Blueberry Cheesecake Flapjacks

Blueberry Cheesecake Flapjacks



1 8 oz package cream cheese softened

½ of an 8 oz carton frozen shipped dessert topping, thawed

1-cup maple syrup

1 ½ cups blueberries (thawed, if frozen)

1-cup flour

½ cup graham cracker crumbs

1 tbs. sugar

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2 eggs

1 ¼ cup buttermilk

¼ cup butter melted


In medium bowl, beat cream cheese for 30 seconds

Beat in whipped topping until smooth

Cover and shill until serving

In small saucepan, combine maple syrup & ½ cup berries.  Heat to boiling.  Remove from heat

In large bowl, stir together flour, graham cracker crumbs, sugar, baking powder, soda and salt. Set aside

In another bowl, combine eggs, buttermilk and melted butter

Add egg mixture to flour mixture

Stir just until moistened

Stir in the 1 cup berries, pour onto lightly greased griddle and cook until golden brown

For each serving, stack 3-4 pancakes, spreading a little cream cheese mixture between pancakes

Top with blueberry syrup


Makes 16 pancakes   4-5 servings



Written by Liz Bailey

Liz Bailey

Liz Bailey is co-owner of Baileys by the Sea, a Cape Cod Bed & Breakfast in Falmouth, MA.