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Blueberry Cheesecake Flapjacks

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“Rich and fruity.”
READY IN:
35mins
SERVES:
4-5
YIELD:
8 Pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Filling Between Pancakes: In a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds.
  2. Beat in whipped topping just until smooth.
  3. Cover and chill until serving time.
  4. Syrup: Combine syrup and berries in a small saucepan; heat just to boiling.
  5. Remove from heat.
  6. Pancakes: In a large mixing bowl stir together flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt.
  7. Set aside.
  8. In another bowl combine eggs, buttermilk, and melted margarine or butter.
  9. Add egg mixture to flour mixture; stir just until moistened.
  10. Stir in the 1 cup of blueberries.
  11. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.
  12. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning when pancakes have bubbly surfaces and edges are slightly dry.
  13. For each serving, stack 3 or 4 pancakes, spreading a little cream cheese mixture between pancakes.
  14. Top with blueberry syrup.
  15. Store remaining cream cheese mixture in refrigerator for up to 7 days.
  16. You also may serve the blueberry syrup in a separate container and let the guest decide if they want it or regular syrup because it is very rich with the blueberry syrup.
  17. This mix is also very good for regular pancakes by just leaving out the blueberries and not using the filling between the pancakes.

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