Blueberry Cheesecake Pancakes from Closet Cooking

Blueberry cheesecake inspired pancakes stuffed with chunks of cream cheese and topped with a blueberry sauce and crumbled cheesecake amaretti crust.


Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
  • 1 (4 ounce) package of cream cheese, cut into 4 pieces and frozen over night
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup milk
  • 1 egg, lightly beaten
  • 2 tablespoons butter, melted (or oil)
  • 1/2 cup blueberry syrup - link this
  • 1/4 cup crumbled amaretti crust - link this
Directions
  1. Cut the cream cheese into small pieces.
  2. Mix the flour, baking soda, baking powder, salt and sugar in a large bowl.
  3. Mix the milk, egg and butter in another large bowl.
  4. Mix the dry ingredients into the wet.
  5. Mix in the cream cheese.
  6. Heat a pan over medium heat and melt a touch of butter in it.
  7. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
  8. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
  9. Repeat for the remaining batter.
  10. Divide the pancakes between two plate and top with the blueberry syrup and crumbled amaretti crust.

Blueberry Sauce

A simple blueberry sauce that is perfect for topping vanilla ice cream, yogurt or even pancakes.


Servings: makes 1 cup

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
  • 1 cup blueberries
  • 1/4 cup water
  • 1/2 cup sugar
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 1 tablespoon lemon juice
Directions
  1. Bring the blueberries, water and sugar to a boil, reduce the heat and simmer for 5 minutes.
  2. Mix the water and cornstarch, mix it into the blueberry sauce and simmer until it thickens, about a minutes.
  3. Remove from heat and mix in the lemon juice.
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