How To Make New York Cheesecake Pancakes?

Preheat the oven to 200 degrees Fahrenheit. Using a blender, pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt until smooth. Transfer to a bowl. Gently stir in the cheesecake pieces, keeping them whole. Use the cooking spray to coat a large nonstick skillet or griddle.

What is the garnish for New York Cheesecake Pancakes at IHOP?

We’ve combined a New York classic with our classic pancakes. Four fluffy buttermilk pancakes filled with cheesecake bites & topped with glazed strawberries.

How much are cheesecake pancakes at IHOP?

New York cheesecake pancakes —$10.99, full-stack.

How many calories are in a strawberry cheesecake pancake from IHOP?

There are 520 calories in 2 pancakes of IHOP New York Cheesecake Pancakes (2).

What is the garnish for double blueberry pancakes?

Add fresh blueberries to the batter for double-berry flavor, or use them as a garnish for the pancakes. Cherry or other berry syrups would also be a lovely accompaniment to this classic breakfast treat.

Does IHOP make chocolate chip pancakes?

We think chocolate is perfect any time of day. Four fluffy chocolate pancakes filled with chocolate chips, topped with a drizzle of chocolate syrup & more chocolate chips. Also available in buttermilk.

Can you freeze cheesecake balls?

To freeze cheese balls, first make sure that there are no dry spots on the cheese ball. Then, wrap the entire cheese ball tightly in a double layer of plastic wrap. Double-check to make sure that no part of the cheese ball is exposed to the air, as this will cause freezer burn once in the freezer.

How many carbs in cupcake pancakes from IHOP?

Nutrition Facts

Calories 810 (3389 kJ)
Total Carbohydrate 134 g 45%
Dietary Fiber 4 g 16%
Sugars 59 g
Protein 17 g

Does IHOP have stuffed French toast?

IHOP’s Stuffed French Toast

You’ll be able to always find some classic items such as French toast, waffles, and of course, pancakes. This is why you might have forgotten the fact the stuffed French toast is no longer available.

What is the food in Helltaker?

The Helltaker is a buff, muscular man, who enjoys playing turn based strategy games and eating chocolate pancakes. During his trek through hell, he wears a red shirt and a white suit jacket and pants, with a red flower in his lapel.

How many carbs are in IHOP New York Cheesecake Pancakes?

Nutrition Facts

Calories 930 (3891 kJ)
Total Carbohydrate 130 g 43%
Dietary Fiber 6 g 24%
Sugars 51 g
Protein 23 g

How many calories are in IHOP New York Cheesecake Pancakes?

There are 931 calories in 4 New York Cheesecake Pancakes from IHOP.

How do you make cream cheese pancakes with Bisquick?

Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese. For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry.

How to make cheesecake with buttermilk?

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.

I tasted all of the pancake dishes at IHOP and ranked them from worst to best

  • Updated on 2021-02-16T17:04:06Z on the 16th of February. In order to evaluate them from least to most excellent, I sampled each of the pancake options at IHOP.
  • During my experiment, I tried 12 different flavors and spent around $90 on a combination of half-stack and full-stack orders.
  • My least favorite pancakes were the double-blueberry ones, and my favorite pancakes were the churro ones
  • More articles may be found on the Insider homepage.

Despite the fact that it serves a variety of delicious menu items such as omelets, crepes, and burgers, IHOP’s claim to fame is its legendary pancakes.You may find yourself feeling a little overwhelmed while trying to determine which stack to get from the restaurant chain because they have so many different options available.In order to help limit down the alternatives, I went to IHOP and sampled all of the current pancake menu offerings, ranking them from least liked to most favorite in order of preference.Note from the editor: This article was originally published in February 2020.

I visited two IHOPs and found a total of 12 pancake varieties to try.

I visited to two distinct IHOP locations for this taste test — one in Encino, California, and the other in Glendale, California — and sampled their offerings.I discovered a total of 12 different pancakes to sample across both menus.The Encino location provided me full stacks (four pancakes) as a default for this taste test, while the Glendale location gave me half stacks (two pancakes) as a default.I was shocked to learn that neither site had a stack size option when ordering for this taste test.As a result, the prices stated may fluctuate, and it is crucial to note that stack size was not taken into consideration when determining my final rating.A total of six half-stacks and six full-stacks (with one of them being called a short stack) came to around $90 in total.

  1. Continue reading to find out how the 12 dishes fared.

Double-blueberry pancakes —$4.19, half-stack

The double-blueberry pancakes came at my table in stunning condition — they reminded me a lot of blueberry pie, which happens to be one of my favorite sweets.Each fruit was delicately suspended in a gelatinous liquid, and a generous dollop of flawlessly swirled whipped cream adorned the top of the dessert.But after taking a mouthful of them, I realized how the topping had kept in such good form all of these years.Because the blueberries were served cold, they were able to immediately chill down the pancakes and prevent them from melting altogether.Interestingly, though, there did not appear to be a large number of blueberries scattered throughout the actual pancake batter, as depicted on the IHOP website for this meal.However, this was not a significant issue for me because my primary complaint with this meal was that there were much too many blueberries in it.

  1. These pancakes are called double blueberry, and the number of blueberries in them may have been cut by half, if not more, to make them more appealing to the eye.

Harvest Grain ‘N Nut Pancakes—$4.15, half-stack

When I read the Harvest Grain ‘N Nut Pancakes description on the menu, I knew these would be just up my alley.The batter had three ingredients that I particularly enjoy: oats, almonds, and walnuts.Unfortunately, after just one mouthful, I was turned off by the unusual texture of these pancakes, which made me feel sick.I was aware that there might be some crunch, but the crunchiness that was imbedded within the fluffy pancakes did not, in my opinion, work very well at all.Although the flavor of the stack was pleasant, I felt the pancakes to be rather dry.However, I was unable to get over the unusual texture of these muffins, even after topping them with one of the fruit syrups from the table caddy (I opted with boysenberry).

Peach Rooty Tooty Fresh ‘N Fruity —$10.49, full-stack

Pancakes with whipped cream and what I presume to be canned peaches were piled on top of each other to make this stack.This wasn’t a horrible dish, and I understand why a franchise restaurant would go for canned peaches rather freshly picked ones, but fresh peaches would have been a treat.This recipe for peach pancakes is certain to be a hit if you like the flavor of canned peaches and their syrup.

