Blueberry Cheesecake Flapjacks
Indulge in breakfast decadence with these irresistible Blueberry Cheesecake Flapjacks—a delightful fusion of creamy cheesecake flavor and fluffy pancakes bursting with fresh blueberries. Perfectly golden and tender, these flapjacks are made with softened cream cheese, rich vanilla, and juicy blueberries for a flavor-packed twist on traditional pancakes. Each bite is a harmonious blend of tangy sweetness and buttery goodness, making them ideal for brunches or special mornings. Ready in just 35 minutes, this easy-to-follow recipe combines simple pantry staples with a few indulgent ingredients to create a breakfast masterpiece. Serve them warm with maple syrup, extra berries, or a dollop of whipped cream for a heavenly experience your family will love.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1.25 cups Milk
- 4 ounces Cream cheese (softened)
- 1 large Egg
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 2 tablespoons Butter or oil (for cooking)
- as desired Maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, blend the softened cream cheese with milk until smooth. If needed, use a handheld blender to remove any lumps.
Whisk the egg, melted butter, and vanilla extract into the cream cheese mixture until fully incorporated.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until combined, being careful not to overmix. The batter should be slightly lumpy.
Fold the fresh blueberries into the batter using a spatula. Be gentle to avoid crushing the blueberries.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Using a 1/4-cup measuring cup, pour the batter onto the skillet to form small circles. Cook for 2-3 minutes or until small bubbles form on the surface and the edges look set.
Carefully flip the flapjacks and cook for another 2-3 minutes, or until both sides are golden brown and the centers are cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the warm blueberry cheesecake flapjacks with maple syrup, additional blueberries, or a dollop of cream on top.
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 72.1 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 583 mg | 45% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1033 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
