In 2007, IHOP recipe developers did the unimaginable: They cut up a whole cheesecake, added chunks of it to pancake batter and topped the finished stack of flapjacks like a big dessert, with sweet strawberry sauce. Hey, when you serve 700 million pancakes every year, you have to mix things up sometimes. The new addition to the menu was a huge hit — with everyone except the weight-watching crowd. It comes in at a whopping 1,100 calories an order! Our advice: Just eat one or two instead of the whole stack.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | About 8 pancakes |
Ingredients
- 1 1/2 cups strawberries, hulled and sliced
- 2 tablespoons seedless strawberry jam
- 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
- Cooking spray
- Butter, confectioners’ sugar or whipped cream, for topping (optional)
Instructions
- Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.
- 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. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners’ sugar or whipped cream, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 228 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 4 g |
| Cholesterol | 28 mg |
| Sodium | 288 mg |
Reviews
The batter was extremely watery. I also used an ENTIRE frozen cheesecake, not just 2 cups, because it kept falling apart on the skillet. Wasted all of that money on a frozen cheesecake and an hour of my time
Outstanding pancakes! No need to use a blender. It worked great to just use a whisk. I dropped the cheesecake pieces on top like I do when making chocolate chip or blueberry. Enjoyed by the whole family.
These are amazing.
These are simply amazing!!! My family could eat them every day! So deliciously sinful!
I followed the recipe, but did not use a blender to mix it. These pancakes are definitely worth the extra steps needed (I usually use Busquick to make pancakes.) They are perfection! If you love strawberries and cheesecake you will love these❣️
What kind of blender are they using? These look amazing!
Does anyone know if you use a plain, no crust cheesecake or one with a graham cracker crust? Thank you.
They are better than IHP !!!
These are the best pancakes I have ever tasted! The only thing I don’t understand about this recipe is the use of the blender. It just seems like extra dishes that don’t need washing. Why not just put everything in the bowl and mix by hand? That’s what I did and they turned out great!
This is my favorite pancake recipe since it was published in the FoodNetwork magazine. It’s Mother’s Day and hubby is making them for me today. (had to reprint the recipe). We don’t have them all the time and that’s what makes them so special.