Chocolate chocolate-chip pancakes —$10.99 full-stack

Unfortunately, these pancakes had any discernible chocolate flavor, which shocked me given that they were chocolate pancakes loaded with chocolate pieces.In fact, the chocolate chips were the only thing that really had any chocolate taste, and the pancakes itself were a little boring as well.I also found this stack to be a little dry, but it was easily remedied with a drizzle of maple syrup.Last but not least, I believe that chocolate aficionados would like this thick and luscious stack of pancakes.

Cupcake pancakes — $10.99, full-stack

These brightly colored, holiday-themed pancakes were not only beautiful to look at, but they were also rather good.The sprinkle-topped and sprinkle-filled pancakes had a birthday-cake flavor to them, and the thin frosting was great, but there wasn’t quite enough of it to go around.I thought the syrup tasted a little weird with these pancakes (syrup with birthday cake?No thanks), therefore I would have appreciated some additional icing to moisten the stack even more.

Original pancakes —$7.99, short stack

Despite the fact that the initial stack that made IHOP famous had no flaws, it just didn’t compare in terms of taste to the next six variations, which were all coated with savory toppings.These light and fluffy pancakes serve as the foundation for practically every other pancake item on the menu, so in a way, they are the winners, right?I also tried them with all of the other syrups that were offered, including boysenberry, strawberry, blueberry, old-fashioned, and butter-pecan.They were all delicious.For a tiny rating within this broader pancake ranking, consider the following: The boysenberry syrup was my favorite, and it was closely followed by the strawberry syrup.From there, the blueberry was nice, and the old-fashioned and butter-pecan were acceptable but not really interesting choices.

Italian cannoli pancakes —$10.99, full-stack

These pancakes were introduced as a limited-time special last spring, but they are still on the menu, which suggests that they may become a regular fixture.The original pancakes were rolled and packed with a sweet ricotta cream for this meal, which was then topped with bits of crispy cannoli, chocolate chips, additional cream, and whipped cream.If I had to judge just on appearance, the Italian cannoli pancakes would be the clear winner.I really like how the pancakes were placed in the shape of cannoli.The mix of textures in this stack was also a highlight for me – the creamy cream, slightly melted chocolate chips, fluffy pancakes, and crunchy cannoli bits all worked together to create a delicious combination.This meal, on the other hand, was quite rich, making it difficult for me to consume much of it in one sitting.

New York cheesecake pancakes —$10.99, full-stack

The New York cheesecake pancakes were stuffed with chunks of cheesecake, and the whole stack was topped with cold, glazed strawberries and whipped cream, which completed the dish.The tastes were fantastic, and I was fortunate in that the syrup caddies had more strawberry syrup that I could use to top the stack since I didn’t want to ruin the flavor of the stack with ordinary syrup.These pancakes were light, and the contrast between the heated pancakes and the cold strawberries was delightful rather than overwhelming, as it was with the double-blueberry pancakes earlier in the morning.I believe that if the pancakes had more creamy cheesecake chunks in them, and perhaps even a few sprinkled on top, they would have received a better score in my book.The strawberries were the star of the show here, and I believe the cheesecake should have taken center stage as well.

Strawberry-banana pancakes —$5.50, half-stack

The soft, airy original pancakes were topped with freshly sliced bananas and glazed strawberries, and the strawberry-banana pancakes were a special treat.The bananas contributed to the dish’s refreshing flavor, while the cold temperatures of the strawberries and bananas counterbalanced the scorching temperatures of the pancakes.I recommend sprinkling the strawberry syrup on top of them to have the maximum impact, since the other syrups may clash with the tastes and make them taste blander.

Tres Leches Pancakes —$4.59, half-stack

Those searching for a breakfast that can pass for dessert need go no further than this recipe.Despite the fact that these were the creamiest, gooiest pancakes on the menu, I didn’t need syrup to moisten this stack, thanks to the layers of vanilla sauce and dulce de leche.The pancakes had a lovely and smooth texture, and the two sauces added a lot of flavor to the dish, which was delicious.However, because this is a luxurious alternative, I was unable to consume all of them in one sitting.

Cinn-A-Stack Pancakes —$4.99, half-stack

Here’s a little known fact about IHOP: the Cinn-A-Stack Pancakes aren’t actually available at all of their locations.However, you may order them even if they aren’t listed as an option on the menu at the second location where I located them (more information on how to do so here).With its thick, gooey cinnamon spread and sprinkling of cream cheese frosting, they were just like the delectable middle section of a cinnamon roll, and I would recommend attempting to get a stack of these whether they are listed on the menu or not.On this stack, I didn’t need to use any additional syrup because it was moist and flavorful without the need for additional sweetener.Furthermore, they were quite filling, which made them ideal for serving to a group of people.

Churro pancakes —$4.59, half-stack

  • Take something as simple as the Cinn-A-Stack Pancakes or the centre of a warm cinnamon roll and top it with bite-sized churros, and you’ve got the churro pancakes. Because of the churros, the fan-favorite Cinn-A-Stack Pancakes moved up to the top of the rankings in my opinion — after all, the inclusion of fried dough bits is the only significant difference between the two. Despite the fact that the pancakes were deliciously sweet and creamy, the fried churros added a wonderful crispness to the meal. Notably, they were advertised on the menu as a limited-time special, so you might want to get over to your local IHOP and get your fill of these before they are all gone, since they are very delectable. More information may be found at: I ate my way through the entire McDonald’s menu and ranked every item
  • I sampled every cheesecake at The Cheesecake Factory in one sitting and discovered that one can have too much of a good thing
  • I tasted every cheesecake at The Cheesecake Factory in one sitting and discovered that one can have too much of a good thing
  • In order to determine the winner, I tasted egg breakfasts at Cracker Barrel, Waffle House, Denny’s, and IHOP. The winner was the one that provided the best value for your money
  • The five items that IHOP’s cooks actually order
See also:  How Much Ganache To Cover A Cake?
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Calories in IHOP New York Cheesecake Pancakes (2) and Nutrition Facts

Food database and calorie counter Source: Member
Nutrition Facts
Serving Size 2 pancakes

Per serving: 520 calories, which is 520 percent of the daily recommended intake * Saturated Fat 0.000g 0 percent Trans Fat Total Fat 21.00g 27% Saturated Fat 0.000g 0 percent Trans Fat Cholesterol 0mg 0 percent Sodium 0mg 0 percent Saturated Fat carbohydrate total (74.00g, or 27 percent) Dietary Fiber: 3.0 g (11 percent) dietary fiber Sugars 71.00g of protein 5.00g of fat Calcium, iron, and potassium are all essential nutrients.The percent Daily Value (DV) of a nutrient in a portion of food indicates how much that nutrient contributes to a person’s daily diet.For general nutrition guidance, 2,000 calories per day is recommended.Is the information on this page incorrect or incomplete?To make changes, click here.The most recent edit was made on February 24, 2012, at 06:56 PM.

