Cheesecake Pancakes – a delicious recipe with cream cheese, baking mix, graham cracker crumbs, sugar, milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
2
Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375u00b0F or heat skillet over medium heat.
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.
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.
5
In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.
313
kcal
Calories
18
g
Fat
23
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (8 ounce) package cream cheese, 2 cups original Bisquick baking mix, 1/2 cup graham cracker crumbs, 1/4 cup sugar, and more.
Yes, Cheesecake Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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