Blueberry Cheesecake Pancakes Inspired by a SWEET Mexican Adventure.
There’s a special kind of magic that happens when you’re traveling—those moments when inspiration strikes out of nowhere, sparked by a place, a taste, or even a FaceTime call from a tiny diner. That’s exactly what happened while the boys' dad was hunting in Mexico. Nestled in the corner of a super cute, cozy little diner, a FaceTime call to the boys to share a dish that captured my heart (while spending the early part of the morning defrosting water for the animals in 10 degree weather reminding me of the more cozy aspects of life), and I couldn’t wait to recreate it with my own twist for the boys!
Enter: Blueberry Cheesecake Pancakes. This recipe is a dream come true, requested by the lovely @bridgeringthegap and @toughasbricks, combining the love for blueberries and my love for everything cheesecake, though you can easily swap the blueberries for your favorite fruit or any topping your heart desires, this will be on our go-to breakfast list for sure!
What makes these pancakes so special? They banish the dreaded “dry pancake fear” entirely. They’re soft, rich, and so incredibly delicious, every bite feels like a little hug and makes those "Slow morning feels" take over your body, even if just for a few minutes...
Here’s my version of the recipe (because anyone who truly knows me, knows I don't follow scripted, step-by-step directions well and kind of do my own thing to make it my own). This makes about 12 delightful 4” pancakes, just enough to share—or not! Feel free to double (or triple) the recipe if you're feeding a crowd!
Blueberry Cheesecake Pancakes
Ingredients For Pancakes
Dry (these will be whisked together in a bowl):
1/2 box (3.4 oz) instant pudding powder - Cheesecake flavored
1 cup all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Wet (these will be mixed together in a separate bowl):
2 cups buttermilk (if you don't have buttermilk, you can easily create your own by replacing 2 T milk with 2 T lemon juice or white vinegar to your milk and let sit - or not - for a moment).
1 large egg
1/2 teaspoon vanilla extract
Cheesecake Topping (these will be whipped in a different bowl and used as a topping after the pancakes are cooked)
1/2 cup (4 oz) cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Toppings
1 cup fruit of your choice (feel free to just make it up until your heart is content! I will be posting more options as we try them all in the near future!)
If you need the instructions...
In a mixing bowl, whisk together the 1/2 pkg cheesecake pudding, 1 c flour, 1T sugar, 1 t baking powder, 1/2 t baking soda, and 1/4 t salt.
In a separate bowl, mix the 2 c buttermilk, 1 egg, and 1/2 t vanilla until combined.
Slowly fold the wet ingredients into the dry ingredients, being careful not to overmix. (A few lumps are fine!) and let sit 10-ish minutes (this will thicken the pancake batter, that's ok).
While your batter is resting, mix up your cheesecake topping by beating together your 1/2 pkg of cream cheese, 1/4 c powdered sugar and 1/2 t vanilla until smooth. set aside.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and you can see the edges start to brown, then flip and cook for another 1-2 minutes until golden brown on both sides.
Once your pancakes are cooked, top with cheesecake topping, blueberries (our whatever topping your heart was set on) and stack, top with more cheesecake topping and blueberries, and maybe a drizzle of maple syrup or a dollop of whipped cream!
Every bite of these pancakes is like a little piece of "slow morning bliss" we all long for so often (even if it only lasts for a moment because the kids are asking for more...
Whether you stick with blueberries or venture out with strawberries, peaches, or even chocolate chips, this recipe will be your new go-to for breakfast perfection.
Have you tried these yet? Let me know what toppings you picked or where your food inspiration has come from lately! Bonus points for pictures posted!!
Follow us on instagram and facebook (@bridgeringthegap or @sittingbullfarms) for all the fun happenings on the homestead, with the boys and our next crazy adventure!
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