Strawberry Cheesecake Pancakes-- Can You Say YUM??

 

 

I came across a similar recipe in Pillsbury Pockets Magazine, I edited it quite a bit to suit my needs. These Strawberry Cheesecake Pancakes are truly heavenly! They are an amazing breakfast treat, almost like a dessert! I like to make these for my family for special occasions. I'll be real, I could eat these everyday, but my waistline would surely show it! These are a must try-- you won't be sorry that you did!

Strawberry Cheesecake Pancakes

Ingredients:

4 oz cream cheese
1 box cheesecake instant pudding and pie filling (4 serving size)
1 cup of milk
2 cups frozen strawberries in syrup
1 1/4 cups pancake mix (I use Bisquick)
2/3 cup graham cracker crumbs
1 cup water

Directions:

Defrost frozen Strawberries in syrup and set aside.

In a medium bowl, beat cream cheese with an electric mixer on medium speed until creamy. Add pudding mix and milk. Beat until thick and creamy. Set aside.

In a large bowl, mix pancake mix, graham cracker crumbs, and water until blended.

 

Cook pancakes like you usually do, using 1/4 cup of batter. I cook mine on my griddle at 375 degrees. I grease the griddle with butter and cook until the tops of the pancakes bubble and the flip them. I continue to cook until the bottom is golden brown like the top.

Place 1 pancake on a plate ad top with 1/3 cup of the cream cheese filling, 1/4 cup of the strawberry topping, a second pancake, and another 1/4 cup strawberry topping.
Serve and enjoy!
This will make 4 sets of 2 pancakes.

 

Looks good, huh? Wait until you taste them!!

 

 

Pumpkin Pancakes

I made Pumpkin Pancakes for our Pumpkin Potluck the other night. I love adding fruits and vegetables to dishes that are not normally real nutritious, which is one of the reasons why I love this potluck. I love it for other reasons too-- I LOVE pumpkin and I love to experiment and try new recipes and concoctions.  I figured that pancakes are very kid friendly, so Pumpkin Pancakes would be a great way to introduce the kids to pumpkin. The pancakes were delicious and big hit with the kids (and the mom's). The pumpkin taste is just right, not overpowering or overwhelming.

I will be making these again Thanksgiving morning.

 

Pumpkin Pancakes

Ingredients

• 1 cup pumpkin puree (I use canned)
• 1 3/4 cups milk
• 1 egg
• 2 tablespoons vegetable oil
• 2 cups all purpose flour
• 3 tablespoons light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions

In a large bowl, combine the milk, pumpkin, egg, and oil. In another bowl, mix together the flour, brown sugar, baking powder, baking soda, and spices. Fold the dry ingredients into the wet ingredients. Stir until combined, do not over mix.

 

Heat a lightly greased griddle or skillet over medium-high heat. Pour batter into small circles on the pan and allow each pancake to cook for 1-2 minutes per side, or until golden brown on each side. Serve the pancakes warm with maple syrup.