Blueberry Cheesecake Flapjacks Recipe

This recipes is a creative cross between breakfast and dessert that will have your whole family craving Sunday brunch.

from Reader's Digest
Blueberry Cheesecake Flapjacks RecipeTaste of Home

Quick look

  • prep 30min    cook 5min
  • serves 4

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

    How to make it  35 minutes

  • 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).

Healthy Cooking Tip

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 Information(per serving)

  • Calories: 646
  • Fat: 2g
  • Saturated Fat: 1g
  • Cholesterol: 162mg
  • Sodium: 734mg
  • Carbs: 93g
  • Protein: 12g
  • Fiber: 3g

Serving size: 3 pancakes with 3 tablespoons topping and 1 tablespoon syrup (calculated without additional berries)