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Cheesecake Pancakes

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By Betty Crocker Kitchens
Updated Jan 4, 2010
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Make restaurant-inspired cream cheese pancakes at home and there's no limit to how many you can have.

Cheesecake Pancakes

  • Prep Time 30 min
  • Total 8 hr 30 min
  • Servings 5
  • Ingredients 8
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Ingredients

Pancakes

Strawberry Syrup

  • 1 cup sliced fresh strawberries
  • 1/2 cup strawberry syrup for pancakes

Instructions

  • Step 
    1
    Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
  • Step 
    2
    Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Nutrition

580 Calories
26g Total Fat
11g Protein
75g Total Carbohydrate
39g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
580
Calories from Fat
230
Total Fat
26g
39%
Saturated Fat
12g
60%
Trans Fat
2 1/2g
Cholesterol
140mg
46%
Sodium
830mg
35%
Potassium
270mg
8%
Total Carbohydrate
75g
25%
Dietary Fiber
2g
9%
Sugars
39g
Protein
11g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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