Blueberry Cheesecake Flapjacks Recipe

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

[quicklook-recipe prep_time=”30min” cook_time=”5min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 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


[step-list-wrapper title=”How to make it” time=”35 minutes”]

[step-item number=”1″ image_url=”” title=”” ]For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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).[/step-item][/step-list-wrapper]

[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.[/cooking_tip]

[nutrition-info calories=”646″ calories_fat=”” fat=”2g” sat_fat=”1g” choles=”162mg” sodium=”734mg” carbs=”93g” sugars=”” protein=”12g” fiber=”3g”]

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


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Originally Published in Reader's Digest