Print Options

Back to Blueberry Cheesecake Flapjacks >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Blueberry Cheesecake Flapjacks

These flapjacks are so pretty, it’s tempting to just gaze at them. But as good as they are to look at, they’re even better to eat! —Donna Cline, Pensacola, Florida

4 ServingsPrep: 30 min. Cook: 5 min./batch

Ingredients

1 package (3 ounces) cream cheese, softened
3/4 cup whipped topping
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
1-1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed
Additional blueberries, optional

Directions

For topping, in a small bowl, beat cream cheese and whipped topping
until smooth. Chill until serving.
In a large bowl, combine the flour, cracker crumbs, sugar, baking
powder, baking soda and salt. Combine the eggs, buttermilk and
butter; add to dry ingredients just until moistened. Fold in
blueberries.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when
bubbles form on top. Cook until the second side is golden brown.

2 of 2

Blueberry Cheesecake Flapjacks (continued)

Directions (continued)

Spread topping over pancakes. Top with warm syrup; sprinkle with
additional blueberries if desired. Yield: 12 pancakes (3/4 cup
topping).

Editor’s Note: If using frozen blueberries, do not thaw them before adding to the pancake batter. Be sure to thaw any berries used in the optional garnish.

Nutrition Facts: 3 pancakes with 3 tablespoons topping and 1 tablespoon syrup (calculated without additional berries) equals 646 calories, 26 g fat (16 g saturated fat), 162 mg cholesterol, 734 mg sodium, 93 g carbohydrate, 3 g fiber, 12 g protein.