Copycat "IHOP" Cheesecake Pancakes
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|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|
|1/4 c||vegetable oil|
|1 tsp||baking powder|
|1 tsp||baking soda|
|2 c||frozen cheesecake, chopped|
|butter, confectioner's sugar, whipped cream, for topping (optional)|
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.
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