Blueberry Cheesecake Pancakes
Blueberry Cheesecake Pancakes! Soft pancakes bursting with juicy blueberries. Topped with a fluffy cheesecake topping and a homemade blueberry sauce. You will want to start everyday with this breakfast! Life just doesn't get any better.
Servings: 6
Ingredients
- Krusteaz Blueberry Pancake Mix plus required water per the instructions
Blueberry Sauce
- 1½ cups fresh blueberries
- ½ cup white granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice freshly squeezed
Cheesecake topping
- 4 ounces cream cheese softened
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Prepare the Krusteaz pancake mix as directed to make the amount of pancakes desired.
Blueberry Sauce
- Add the blueberries, sugar, vanilla extract and lemon juice to a medium size sauce pan. Heat over medium heat until mixture starts to boil while stirring occasionally, the blueberries will release juices. Turn the heat down and simmer for about 15 minutes while stirring occasionally.
- Remove from heat and allow to cool. Transfer to a jar or sealable container and store in the refrigerator. Can be stored for about 2 weeks.
Cheesecake Topping
- In a small size mixing bowl add the heavy cream and mix on high speed until soft peaks form.
- In another medium size bowl add the cream cheese, vanilla extract and powdered sugar. Mix until well combined and no lumps remain.
- Gently fold in the whipped cream. Can be stored in the refrigerator in a sealed container for several days.
- To assemble the pancakes layer the pancakes with the cheesecake topping and spoon the blueberry sauce on top. Serve immediately and enjoy!
Nutrition
Calories: 369kcal | Carbohydrates: 44g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 77mg | Potassium: 84mg | Fiber: 1g | Sugar: 41g | Vitamin A: 857IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg