Blueberry Cheesecake Pancakes

    Before we get started, I’d like to pause a moment to acknowledge the tragedy of 9-11 and the lives that were lost that horrific day.  I’d also like to add, that we live in a fallen world, and our hope and peace can be found in Jesus….

  Yesterday, I got your taste buds all set up for Breakfast foods, so it’s only right we continue today with more one of our favorite Breakfasts: 

Blueberry Cheesecake Pancakes 

  My favorite part, of COURSE, is the whippy spread you put on in place of butter.  Because, HELLOOOO, you know by now, that I have an addiction to anything CREAM CHEESEY! Smile

  Check it out……

Blueberry Cheesecake Pancakes

{click title to print}

Blueberry Cheesecake Pancakes: forget butter, these pancakes have their own creamy spread!  Mmmm


  • 3 ounces, weight Cream Cheese, Softened
  • ¾ cups Cool Whip Or Other Whipped Topping
  • 1 cup Flour (we Use White Wheat For A Healthier Choice)
  • ½ cups Graham Cracker Crumbs
  • 1 Tablespoon Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 2 whole Eggs, Slightly Beaten
  • 1-¼ cup Buttermilk (If You Don’t Have Any You Can Make Your Own By Adding 1 Tablespoon Lemon Juice To Milk And Letting It Sit For A Minute)
  • ¼ cups Butter, Melted
  • 1 cup Fresh Blueberries
  • Warm Maple Syrup

Preparation Instructions

For the topping: in a small bowl beat cream cheese and whipped topping until smooth. Chill until serving.

In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt.

Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.

Pour batter by 1/4 cupfuls on to a greased hot griddle, turning when bubbles form on top. Cook until the second side is golden brown.

Spread topping over pancakes instead of butter.

Serve with warm maple syrup.

{Makes about 10 pancakes}

Dig in!  Tastes great with Farm fresh scrambled eggs and sausage links!!!!!!