  1. FatSecret Platform API is the source of this information.
26% of RDI* (520 calories)
Calorie Breakdown: Carbohydrate (59%)Fat (37%)Protein (4%)

The following calculations were made using an RDI of 2000 calories: What is my Recommended Daily Intake (RDI) for this supplement?



Nutrition summary:

Calories 520 Fat 21g Carbs 74g Protein 5g
There are 520 calories in 2 pancakes of IHOP New York Cheesecake Pancakes (2).
Calorie breakdown: 37% fat, 59% carbs, 4% protein.

Related Pancakes from IHOP:

Buttermilk Pancakes
Blueberry Lemonade Pancakes
Silver Five
Strawberry Banana Pancakes
Simple & Fit Whole Wheat Pancakes with Bananas Combo
Raspberry White Chocolate Chip Pancakes
  find more ihop pancakes products

More Products from IHOP:

Big Steak Omelette
Classic Avocado Toast
Red Skin Potatoes
Southwest Scramble
French Fries
  view all ihop products

Other Types of Pancakes:

Buttermilk Pancakes
Blueberry Pancakes
Pancakes with Fruit
Potato Pancakes
Plain Pancakes
Pancakes (Dry Mix)
  view more pancakes nutritional info
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You should keep in mind that some meals may not be suited for all persons, and you should consult with your doctor before commencing any weight reduction program or diet plan.Although FatSecret provides the material on this site in good faith and with the belief that it is true, FatSecret makes no claims or guarantees as to its completeness or accuracy, and you should use any information, including nutritional values, at your own risk.Each and every trademark, copyright, and other type of intellectual property is owned by a specific individual or organization.

Buttermilk Pancakes with Blueberry Syrup

These pancakes are light and fluffy thanks to the use of buttermilk.Fresh blueberries may be added to the batter for a double-berry taste boost, or they can be used as a garnish on top of the pancakes.Cherry or other fruit syrups would also make a delicious addition to this classic morning delicacy..Pancakes made with buttermilk and blueberry syrup 2 quail eggs 2 cup s(10 oz/315 g) steamed broccoli flour that may be used for anything 2 tablespoons of sugar Baking powder (about 2 teaspoons) 1 tbsp.bicarbonate of soda 1 teaspoon of salt 2 cups (16 fl oz/500 mL) of water buttermilk 4 tablespoons (2 ounces/60 g) melted unsalted butter with no seasoning 1 or 2 tablespoons of canola oil Blueberry Syrup to be used as a condiment (recipe follows) Preheat the oven to 250 degrees Fahrenheit (150 degrees Celsius) (120 degrees C).Preheat the oven to 350°F and place an ovenproof plate in the oven.

  1. In a large mixing basin, whisk the eggs with an electric mixer on medium speed until foamy.
  2. Combine the flour, sugar, baking powder, baking soda, salt, buttermilk, and melted butter in a mixing bowl until well combined.
  3. Continue to beat the mixture only until it is smooth; do not overbeat the mixture.
  4. Preparing the pan: Heat a large heavy frying pan over high heat until it is hot enough for a few drops of water to sizzle and then evaporate instantly.
  5. Oil should be brushed into the pan.
  • Pour approximately one-third cup (3 fl oz/80 mL) of the batter onto the heated baking surface.
  • Prepare the batter for about 2 minutes, or until the surface is covered with tiny bubbles, the batter is set, the underside is browned, and the edges appear to be dry.
  • Cook for another 2 minutes or until the second side is golden brown, depending on how big your pancake is.

Transfer to a baking sheet and place in the oven to stay warm.Repeat the process with the remaining batter, adding additional oil to the pan as necessary.Serve the pancakes hot, and serve the syrup around the table as you go.This recipe makes 12 6-inch (15-cm) pancakes that serve 4 people.

Blueberry Syrup is a sweetener made from blueberries.Alternatively, this syrup can be served over crepes or with slices of coffee cake or plain pound cake.If you like a more rustic whole fruit syrup, you may leave the blueberries out.A coarse sieve rather than a fine-mesh one should be used while straining the syrup in order to achieve a somewhat thicker product.6 cups (1 1/2 lb/750 g) blueberries (about) 1 1/2 cups (12 oz/375 g) granulated sugar 1 teaspoon of coarsely minced lemon zest, to taste (optional) 3 tablespoons freshly squeezed lemon juice In a nonreactive saucepan, combine the blueberries, sugar, and lemon zest (if using) until well combined.

  1. Add 3/4 cup (6 fl oz/180 mL) water and bring to a boil over high heat, stirring constantly.
  2. Reduce the heat to medium-low and continue to cook, uncovered, stirring periodically, for approximately 10 minutes, or until the blueberries are ripe and some have burst, stirring occasionally.
  3. Fill a fine-mesh sieve set over a bowl and crush the solids with the back of a wooden spoon to remove as much liquid as possible from the blueberry mixture.

Cheesecloth can be used to line the sieve to get an even finer consistency.Bring the pot back to a boil.Using high heat, bring the mixture to a boil.Remove from the heat and continue to cook, stirring, for 2-5 minutes, or until the sauce has a light, syrupy consistency.

When the sauce is allowed to cool, it will thicken somewhat; stop cooking when the sauce has a slightly thinner consistency than you want.Add in the lemon juice and mix well.Fill jars with the mixture and keep them in the refrigerator for up to 1 month.

This recipe makes three half-pint (8-ounce/250-ml) jars.NOTE: You may also prepare the jars of syrup in order to store them for a longer period of time.Simply pour the hot syrup into hot, sterilized jars, allowing 1/4 inch (6 mm) of headspace between the jars and the liquid.Remove any air bubbles that may have formed.Clean the rims of the containers and use the lids to properly seal them.

