Copycat "IHOP" Cheesecake Pancakes

Name: Copycat "IHOP" Cheesecake Pancakes
Cook time: 30 min
Total time: 30 min
Yield: 8 pancakes
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)

By Brandy Bender
@MisDisturbed19

I love these!

Rating:

★★★★☆ 5 votes4

Comments:

6 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)
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How to Make Copycat "IHOP" Cheesecake Pancakes

Step-by-Step

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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