Copycat "IHOP" Cheesecake Pancakes

Recipe Rating:	4 Ratings4
Categories:	Other Breakfast, Vegetables, Cakes, Fruit Desserts, Other Desserts, Quick & Easy, For Kids, Vegetarian, Jams & Jellies
Collections:	Restaurant Inspired
Keywords:	butter, cheesecake, Cream, baking, powder, sugar, strawberries, whipped, strawberry, flour, oil, buttermilk, salt, Egg, confectioners, soda
Serves:	8 pancakes
Cook Time:	30 Min

Ingredients

1 1/2 c	strawberries, hulled and sliced
2 Tbsp	strawberry jam, seedless
1 1/4 c	all purpose flour
1 1/4 c	buttermilk
1 lg	egg
1/4 c	vegetable oil
1/4 c	sugar
1 tsp	baking powder
1 tsp	baking soda
1 pinch	salt
2 c	frozen cheesecake, chopped
	cooking spray
	butter, confectioner's sugar, whipped cream, for topping (optional)

Pinched by 4evermedlenfan83, and 370 more.

Brandy Bender

Well Seasoned

Gardena, CA (pop. 58,829)

MisDisturbed19

Member Since Apr 2011

Brandy's Notes:

I love these!

Directions

Mix the strawberries, jam, and 2 tablespoons of warm water in a bowl; set aside. Preheat the oven to 200 degrees.

Pluse the flour, buttermilk, egg, vegetable oil, sugar, baking soda, baking powder, and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.

Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioner's sugar, or whipped cream, if desired.