  1. Process the jars in a boiling-water bath for 10 minutes to seal them.
  2. The jars can be kept in a cold, dark area for up to a year if they are tightly sealed.
  3. Variations in Flavor Syrup de lavender et de bleuets: To the blueberries, sugar, and water, add 3 tbsp.
  4. dried lavender flowers or 1/3 cup (3/4 oz/20 g) fresh pesticide-free lavender flowers.
  5. Orange-blueberry syrup may be made by substituting the same quantity of finely chopped orange zest and fresh orange juice for the lemon zest and juice in the recipe below.

The Art of Preserving, written by Rick Field, Lisa Atwood, and Rebecca Courchesne, contains even more delicious recipes for fruit preserves, pickles, and other types of preserves.

Can You Freeze a Cheese Ball? Yes, But You Have to FOllow the Rules

Cheese balls are very tasty, and they’re great for gatherings since they can be shared by all of your guests. If you have a surplus of cheese balls and wish to save one for another day, freezing it will do the job perfectly. Due to the fact that cheese balls are so delectable, there are several reasons why we should store some in the freezer at all times.

Can You Freeze a Cheese Ball?

Apparently, we’re not the only ones who enjoy these kinds of cheese balls.Despite the fact that they are enormous, they are the focal point of the celebration.This same circumstance was brought to our attention by one of our readers in a mail to us.I ordered two cheese balls for a Christmas gathering, but only served one of them since I ran out of time.The second one is still sitting in my refrigerator, untouched.Cheese balls are not a favorite of mine, and I only serve them at large family gatherings since everyone else seems to really appreciate them.

  1. However, I would like to save the spare one for the next family get-together, which will not be for another couple of months.
  2. I don’t want to throw it away and have to buy a new one, but I’m not sure if freezing it would cause it to dry out and become crumbly.
  3. Is it possible to freeze cheese balls?
  4. Yes, you can freeze cheese balls, but you should proceed with caution.
  5. While cheese does have a propensity to dry out after being frozen, this does not necessarily imply that your frozen cheese ball will be a disaster.
  • It is critical to freeze it carefully in order to avoid freezer burn, and then to give enough time for it to defrost completely before serving it.

How to Freeze a Cheese Ball?

  • The following procedures are required if you wish to save your cheese ball and conserve it for the next get-together: To freeze cheese balls, check to see that there are no dry areas on the cheese ball before freezing it.
  • In a double layer of plastic wrap, cover the entire cheese ball to keep it from moving about.
  • Double-check to ensure that no part of the cheese ball is exposed to air before placing it in the freezer, since this will result in freezer burn after the cheese ball is frozen.
  • Place the cheese ball in a freezer-safe bag and set it aside. Seal the bag, then mark it with the date and the contents
  • When storing the cheese ball in the freezer, place the bag in a hard-sided freezer-safe container if you are concerned about it being accidently squashed.

How to Thaw the Cheese Ball?

  • Plan ahead of time when you know you’ll be hosting your next get-together so that you can defrost the cheese ball. What you need to do is as follows. In order to utilize the frozen cheese ball, take it out of the freezer 1-2 days before you intend to use it.
  • Cheddar cheese balls cannot be thawed on the counter because to the milk content in them, and they also cannot be microwaved without losing their form.
  • Thawing them in the refrigerator is necessary to ensure that the temperature remains steady. Depending on the size of the cheese ball, this might take several hours or even overnight.
  • Thaw the cheese ball in the plastic wrap, ensuring that as much moisture as possible is retained in the cheese ball.
  • Make sure the cheese ball is thoroughly defrosted by unwrapping it and inserting a toothpick into the middle of the ball. It should be able to pass through the cheese ball without encountering any impediment.
  • Once thawed, it should be let to sit at room temperature for up to an hour before being served.
  • It is possible to roll the outside of the cheese ball in herbs or broken nuts before serving it if the surface of the cheese ball is not even.

Cheese Ball Recipe

Creating your own cheese ball will take some effort and time, so plan accordingly. You’ll be utilizing a variety of cheeses for pretty much every cheese ball recipe you come up with.

Cheese Ball Ingredients

  • Cream cheese, sour cream, Cheddar cheese, green onions, garlic powder, onion powder, pepper, and pecans are some of the ingredients.


  • Using a mixer, combine the cream cheese, sour cream, and powdered ingredients until well combined.
  • Combine all of the ingredients, including the shredded cheeses.
  • Place the cheese mixture in the refrigerator and let it to cool for an hour before serving.
  • Make a ball out of the dough using a spatula and your oiled hands.
  • Pecans should be rolled around the cheese ball until it is thoroughly coated.

10 Discontinued Restaurant Dishes You Forgot Existed — Eat This Not That

Their day in the spotlight has long since passed, but we’re here to take a journey down memory lane with them.The deadline for submissions is May 28, 2021.The day when a franchise restaurant decides to eliminate a certain dish off its menu is always a sad one.There’s no way to make up for the loss of a favorite meal choice, whether it’s done surreptitiously or you’ve had a few minutes to place those last few orders before you had to say goodbye for good.However, with time, you will add new menu items to your list of favorites, and before you know it, these long-gone restaurant dishes will be nothing more than a distant memory.After all, who doesn’t enjoy a good dose of nostalgia?

  1. We decided to take a journey down memory lane and take a look back at some of the meals that have been discontinued by restaurants and fast-food chains that you have most likely forgotten about by now.
  2. Let us pause for a minute to remember these long-gone menu choices.
  3. Check out these 15 Classic American Desserts That Deserve to Make a Comeback for additional inspiration.
  4. Olive Garden took the plunge and opted to launch their Chicken Alfredo Spaghetti Pie into the public in 2016 instead of later.
  5. This sumptuous dinner was made composed of spaghetti, seven cheeses, bacon, and grilled chicken, all of which was covered with Alfredo sauce and baked to perfection.
  • What a suffocating amount of information!
  • It’s safe to say that this is one dish that’s best left out of the kitchen altogether…
  • During Taco Bell’s foray into the fast-food breakfast market in 2014, the Waffle Taco was introduced as part of the menu.

Everything about this menu item is precisely what you would imagine it to be—sausage patty or bacon, scrambled eggs, and cheese were all wrapped up in a warm waffle and served with some syrup on the side.Although it was only around for a year, it was eventually phased out in order to make way for the introduction of the Biscuit Taco in 2015.Snack Wraps, how I adore these.These small wraps first appeared on McDonald’s menus in 2007 and quickly became popular.

