Cheesecake Pancakes

The weather has been absolutely miserable in the Chicagoland area. We have had rain and temperatures in the 30’s all weekend. While I braved the elements for my long run, yesterday, I just couldn’t do it, this morning. I was up at 6:15am and just couldn’t muster up one more soggy run. So I decided to put it off until the afternoon and jump right into these pancakes.

I was looking for some recipes, yesterday afternoon, and came across this cheesecake recipe from none other than Betty Crocker. A lot of my recipe ideas come from Google searches and Betty had post called, “13 Creative Pancake Recipes We’re Flipping Over.” This gave me some great future ideas.

Back to the cheesecake pancakes. While I love Betty and all she has accomplished, I didn’t follow her recipe. Why? Because Huddy’s Hotcakes doesn’t come out of a box. So I used my base buttermilk pancakes recipe and added the 1/2 cup of graham cracker crumbs. I also followed her advice about the cream cheese. The night before, I sliced an 8oz box of cream cheese and stuck it in the freezer.

I then cut them into bite-sized chunks and added them to the batter. I only used 3 of the 4 strips and that was plenty.

Instead of adding strawberries, I went with the cherry filling. This was just a regular can of cherry filling and I warmed it on the stove top.

Overall, these pancakes were pretty good. There was plenty of flavor and just like a dessert. If I did these over again, I would have somehow blended the cream cheese into the pancake batter and added a little more graham cracker crumbs to give it a little more cheesecake taste. The cream cheese chunks got a little overpowering in some bites.

I’m looking forward to some actual warmer weather so I can get into more of the citrus and spring-like flavors. Keep the ideas coming! I love when I receive recipe ideas via my Instagram account from others.


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