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Cheesecake Pancakes

Cheesecake Pancakes
  • Prep 30 min
  • Total 8 hr 30 min
  • Servings 5
Make restaurant-inspired cream cheese pancakes at home and there's no limit to how many you can have.
July 7, 2016

Ingredients

  • 1 package (250 g) cream cheese
  • 2 cups (500 mL) Original Bisquick™ mix
  • 1/2 cup (125 mL) graham cracker crumbs
  • 1/4 cup (50 mL) sugar
  • 1 cup (250 mL) milk
  • 2 eggs

  • 1 cup (250 mL) sliced fresh strawberries
  • 1/2 cup (125 mL) strawberry syrup for pancakes (or maple syrup)

Steps

  • 1
    Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
  • 2
    Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F (190°C) or heat skillet over medium heat.
  • 3
    Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick™ mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese
  • 4
    For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
  • 5
    In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

  • Variation: Use your favourite fruit or offer a variety.

Nutrition Facts

Serving Size: 5 servings (3 pancakes and 3 tablespoons syrup each)
Calories
580
Total Fat
26
Saturated Fat
12
Total Carbs
75
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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