Everything about them was straightforward: a piece of crispy or grilled chicken, cheddar jack cheese, lettuce, and ranch or honey mustard, all rolled up in a soft flour tortilla, of course.McDonald’s wraps would go on to be available in a variety of forms throughout the years, but they’ve now become just another of the Mickey D things that are no longer available for purchase.These original Snack Wraps, on the other hand, were the menu items that kicked off the whole craze.Due to the popularity of the pancake chain’s seasonal menu options, the IHOP menu is continuously being revised and modified.Several traditional foods, such as French toast, waffles, and of course, pancakes, may always be found on the breakfast menu.

  1. This is why you might have forgotten about the filled French toast, which is no longer available for purchase.
  2. It was back in 2010 when Denny’s added the Fried Cheese Melt to their value menu, and it made quite an impression on the public.
  3. Due to the fact that it was made up of four fried mozzarella sticks and melted American cheese that were grilled between two slices of sourdough bread, it included more than 800 calories.

Nutritionally, this is not necessarily the greatest option for you!Denny’s secretly discontinued this sandwich, however it continues to sell the Mega Philly Cheese Melt, which is similar in flavor.Are you looking for further helpful hints?It’s finally here: the ultimate restaurant and supermarket survival guide!

As soon as it was introduced, the Whole Hog Burger at UNO caused a stir, and it’s still spoken about in the restaurant community as though it’s a piece of culinary legend.″Did that burger actually exist?″ I wondered.Yes, it did, in fact.

The burger was composed of four types of meat—bacon, burger patty, pepperoni, prosciutto, and sausage—and four types of cheese—American, cheddar, mozzarella, and Swiss—as well as garlic mayonnaise, pickles, French fries, and onion rings.The burger also included garlic mayonnaise, pickles, French fries, and onion rings.It’s no surprise that it appeared to disappear as fast as it had arrived.If you aren’t a regular customer at Applebee’s, you may not have been aware that the restaurant company discontinued the Sriracha Shrimp appetizer back in 2018.It was back in 2013 when Chili’s debuted flatbreads to its menu.

  1. Dinner guests may select from three different flatbreads: the Margherita, the Chipotle Chicken, and the California Grilled Chicken.
  2. After all, who doesn’t appreciate a thin and crispy spin on pizza?
  3. However, the enchantment of Chili’s did not last forever, and the flatbreads were eventually discontinued, much to the delight of consumers.
  4. Let us make certain that they are not forgotten.
  5. IHOP has struck again.

Banana Nutella Crepes were removed from the menu in 2020, after the company decided to go ahead and do so quietly.In the year 2020, this Applebee’s menu item was just another casualty of the tremendous menu reduction that took place.Many chain restaurants reduced their menus to the bare essentials during the epidemic, so you might not have noticed that the chicken wonton tacos were no longer in stock.

  1. It is currently unknown whether or not the long-standing menu staple dish will ever make a comeback.
  2. We’ll cherish the memories we have of it.
  3. Jennifer Maldonado is a model and actress.
  4. Jaime Maldonado works as a senior editor at the food and health website Eat This, Not That!, where she specializes in food and health content.
  1. More information may be found here.

The Helltaker

The Helltaker is the title character and the main protagonist of Helltaker.


The Helltaker is a burly, muscular man who likes playing turn-based strategy games and eating chocolate pancakes.He is a member of the Hellfire Club.A red shirt and white suit jacket and slacks are worn by him during his journey through hell, and a red flower is worn in his lapel throughout.At the conclusion of the game, he dons a black apron with the word ″SATAN″ inscribed in white and makes pancakes in place of his usual suit jacket.


In the wake of a vivid dream in which he had amassed an army of demon ladies, The Helltaker determined that he would descend into Hell in order to establish a demon harem in the physical world.While a life with a demon harem is sure to be brief and miserable, the game concludes that you should make the most of it by having fun and making the most of the situation while you have it.Despite the fact that the Helltaker does not appear in Examtaker, he does receive a quick reference at the conclusion.Because Lucifer asserts that she is curious as to what he is up to these days, it is likely that he has either entered the abyss and joined Beelzebub, or that something else else has transpired.

Demons in the Harem

  • Pandemonica, Modeus, Cerberus, Malina, Zdrada, Azazel, Justice, Lucifer, Judgement, and Beelzebub (only in the secret ending) are some of the characters in the film.


The Helltaker’s Introduction The Helltaker’s Introduction Intro to Helltaker Scene from Helltaker’s arc Scene from Helltaker’s arc Helltaker’s Concept Art was created by Helltaker appears in the last sequence, to the right of the camera.

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Playable Characters
The HelltakerSubject 67
The Harem
PandemonicaModeusCerberusMalinaZdradaAzazel (Loremaster)JusticeLuciferJudgement
Miscellaneous Characters
BeelzebubThe Police
Unused Characters


Celi-Yak News Spring 2014 is reprinted with permission.

Ingredients You’ll Need

1 1/2 cups hulled and sliced strawberries (optional) strawberry jam (without seeds) 2 teaspoons gluten-free flour blend (about 1 1/4 cups) 2 tablespoons cane sugar (optional) 1 teaspoon baking powder that is gluten-free 1 teaspoon baking soda (optional) 1 1/4 cup buttermilk OR 1 cup plus 3 tablespoons milk + 1 tablespoon white vinegar 1 1/4 cup sour cream Light olive oil (or your preferred vegetable oil): 2 teaspoons 2 tablespoons 1 big egg (about) 2 cups of frozen cheesecake that has been chopped Using cooking spray For the finishing touch, use butter, confectioners’ sugar, or whipped cream (optional)


In a large mixing basin, combine the strawberries, jam, and 2 tablespoons warm water; put aside.Preheat the oven to 200 degrees Fahrenheit (180 degrees Celsius).In a blender, blend the flour mixture, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda, and salt until smooth and well combined.Transfer to a mixing basin and gently fold in the cheesecake pieces, making sure to keep them whole.Cook over medium heat on a large nonstick pan or griddle that has been sprayed with cooking spray.Pour about 1/4 cup batter onto the skillet for each pancake, working in batches if necessary.

  1. Cook for about 4 minutes on one side, then turn and cook for another 2 minutes on the other side, or until the opposite side has golden brown spots.
  2. Placing the completed pancakes on a baking sheet and keeping them warm in the oven is recommended.
  3. Serve the pancakes with the strawberry sauce on top, and if preferred, garnish with butter, confectioners’ sugar, or whipped cream on top of the pancakes.

