Blueberry Cheesecake Flapjacks Recipe
Daily Value: 21%
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||106µg||27%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
Fresh blueberries take this breakfast favorite to a whole new level — These cheesecake pancakes are kid friendly and parent approved.
- 1 package (3 ounces) cream cheese, softened
- ¾ cup whipped topping
- 1 cup all-purpose flour
- ½ cup graham cracker crumbs
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs, lightly beaten
- 1 ¼ cups buttermilk
- ¼ cup butter, melted
- 1 cup fresh or frozen blueberries
- ¾ cup maple syrup, warmed
- Additional blueberries, optional
For the topping, in a small bowl, beat the cream cheese and whipped topping until smooth. Chill until ready for serving.
In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda, and salt. Combine the eggs, buttermilk, and butter, and then add to dry ingredients just until moistened. Fold in blueberries.
Pour batter by ¼ 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 and sprinkle with additional blueberries if desired.
Makes 12 pancakes
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.
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Click here to see more Mother's Day Recipes from Taste of Home.Servings: 4