When I was a kid, I couldn’t wait until the weekend came. Not so I could sleep in. I’ve always been a morning person. But, so I could have pancakes! My mom made them almost every weekend.
And they’re still my favorite breakfast food. There’s something about those fluffy cakes piled high with butter and lots of syrup. When we go out for breakfast, I always look for a combination that has something savory with pancakes on the side. It’s the best.
And fruit topping on pancakes are the best. These pancakes get a dose of blueberry topping and cheesecake! What a perfect combination.
The toppings should be made the night before and refrigerated until ready to use.
You can get my delicious, fluffy homemade pancake recipe here:
Blueberry Topping:
1 cup blueberries
1/4 cup sugar
1/4 cup water
1 tsp cornstarch
Cheesecake Topping:
1 stick (8 oz) cream cheese (softened)
1/3 cup powdered sugar
1/2 tsp vanilla
1 tbsp heavy cream
In a saucepan, combine blueberries and sugar. Cook for 5 minutes. Combine water and cornstarch in a small bowl or cup. Add to the blueberries. Cook until thickened. If the mixture gets too thick, add a little water a teaspoon at a time. Cool or refrigerate overnight.
In a bowl combine softened cream cheese, powdered sugar, and vanilla. Beat until incorporated. Add cream and mix until smooth. Refrigerate overnight.
Add cheesecake mixture and blueberries to pancakes. Top with maple syrup.
