Reviews & Comments

First bite, my 16 yr old daughter said, "These taste like I-Hop!". Very fluffy and simple overall. Cut cheese into bite size pieces & left some in strips as it was hard to work with fresh. Only froze cream cheese 3 hrs & it worked fine. The frozen strips, that sat out while i made the batter, were much easier to cut into pieces, will freeze strips for a few hours-then cut into bites-then freeze, next time. I dropped cheese into each pancake & only used half of a low fat brick of cream cheese. I followed recipe, but added a splash of vanilla. I added a splash of milk towards the end to thin out just a tad & overall made 14 5"-6" pancakes. I didn't have strawberry syrup, but I mixed in strawberry jam & prepped that the day before. Wouldn't enjoy as much without the fruit on top. Didn't taste the graham cracker crumbs, but it did add flavor to the batter, better with the crumbs. Everyone loved them, except my 11 yr old because she's not a fan of cream cheese, but she said the strawberries helped & she ate most of it. Will make again!

I made these for my 13 year old daughter and she LOVED them, she wants them for her birthday breakfast now! One suggestion I would have though is to slightly freeze the cream cheese the night before and then cut it into bite sized pieces before freezing them overnight. Trying to cut fully frozen cream cheese strips into pieces sent frozen cream cheese flying through my kitchen - LOL!!

I use Splenda instead of sugar....you really can't tell the difference...If you like cheesecake, thesae pancakes are for you..The fresh strawberries, are a must......yummy!

griddle tip, to make sure your pancakes dont break, watch the edges and the top, when you see your bubbles, and they break, the edges should be almost golden, thats the time to flip. ;)