Cheesecake Pancakes

Make restaurant-inspired cream cheese pancakes at home and there's no limit to how many you can have.

Cheesecake Pancakes



  • 1 (8 ounce) package cream cheese
  • 2 cups Original Bisquick® mix
  • 1/2 cup Graham cracker crumbs
  • 1/4 cup sugar
  • 1 cup milk
  • 2 eggs

Strawberry Syrup

  • 1 cup sliced fresh strawberries*
  • 1/2 cup strawberry syrup for pancakes*

Variation: Use your favorite fruit or offer a variety.


  1. Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
  2. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375 degrees F or heat skillet over medium heat.
  3. Cut cream cheese into bite-size pieces; set aside.
  4. In large bowl, stir Bisquick mix, Graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended.
  5. Stir in cream cheese.
  6. For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
  7. In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Prep: 30 min | Total: 8 1/2 hr | Yield: 5 servings

Nutrition Information: 1 Serving (1 Serving) Calories 580 (Calories from Fat 230), Total Fat 26g (Saturated Fat 12g, Trans Fat 2 1/2g), Cholesterol 140mg; Sodium 830mg; Total Carbohydrate 75g (Dietary Fiber 2g, Sugars 39g), Protein 11g

Exchanges: 2 1/2 Starch; 2 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 4 Fat

Carbohydrate Choices: 5

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker