Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 cups chopped frozen cheesecake (I used a 17 oz Sara Lee Original Cream Cheesecake)
  • 1-8 oz pkg of cream cheese (softened)
  • 1/4 butter (softened)
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla
  • 1 can of cherry pie filling (warmed)
  • cooking spray

Instruction

  • Preheat the oven to 200 degrees F
  • In a mixing bowl, combine cream cheese, butter, powdered sugar and vanilla
  • Whip until smooth and refrigerate until all of pancakes are cooked
  • Warm the cherry pie filling in a saucepan over low heat until all pancakes are cooked
  • Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda 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
  • Remove the topping from the fridge and microwave until warm and soft
  • Serve the pancakes topped with the cheesecake filling/topping and warm cherry pie filling/topping
  • Enjoy!