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Blueberry Cheesecake Flapjacks

 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


  • 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


  • 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.

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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.
Nutritional 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.