Cherry Cheesecake Pancakes

Once upon a time, I avoided pancakes. Most of the time was sans griddle. My first one worked for a month and then abruptly quit. If I don't make pancakes in a griddle, I mess them up. All sorts of messed up. I'm not even sure why. My pans are nonstick and I know how to make pancakes. Now that I have a working griddle (that hasn't died on me - I swear I'm just not good with kitchen appliances), I've been exploring many variations of pancakes.

These cherry cheesecake pancakes are extremely decadent. If you're looking for a good breakfast, these fluffy pancakes with pieces of real cheesecake inside topped with a cream cheese frosting & more than one cherry on top - are IT!


(Print)
What you need:
Pancakes:

• 1 1/4 cups flour
• 1 1/4 cups buttermilk
• 1 egg
• 1/4 cup vegetable oil
• 1/4 cup sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• Pinch of salt
• 2 cup chopped frozen cheesecake*

Topping:

• 1 pkg. (8 oz.) cream cheese, at room temp
• 1/4 cup butter, at room temp
• 1/2 cup powdered sugar
• 1/2 tsp. vanilla
• 1 can cherry pie filling, warmed

Directions:

1. Combine cream cheese, butter, powdered sugar, and vanilla until smooth. Place in refrigerator until ready to warm up for serving.
2. Pulse pancake ingredients (except cheesecake bits) in a blender or food processor. Stir in cheesecake bits.
3. Cook 1/4 cup batter at a time in a skillet or on a griddle.
4. Warm both the cream cheese mixture and the cherry pie filling (separately).
5. Top pancakes with cream cheese and then cherries. Serve right away!

*I found the cheesecake was easier to chop when it was thawed, but is better frozen while cooking.

Recipe from Real Housemoms

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