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Blueberry Cheesecake Flapjacks Recipe
Blueberry Cheesecake Flapjacks Recipe photo by Taste of Home

Blueberry Cheesecake Flapjacks Recipe

Publisher Photo
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

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TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
MAKES: 4 servings

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 Eggland's Best 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

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.

Directions

  1. For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.
  2. 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.
  3. 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. 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.
Originally published as Blueberry Cheesecake Flapjacks in Taste of Home April/May 2009, p45

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.

Reviews for Blueberry Cheesecake Flapjacks

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (0)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 22, 2014

These were just ok. In my opinion, it was a lot more work that they were worth. The graham cracker crumbs added no additional flavor, and I wasn't that impressed with the cheesecake topping although my housemates both loved it.

MY REVIEW
Reviewed May. 13, 2013

Wonderful! Made these for Mother's day for my mom, sister, and sister-in-law and they loved them!

MY REVIEW
Reviewed Feb. 1, 2013

These pancakes to my family were just OK. My 4 year old son did not like them at all. My husband & I just were not that impressed. The batter is not very sweet, but I understand that because you have the blueberries, topping & syrup. It is just the the whipped/cream cheese topping wasn't that great. It sounds like it would be, but all together everything was just average. I would not make these again.

MY REVIEW
Reviewed Jan. 17, 2013

There are not too many recipes I make twice, and this one will miss the cut. Good but too dense. The graham cracker makes it taste like whole wheat, might as well make whole wheat. I tried to make it look like the picture except for a serving size is three pancakes, which is what should be in the picture, and if you like hot pancakes (as most people do) the whipped cream cheese melts and the pancakes slide to the side. It isn't going to looks like that. But, the family ate them all gone.

MY REVIEW
Reviewed Sep. 3, 2012

We just love this pancakes that I have to make this overand over again. My husband's favorite. Although when I make it, I don't put any berries at all and we just use pure maple syrup instead of cream cheese topping with it. I even tried it with vanilla wafer crumb and was still delicious. This has been my pancake recipe in the last year.

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