Dessert

Strawberry Cream Stuffed Pancake Donut Stacks Recipe

ByElla Hart May 5, 2026May 5, 2026

Introduction

These Strawberry Cream Stuffed Pancake Donut Stacks are a delightful twist on traditional pancakes. Layers of fluffy pancakes are filled with a luscious strawberry cream, making them perfect for a special breakfast or brunch treat.

Two stacked donut halves on a white plate, each donut cut open to reveal a thick layer of white cream filling with fresh red strawberry pieces inside. The donut exterior is golden brown with a soft, fluffy texture, and a clear glossy syrup is drizzled over the top and pooling on the plate beneath. The background shows a white marbled surface with blurred red strawberries and a small white cup of brown syrup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
0.5 tsp salt
2 eggs
1.5 cups milk
2 tbsp butter, melted
1 tsp vanilla extract
1 cup heavy whipping cream
0.5 cup powdered sugar
1 tsp vanilla extract
1 cup strawberries, chopped
4 oz cream cheese, softened

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: In a separate bowl, beat the eggs and then mix in the milk, melted butter, and vanilla extract until combined.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until smooth batter forms, being careful not to overmix.
Step 4: Heat a non-stick pan over medium heat and cook pancakes, about 3-4 minutes per side, until golden brown. Set cooked pancakes aside to cool slightly.
Step 5: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Step 6: Fold the softened cream cheese and chopped strawberries gently into the whipped cream to create the strawberry cream filling.
Step 7: Assemble the stacks by layering pancakes with generous amounts of strawberry cream between each. Finish with a drizzle of glaze or extra strawberries on top before serving.

Tips & Variations

For added flavor, lightly toast the strawberries with a bit of sugar before folding into the cream.
Use frozen strawberries if fresh are out of season—just thaw and drain excess liquid.
Substitute cream cheese with mascarpone for a richer filling.
To make the pancakes more doughnut-like, cut them into rings using a round cutter before stacking.

Storage

Store assembled stacks covered in the refrigerator for up to 1 day to maintain freshness. For best texture, keep the pancakes and strawberry cream separate and assemble just before serving. Reheat pancakes gently in a toaster or microwave before stacking again.

How to Serve

The image shows two stacked round donuts on a white plate, cut in half to reveal their inside. Each donut has three main layers: the golden-brown fried dough outside, a thick white cream layer in the middle, and pieces of fresh red strawberries mixed into the cream. The top donut is placed slightly tilted on the bottom one, and both have shiny syrup dripping down their sides, pooling on the plate. The background includes fresh strawberries and a small white bowl with syrup on a white marbled surface. The scene is bright and clear, highlighting the soft texture of the donuts and the cream’s smoothness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancakes ahead of time?

Yes, pancakes can be made a day ahead and stored in an airtight container in the fridge. Reheat them gently before assembling the stacks for the best taste.

What can I use instead of heavy cream?

If you don’t have heavy cream, you can try using whipping cream or a mix of cream cheese and a little milk to achieve a similar texture for the filling, though it may not whip as firmly.