Best 3 Blueberry Cheesecake Flapjacks Recipes

Indulge in a delightful symphony of flavors with our delectable Blueberry Cheesecake Flapjacks! These delightful treats combine the irresistible tang of cheesecake and the burst of blueberry goodness, harmonizing in a perfect balance of flavors and textures. Each bite transports you to a culinary paradise, leaving your taste buds in awe. With three tempting variations – classic, gluten-free, and vegan – our Blueberry Cheesecake Flapjacks cater to every dietary preference, ensuring everyone can savor this extraordinary dessert. So, prepare to embark on a sweet adventure as we unveil the secrets behind these irresistible flapjacks.

Here are our top 3 tried and tested recipes!

BLUEBERRY CHEESECAKE FLAPJACKS

Blueberry Cheesecake Flapjacks image

These flapjacks are so pretty, it's tempting to just gaze at them. But as good as they are to look at, they're even better to eat! -Donna Cline, Pensacola, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 12 pancakes (3/4 cup topping).

Number Of Ingredients 14

Ingredients

3 ounces cream cheese, softened
3/4 cup whipped topping
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1-1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed
Additional blueberries, optional

Steps:

For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving., In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.

Nutrition Facts : Calories 646 calories, Fat 26g fat (16g saturated fat), Cholesterol 162mg cholesterol, Sodium 734mg sodium, Carbohydrate 93g carbohydrate (55g sugars, Fiber 3g fiber), Protein 12g protein.

BLUEBERRY CHEESECAKE FLAPJACKS

Blueberry Cheesecake Flapjacks image

Another recipe from TOH which I had marked to try and now posting here for safe keeping. This is almost a dessert for breakfast.

Provided by diner524

Categories Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (3 ounce) package cream cheese, softened
3/4 cup whipped topping
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
1 1/4 cups buttermilk
1/4 cup butter, melted
1 cup blueberries (fresh or frozen)
3/4 cup maple syrup (optional)
additional blueberries (optional)

Steps:

For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.
In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired. Yield: 12 pancakes (3/4 cup topping).
Editor's Note: If using frozen blueberries, do not thaw them before adding to the pancake batter. Be sure to thaw any berries used in the optional garnish.

BLUEBERRY CHEESECAKE FLAPJACKS RECIPE - (4.4/5)

Blueberry Cheesecake Flapjacks Recipe - (4.4/5) image

Provided by ackmayhew

Number Of Ingredients 14

Ingredients

1 package (3 ounces) Philadelphia® Cream Cheese, softened
3/4 cup whipped topping
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
1-1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed
Additional blueberries, optional

Steps:

For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving. In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.

Tips:

For a crispier flapjack, bake for a few minutes longer.
To make the flapjacks gluten-free, use gluten-free oats.
If you don't have fresh blueberries, you can use frozen blueberries. Just thaw them before using.
You can also add other fruits to the flapjacks, such as raspberries, strawberries, or bananas.
For a more decadent flapjack, add a drizzle of melted chocolate or caramel sauce.

Conclusion:

Blueberry cheesecake flapjacks are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or dessert. They are packed with flavor and texture, and they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet and satisfying snack, give blueberry cheesecake flapjacks a try.