Copycat "IHOP" Cheesecake Pancakes

2
Brandy Bender

By
@MisDisturbed19

I love these!

Rating:

★★★★☆ 5 votes

Comments:
Serves:
8 pancakes
Cook:
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 large
    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)

How to Make Copycat "IHOP" Cheesecake Pancakes

Step-by-Step

  1. Mix the strawberries, jam, and 2 tablespoons of warm water in a bowl; set aside. Preheat the oven to 200 degrees.
  2. 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.
  3. 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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