Blueberry Bliss Cheesecake Pancakes 🫐🥞

Blueberry Cheesecake Flapjacks Recipe

Overview:

Blueberry Cheesecake Flapjacks are a delightful twist on traditional pancakes, combining the creamy richness of cheesecake with the fruity sweetness of blueberries. These pancakes are perfect for breakfast or brunch, and they’re sure to impress your family and friends. With a prep time of just 15 minutes and a total cook time of 20 minutes, you can whip up a batch of these delicious flapjacks in no time!

Ingredients:

• 1 package cream cheese
• 4 cups fresh blueberries
• 1/2 cup frozen blueberries
• 1 cup maple syrup
• 1 cup whipped topping
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons graham cracker crumbs
• 1 cup buttermilk
• 1 1/4 cups sugar
• 1 tablespoon baking powder
• 1/4 cup margarine or butter
• 1/2 teaspoon baking soda

Instructions:

1. Prepare Filling Between Pancakes:

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   • In a medium bowl, beat cream cheese with an electric mixer on medium speed for 30 seconds until smooth.
   • Beat in whipped topping just until smooth.
   • Cover and chill until serving time.

2. Make Blueberry Syrup:

   • In a small saucepan, combine maple syrup and frozen blueberries.
   • Heat just to boiling, then remove from heat.

3. Prepare Pancake Batter:

   • In a large mixing bowl, stir together flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt. Set aside.
   • In another bowl, combine eggs, buttermilk, and melted margarine or butter.
   • Add the egg mixture to the flour mixture and stir just until moistened.
   • Stir in the 1 cup of fresh blueberries.

4. Cook Pancakes:

   • Pour about 1/4 cup of batter onto a hot, lightly greased griddle or heavy skillet for each pancake.
   • Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown, turning when pancakes have bubbly surfaces and edges are slightly dry.

5. Assemble Flapjacks:

   • For each serving, stack 3 or 4 pancakes, spreading a little cream cheese mixture between each pancake.
   • Top with blueberry syrup.

6. Serve and Enjoy:

   • Store any remaining cream cheese mixture in the refrigerator for up to 7 days.
   • Optionally, serve the blueberry syrup in a separate container to let guests decide if they want it, as it is very rich with the blueberry flavor.
   • Note: This batter is also perfect for regular pancakes; simply omit the blueberries and filling between the pancakes.

Nutritional Information (Per Serving):

• Calories: 860.2
• Total Fat: 42.7g
• Saturated Fat: 21g
• Cholesterol: 158.5mg
• Sodium: 892.5mg
• Carbohydrates: 109g
• Fiber: 2.5g
• Sugar: 71.8g
• Protein: 13.9g

Tips and Variations:

• To make these flapjacks even more indulgent, try serving them with a dollop of whipped cream or a sprinkle of powdered sugar on top.
• Feel free to mix things up by using different types of berries, such as strawberries or raspberries, in place of the blueberries.
• For a gluten-free version of this recipe, use gluten-free all-purpose flour and ensure that all other ingredients are gluten-free.
• If you prefer a lighter version, you can use reduced-fat cream cheese and whipped topping, and substitute low-fat milk for the buttermilk.
• These flapjacks are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Simply reheat them in the microwave or on a skillet before serving.

Conclusion:

These Blueberry Cheesecake Flapjacks are a delightful treat that’s perfect for breakfast, brunch, or any time you’re craving something sweet and satisfying. With their fluffy texture, creamy filling, and burst of blueberry flavor, they’re sure to become a favorite in your household. So why wait? Gather your ingredients and start flipping pancakes today!