Fresh blueberries take this breakfast favorite to a whole new level — These cheesecake pancakes are kid friendly and parent approved.
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.