a griddle at a time.
- When edges start to form and bubbles spread across batter after 2-3 min, flip pancakes. (see photo above) They should be golden brown. Cook on other side for 2 minutes until golden brown.
- Remove from griddle and set aside. Do not stack. Lay pancakes in a single layer on a baking sheet or cutting board with parchment sheet on top for remaining layers.
- SERVING: Lay pancakes into taco shell holder.
- Snip off corner of of sandwich bag and fill pancake shells with 2-3 tbsp cheesecake mousse. Each sandwich-sized bag will fill approx 6 pancakes.
- Top with strawberries and chocolate chips and serve!1/4 cup chocolate chips