Strawberry Cheesecake Pancakes

Breakfast Meal: Strawberry Cheesecake Pancakes – A fantastic breakfast recipe that combines strawberry cheesecake and pancakes! Fresh strawberries and cream cheese fill these fluffy pancakes, which are then drizzled with fresh strawberry syrup before being served! Strawberry cheesecake pancakes are really simple to prepare and delicious!

Strawberry Cheesecake Pancakes

This has had to be the greatest handmade pancake recipe I’ve ever had the pleasure of making.Yes, these pancakes are very delicious!Little morsels of cream cheese and strawberries are hidden inside the batter of these light and fluffy buttermilk pancakes, which are then topped with a delectable homemade strawberry syrup prepared from freshly picked strawberries.What could possibly be better than this?Simple pancakes that anybody can cook are the star of this springtime brunch dish, and they are excellent for serving to guests!In addition, these pancakes would be wonderful for brunch on Easter Sunday morning!

Common Questions About Making Strawberry Cheesecake Pancakes

What are strawberry cheesecake pancakes?

Strawberry cheesecake pancakes are buttermilk pancakes that include bits of strawberries and cream cheese fried directly into the pancakes while they are still warm. Then they’re topped with a handmade strawberry sauce, which is delectable.

What is the best way to cook pancakes?

In my opinion, the best way to cook pancakes is either in a greased cast iron skillet or in a skillet with some butter. The butter aids in the creation of the crisp golden rings that give the pancakes their distinctive flavor.

Do I have to make strawberry syrup?

Without a doubt, this is not the case! You may easily purchase strawberry syrup from the shop or simply spread a little amount of strawberry jam on top of the pancakes.

What should I do if my pancake batter is too thin?

I would recommend adding a small amount of flour. Add it gradually so that you don’t end up with too much.

What should I do if my pancake batter is too thick?

Pour in a small amount of milk, stirring constantly, so that you don’t add too much.

Tips on strawberry cheesecake recipe

  • This recipe only produces 9 pancakes, so if you’re cooking it for a group of more than 2-3 people, you should double the amount.
  • It is optional to use the strawberry syrup, but it is really wonderful. Using fresh strawberries brings the pancakes to a whole new level, but using readymade strawberry syrup works just as well as well.
  • When making pancakes, if you don’t want to deal with putting small bits of cream cheese into each one, you may just combine all of the ingredients in a blender and blend until well incorporated. The cream cheese will next be incorporated into the batter.

Looking for more breakfast ideas? Check these recipes out!

  • Breakfast: Snickerdoodle Pancakes, Chai Scones, Baked Coconut Donuts, Lemon Poppyseed Scones, and more. Dessert:

Time required for preparation: 20 minutes Preparation time: 20 minutes Time allotted: 40 minutes


Strawberry Cheesecake Pancakes

  • 3/4 cup all-purpose flour
  • 1 1/4 cup baking powder
  • 1 1/4 cup buttermilk
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 big egg, lightly beaten
  • 1 tablespoon oil
  • 1/4 cup cream cheese
  • 1/2 cup chopped strawberries
  • 1/2 cup sugar
  • Butter

Strawberry Syrup

  • Half-cup sliced strawberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon freshly squeezed lemon juice


Strawberry Syrup

In a small saucepan, mix all of the syrup ingredients and heat until boiling. Stirring constantly, bring the mixture to a boil over medium-high heat. Allow for a boil for 2-3 minutes before reducing the heat to a simmer. Cook for 20-25 minutes, stirring occasionally.

Strawberry Cheesecake Pancakes

  1. Combine the flour, buttermilk, sugar, baking powder, baking soda, and egg in a large mixing basin until well combined. Combine until everything is well-combined.
  2. Small slices of cream cheese (I used 1/4″ cubes for mine) should be cut into
  3. Using a pastry brush, lightly coat a griddle or a skillet with butter and heat over medium heat. Pour 1/4 cup of batter into a circle and spread evenly with a spatula. Place a few pieces of cream cheese and a few pieces of chopped strawberries into the pancake and fold it over. Cook until the edges of the pancake begin to brown and bubbles begin to develop around the edges. Cook until the bottom is browned on the other side. Repeat the process with the remaining batter. Put a small amount of butter on the griddle before pouring each pancake to ensure that they have golden rings on them.


Serve the pancakes with strawberry syrup and whipped cream on top, if desired.

Cheesecake Pancakes

  • Prep 30 min
  • Total 8 hr 30 min
  • Servings 5

Make creamcheese pancakes at home that are inspired by your favorite restaurant, and there is no limit to how many you can eat.



  • 1 package (8 oz) cream cheese
  • 2 cups BisquickTM Original mix
  • 1/2 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1 cup milk
  • 2 eggs

Strawberry Syrup

  • Fresh strawberries, cut
  • 1/2 cup strawberry syrup for pancakes
  • 1 cup frozen strawberries


  • 1 Cut the cream cheese in half lengthwise and cut each half into four pieces. Place on a cookie sheet that has not been oiled, cover, and freeze for 8 hours or overnight.
  • Toss the vegetables in the vegetable oil or cooking spray and heat the griddle to 375°F or the skillet over medium heat until they are hot.
  • 3 Break up the cream cheese into bite-size pieces and lay it away to cool. In a large mixing basin, whisk or fork together the Bisquick mix, graham cracker crumbs, sugar, milk, and eggs until well combined. Add in the cream cheese and mix well.
  • 4 Pour little less than a third of a cup of batter onto a heated griddle for each pancake. Cook until the edges are crisp and dry. Turn the pan over and cook the other side until golden brown.
  • 5 In a small dish, combine the strawberries and the syrup
  • spread the strawberry mixture on top of the pancakes.

Tips from the Betty Crocker Kitchens

  • tip 1 Use your favorite fruit or offer a variety.


