Blueberry Cheesecake Flapjacks

I love love love breakfast foods!  But I am not a morning person.  I know, not a good combination.  So we regularly have breakfast for dinner.  In fact, last month I actually made pancakes for breakfast and my 3 year-old commented that pancakes were not breakfast food, but dinner food.  So whether you make these for dinner or breakfast you will flip for these flapjacks!  It's like eating blueberry cheesecake for breakfast or dinner, whichever. 

Prep Time: 30 minutes

Cook Time: 5 minutes per batch - longer if you are using frozen blueberries
Yield: 12 pancakes (I always double the batter but you don't need to double the cream cheese mixture)
Family Friendliness: Some of my kids aren't fans of blueberries, so I leave the blueberries out of theirs, but the pancakes are still yummy without them.

Blueberry Cheesecake Flapjacks

1 pkg. (3 oz.) cream cheese, softened
¾ c. whipped topping (I don't like whipped topping so I use real whipped cream)
1 c. all-purpose flour
½ c. graham cracker crumbs
1 T. sugar
1 t. baking powder
½ t. baking soda
¼ t. salt
2 eggs, lightly beaten
1¼ c. buttermilk (no substitutes and don't use the powdered stuff)
¼ c. butter, melted
1 c. fresh or frozen blueberries
¾ c. maple syrup, warmed
Additional blueberries, optional
Directions: For topping, in a small bowl, beat cream cheese and whipped topping until smooth.  Chill until serving.  In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt.  Combine the eggs, buttermilk, and butter; add to dry ingredients just until moistened.  Fold in blueberries.  Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top.  Cook until the second side is golden brown.  Spread topping over pancakes.  Top with warm syrup; sprinkle with additional blueberries if desired.

(This recipe and photo are originally from a Taste of Home Magazine or tasteofhome.com)