The Humpherys Family

Blueberry Cheesecake Pancakes

Source  Taste of Home
Recipe Added:  4/1/2012
1 cup flour
1/2 cup graham cracker crumbs
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, lightly beaten
1 1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed
 Cream Cheese Whipped Topping
4 oz cream cheese
4 Tbsp powdered sugar
1 tsp vanilla
1/2 cup whipping cream, whipped until medium peaks form (or use 3/4 cup Cool Whip)
Cream Cheese Topping  Beat cream cheese, powdered sugar and vanilla until smooth. Take 1/2 of the prepared whipped cream and beat it in until smooth. Add remaining whipped cream and use a spatula to gently fold in (do not beat). Cover and refrigerate until ready to use.

In a large bowl, combine flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.
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