580 calories, 26 grams of total fat, 11 grams of protein, 75 grams of total carbohydrate, and 39 grams of sugar

Nutrition Facts

Serving Size: 1 Serving

580 calories, 230 calories from fat, 26 grams of total fat (39 percent).Saturated fatty acids (12 g, 60%) 2 1/2 g of Trans Fat Cholesterol 140mg 46% of the population Sodium (830mg) is 35% of the total.Potassium 270mg (8% of the total) Carbohydrates (total: 75g, 25 percent) 2 g dietary fiber (nine percent) 39% of the calories come from sugars.Vitamin A 15 percent 15 percent Vitamin A 15 percent Vitamin C is included in 15 percent of the diet.Calcium is 15 percent of the total.10 percent iron, 10 percent chromium


1/2 cup starch; 0 fruit; 2 1/2 cup other carbohydrate; 0 skim milk; 0 low-fat milk; 0 milk; 1/2 cup vegetable; 0 very lean meat; 1/2 cup lean meat; 1/2 cup lean meat; 1/2 cup lean meat Half of a pound of high-fat meat; 4 ounces of fat; *Percent Daily Values (%DV) are based on 2,000-calorie diet. ®/TM General Mills All Rights Reserved 2022 ®/TM General Mills

This Homemade Pancakes Recipe Made from Scratch Rocks

We don’t get to IHOP very frequently, but when we do, I always have the Strawberry Cheesecake Pancakes, which are very delicious.After all, why wouldn’t I?I mean, the flavor is fantastic on its own, but when you take a look at all of those strawberries and realize that there are small chunks of cheesecake just waiting to be devoured, it’s hard not to be tempted to overindulge.Don’t even get me started on how much we enjoy pancakes in this household.I think we’ve manufactured plenty of those already.Take, for example, our pumpkin and carrot pancake mixes and our ready-to-make pancake mix, which allows us to cook pancakes whenever we want, no matter where we are.

Strawberry Pancakes Your Family Will Love

Make these delicious strawberry cheesecake pancakes for your family and they’ll fall in love with you instantly.Don’t forget that you’ll save money by cooking them from scratch at home rather than paying IHOP’s 9 dollars each plate.So make a trip to the grocery shop to ensure that you have the freshest ingredients.You might even go out and pick fresh strawberries if you have strawberry bushes in your yard.Believe me when I say that your berries will taste far fresher and sweeter than anything you’d receive at a restaurant.You’ll most likely end yourself wanting to eat a whole bowl of berries after reading this.

Make IHOP Recipes at Home

Consequently, you could definitely get away with not creating these delectable pancakes; nevertheless, why would you want to? Personally, I believe that I could eat these pancakes every day for the rest of my life and be perfectly content with it. To the contrary, I’d most likely be fantastic!

Pancake Recipe Scratch

Making pancakes from home is a straightforward process.The only thing you’ll need is a bowl to mix everything together in.There’s no need to bring out the mixer for this simple morning classic.It is beneficial to me, however, to use a batter dispenser in order to make my pancakes equally proportioned and to avoid splattering batter across the surface of my electric skillet.Because if I don’t utilize it, I tend to make a complete mess of everything.More excellent copycat recipes may be found here, or you can get restaurant gift cards online and use them to dine at your favorite restaurants.

  1. They are also excellent gift suggestions!
  2. In addition, Amazon Prime offers a free 30-day trial period that includes free shipping.
  3. Take a bite out of these delectable pancakes and taste the incredible flavor they have to offer!
  4. They are INCREDIBLY GOOD.

Copycat IHOP Cheesecake Pancakes

  • Pancake Recipe Scratch recipes are among the most popular breakfast dishes. For example, these IHOP Cheesecake Pancakes, which are delicious and simple to prepare, are a knockoff of the original. Preparation time: 10 minutes Preparation time: 6 minutes Time allotted: 16 minutes Course Breakfast American Cuisine and Portion Sizes 12 Calories (244.4 kilocalories) strawberries (hulled and diced)
  • 2 tablespoons strawberry jam (seeded)
  • 12 cups strawberries
  • 1 and a half cups all-purpose flour, all-purpose
  • 1 and a half cups buttermilk
  • 1 big egg
  • 14 cup vegetable oil
  • 14 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • salt to taste
  • 2 cups frozen cheesecake, diced
  • cooking spray
  • whipped cream topping
  • Combine the strawberries, jam, and 2 tablespoons warm water in a large mixing dish. Once the ingredients have been combined, set them aside.
  • Preheat the oven to 200 degrees Fahrenheit (180 degrees Celsius).
  • Using a blender, mix the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda, and salt until they are completely smooth and well combined. Transfer to a large mixing bowl. Gently fold in the cheesecake chunks, being sure to keep them whole.
  • Coat a big nonstick pan or griddle with cooking spray to prevent sticking. Heat it up on a medium heat setting
  • In batches, pour approximately 14 cup batter onto the skillet for each pancake
  • cook until golden brown.
  • Cook for approximately 4 minutes, or until the top is bubbling, then turn and cook for about 2 more minutes, or until the opposite side is golden brown, whichever comes first.
  • Placing the cooked pancakes on a baking sheet and keeping them warm in the preheated oven is recommended.
  • Serving suggestions: Serve the pancakes topped with strawberry sauce and a dollop of whipped cream
Calories: 244kcalCarbohydrates: 31gProtein: 5gFat: 11gSaturated Fat: 7gCholesterol: 39mgSodium: 242mgPotassium: 80mgFiber: 1gSugar: 16gVitamin A: 199IUVitamin C: 11mgCalcium: 83mgIron: 1mg Keyword cheesecake pancakes, copycat IHOP cheesecake pancakes, how to make Cheesecake Pancakes Use our free printable meal planner to plan your meals, keep your grocery list, and more.

Strawberry Cheesecake Pancakes

Buttermilk pancakes with a cream cheese swirl within and a layer of strawberry syrup on top, these Strawberry Cheesecake Pancakes are a delicious breakfast treat. Consider making my Strawberry Stuffed French Toast as an alternative sweet and delectable way to eat strawberries for breakfast!

Strawberry Cheesecake Pancakes

Who says that strawberry cheesecake can only be served as a dessert?These pancakes are delicate and fluffy, and they have a strawberry cheesecake taste to them that you will love.In addition, homemade strawberry syrup and a sprinkling of confectioners’ sugar are sprinkled on top to make the dessert even more delectable!This dish is certain to make the remainder of your day just as delicious as the first.

Strawberry Cheesecake Pancakes Ingredients

There are three elements to this recipe, but they are all simple enough that you can have these pancakes on the table for breakfast in no time at all!Fresh strawberries should be hulled and halfed the night before to save time in the morning.Strawberry Preserves: Preserves that include the most fruit are the most popular (as compared to jams and jellies).Because of the intense fruit flavor, they are frequently seen in baked goods.You might be able to get away with only using the strawberry jam instead.Preparing the strawberries: As previously said, you can hull and slice them the night before.

