Blueberry Cheesecake Pancakes

I got really into origami in elementary school, after we read Sadako and the Thousand Cranes. For a while I was known for folding paper cranes out of pretty much any paper I could get my hands on. After birthdays, or Christmas, my mom would save all the used wrapping paper – we all learned to be careful when opening gifts so as not to tear it too much – and cut it into squares for me to fold into origami.

In middle school I learned how to fold dollar bills. It became a family tradition that whenever we went out to eat at a sit-down restaurant, my parents would pass me the tip money after I finished my food, and I’d fold it into bowties or something, and leave it on the table for the waitstaff.

In high school I learned how to fold those little stars out of long strips of paper, and I started leaving little stars made out of straw wrappers on the table whenever we go out.

I still do it to this day – but now I have to keep them away from my husband… because Son LOVES to SQUISH them.

These blueberry cheesecake pancakes are SO decadently good.

I stumbled across this recipe a decade ago, and was instantly in love.

We don’t eat fancy pancakes or sweet breakfasts very often, but I’ve made these pancakes on several occasions since then, so you know it’s a good one since it’s on repeat.

The cream cheese adds a tasty tang to the pancakes. Combine that with the tart sweetness of the blueberry sauce, and you’ve got some amazing pancakes.

Blueberry cheesecake pancakes

from Closet Cooking

Ingredients

Blueberry Syrup

  • 3 cup blueberries
  • 3/4 cup water
  • 3/4 cup sugar
  • 3 tbsp water
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice

Pancakes

  • 2 cups milk
  • 2 eggs, lightly beaten
  • 1/4 cup butter, melted, plus more for cooking
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 8 oz cream cheese, cut into 8 pieces and frozen overnight
  • amaretti cookies and/or graham crackers, crumbled, for topping
Cooking Directions
  1. To make the blueberry syrup: Bring the blueberries, water, and sugar to a boil, reduce the heat and simmer for 5 minutes. Mix the water and cornstarch, mix it into the blueberry sauce and simmer until it thickens, about a minutes. Remove from heat and mix in the lemon juice.
  2. To make the pancakes: Mix the milk, eggs, and butter in a large bowl. Mix in the flour, baking soda, baking powder, salt, and sugar.
  3. Cut the frozen cream cheese into smaller pieces, and mix into the pancake batter.
  4. Heat a pan over medium heat, and melt a touch of butter in it. Pour 1/4 cup of the batter into the pan and cook until bubbles begin to set around the edges and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. Repeat for the remaining batter.
  5. To serve, divide the pancakes between 4 plates and top with the blueberry syrup and crumbled amaretti cookies.

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