Copycat "IHOP" Cheesecake Pancakes
Ingredients
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1 1/2 cstrawberries, hulled and sliced
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2 Tbspstrawberry jam, seedless
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1 1/4 call purpose flour
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1 1/4 cbuttermilk
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1 largeegg
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1/4 cvegetable oil
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1/4 csugar
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1 tspbaking powder
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1 tspbaking soda
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1 pinchsalt
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2 cfrozen cheesecake, chopped
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·cooking spray
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·butter, confectioner's sugar, whipped cream, for topping (optional)
How to Make Copycat "IHOP" Cheesecake Pancakes
- 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.