  1. Simply remove the stems, split them in half, and place them in a tightly sealed container in the refrigerator to preserve their freshness for many days.
  2. Cream Cheese: Before using the cream cheese, make sure it is at room temperature and completely softened before using it.
  3. To expedite the softening process, put the wrapped block of cream cheese in a basin of warm water for approximately 15 minutes before serving.
  4. Alternatively, take the cream cheese from its packaging and lay it on a microwave-safe dish, heating it in 15-second increments.
  5. Buttermilk: If you don’t have any buttermilk on hand to make the pancakes, you may create your own using this buttermilk recipe found online.

How to Make Strawberry Syrup and Cream Cheese Swirl

It is necessary to create the strawberry syrup first since it will be poured over the pancakes as a finishing touch.To prepare the syrup, just combine the preserves and halved strawberries in a saucepan over medium heat until warm.Over medium heat, bring the mixture to a gentle simmer.Once this is completed, take the syrup from heat and set it aside.The cream cheese swirl on top of these pancakes lends them the moniker ″cheesecake.″ When you are ready to prepare the cream cheese mixture that will be swirled into each pancake, combine the softened cream cheese with the sugar, vanilla, and milk in a medium-sized mixing bowl.Fill a pastry bag (or a zipped plastic baggie) with this mixture and pipe it into the pancake batter.

Pancake Batter

It’s time to go to work on the pancakes now that the syrup and cream cheese mixture are ready to go.To begin, whisk together the flour, baking powder, salt, and sugar in a large mixing basin until well combined.In a medium-sized mixing basin, whisk together the buttermilk, egg, and butter until well combined.Pour this into the flour mixture and whisk until everything is well-combined.Make sure not to overmix the batter.Rubbery pancakes are produced by overmixing and breaking up all of the lumps in the batter.

  1. During the baking process, loose flour in the mixture (also known as lumps) is trapped inside the air bubbles formed by the baking powder/buttermilk mixture.
  2. They spread out inside the air spaces and assist to give the pancake a little strength, which allows it to maintain its shape better.

How to Make Strawberry Cheesecake Pancakes

After the batter has been well combined (but not overly so), coat a pan with cooking spray and heat it over medium heat until it is hot.Using a 1/3 cup measure, pour roughly a third of the pancake batter onto the skillet.Spread the batter out into a circle approximately 4 inches in diameter.Reduce the heat to medium-low and cover the pan.In a piping bag, fill the pancakes with the cream cheese mixture as soon as the pancakes begin to bubble around the edges.Squeeze the mixture into the batter in a swirling motion, beginning in the middle.

  1. If you don’t have a pastry bag, you may pipe the cream cheese swirl into the cake using a zipped plastic bag with the corner cut off.
  2. Cook the pancake for another 2-3 minutes after you’ve added the swirl.
  3. The top of the pancake should start to bubble up, and the bottom should be golden brown at this time.
  4. Gently, but quickly, turn the pancake over on its side.
  5. Cook for another 2-3 minutes, or until the opposite side is golden brown as well, whichever comes first.
  • After each pancake, or after each batch of pancakes is cooked, wipe clean the skillet with a paper towel.
  • Continue with the remaining batter and cream cheese filling until all of the ingredients are used.
  • Using this recipe, I can get 6-7 pancakes out of it.

Once the pancakes are cooked, cover them with the strawberry syrup and a sprinkling of confectioners’ sugar before serving them to guests.Enjoy!

Looking for More Breakfast Favorites?

  • Pancakes made with sourdough Pumpkin Pancakes are a delicious breakfast option. Apple Pancakes with a Spicy Twist Recipe for Cinnamon Rolls Raspberry Cream Cheese is a delicious treat. Sweet Rolls are a type of pastry that is sweet and delicious. Strawberry Cheesecake is a dessert that is made using strawberries. Pancakes are airy buttermilk pancakes with a cream cheese swirl in the middle and a sprinkling of strawberry syrup on top. Breakfast is served
  • the cuisine is American. Strawberry Cheesecake Pancakes are the focus of this recipe. Approximately 6 pancakes per serving. Calories: 431 kilocalories Syrup strawberries, hulled and cut into halves
  • 34 cup strawberry preserves
  • 8 ounces fresh strawberries
  • A Cream Cheese Swirl is made with 4 ounces of thoroughly softened cream cheese.
  • Sugar, 1/4 teaspoon vanilla extract, and 2 teaspoons milk are all used in this recipe.
  • Pancakes 14 cup granulated sugar
  • 112 cups (187.5g) all-purpose flour
  • 312 teaspoons baking powder
  • 12 teaspoon kosher salt
  • 14 cup (306g) buttermilk
  • 1 big egg, room temperature
  • 3 tablespoons melted and cooled butter
  • confectioners’ sugar for garnish


  1. In a small saucepan, cook the preserves and strawberries over medium heat until the preserves are hot. Reduce the heat to a gentle simmer.
  2. Allow it cool while you make the cream cheese swirl and the pancakes.

Cream Cheese Swirl

Combine the softened cream cheese, sugar, vanilla, and milk in a medium-sized mixing bowl. Fill a pastry bag halfway with the contents and set it aside. (If you don’t have a pastry bag, you might alternatively use a zippered plastic bag.)


  1. In a large mixing basin, whisk together the flour, baking powder, salt, and sugar until well combined.
  2. In a medium-sized mixing basin, whisk together the buttermilk, egg, and butter until well combined. Pour the liquid into the flour mixture and whisk until well combined.
  3. Cook over medium heat in a nonstick skillet sprayed with cooking spray.
  4. As soon as the skillet is heated, pour in 13 cup of batter. If necessary, spread the batter out to a diameter of around 4 inches.
  5. Reduce the heat to a medium setting.
  6. Immediately as the pancake begins to develop bubbles around the edges, pipe the cream cheese filling into the pancake. Squeeze the filling into the pancake batter in a swirling motion, starting in the middle of the pancake.
  7. Cook the pancake for 2-3 minutes, or until bubbles begin to appear on the surface of the pancake and the bottom is golden brown.
  8. Gently, but quickly, turn the pancake over on its side. Cook for a further 2-3 minutes (while maintaining the medium-low temperature) until the opposite side is golden brown.
  9. Using a paper towel, wipe off the pan and repeat the process with the remaining pancake batter and cream cheese filling.
  10. Strawberry syrup and confectioners’ sugar should be drizzled over pancakes before serving.
meet Amanda Rettke

Amanda Rettke is the founder of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasi

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