- 1 pkg. (3 oz.) cream cheese, softened
- ¾ cup whipped topping
- 1 cup all-purpose flour
- ½ cup graham cracker crumbs
- 1 Tbsp. sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 eggs, lightly beaten
- 1-¼ cups buttermilk
- ¼ cup butter, melted
- 1 cup fresh or frozen blueberries (we used frozen blueberries)
- ¾ cup maple syrup, warmed
- Additional blueberries, optional (make sure to thaw the blueberries if you’re using frozen ones)
- For the topping, take a small mixing bowl out and add the cream cheese and whipped topping to it, beating them together until smooth. Stick this in the fridge until you’re ready to serve the flapjacks.
- In a large mixing bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter in a separate mixing bowl. Stir the egg mixture into the large mixing bowl just long enough for the dry ingredients to get moistened. Fold in the blueberries (we waited until the last second to add the blueberries in so that the whole batter didn’t turn purple).
- Pour ¼ cup of the batter onto a greased hot griddle (we just used a skillet). Flip the pancake when bubbles form on the top, continuing to let it cook long enough for the second side to turn golden brown. After all the batter’s been cooked up, spread the topping over the flapjacks and top with the warm syrup and (if you want) extra blueberries.
This is definitely a fun-day breakfast dish. Sure the pancakes on their own is something you could have any day but the cream cheese/whipped topping mixture is what really makes it a fun-day dish. It’s sweet and tangy and really does make you feel like you’re eating a blueberry cheesecake. You can’t help but smile while you’re eating this dish !
We got this recipe from Taste of Home.
We weren’t paid in any form to promote Taste of Home.
Take care everybody !