Blueberry Cheesecake Flapjacks Recipe

Blueberry Cheesecake Flapjacks Recipe
Staff Writer
Blueberry Flapjacks

Taste of Home

Blueberry Flapjacks

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. 

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.