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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
  • Total Time
    Prep: 30 min. Cook: 5 min./batch
  • Makes
    12 pancakes (3/4 cup topping)

Ingredients

  • 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 large 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. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.
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
1 each: 646 calories, 26g fat (16g saturated fat), 162mg cholesterol, 734mg sodium, 93g carbohydrate (55g sugars, 3g fiber), 12g protein.

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