Back to School Pancake Bar

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Back to School Pancake Bar
  • Prep 30 min
  • Total 40 min
  • Servings 6
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Send them off to school in sweet style with our Back to School Pancake Bar that lets your little scholars create their own delicious masterpieces.
By Cindy Ensley
Created Aug 7, 2013


Cheesecake Spread

  • 1/2 cup whipping cream
  • 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1 tablespoon sugar



  • Hazelnut spread with cocoa
  • Miniature chocolate chips
  • Yogurt-covered raisins
  • Candy sprinkles
  • Almonds
  • Granola
  • Shredded coconut
  • Fresh berries
  • Honey
  • Maple syrup


  • 1
    Heat oven to 200°F.
  • 2
    To make Cheesecake Spread: In medium bowl, whip cream to a medium peak. In another bowl, stir cream cheese to soften; mix in the sugar, and fold in the whipped cream until combined. Cover and refrigerate until ready to use.
  • 3
    Mix Pancake ingredients until well combined. Cook pancakes on nonstick pan or griddle over medium heat until both sides are golden brown. Move to parchment-lined cookie sheet, and place in oven to keep warm.
  • 4
    Assemble Toppings in cups, bowls and little pitchers. Set up pancake bar using Toppings, Cheesecake Spread and hot Pancakes. Serve with plenty of milk and orange juice for washing down.

Tips from the Betty Crocker Kitchens

  • tip 1
    Alternatively, make the pancakes days ahead; place in single layer on cookie sheet. Place in the freezer until frozen solid; remove from cookie sheet and place in a resealable freezer plastic bag. Freeze until ready to use. Reheat in toaster.
  • tip 2
    Just like the pancakes, the Cheesecake Spread can be made in advance; just refrigerate until ready to use, and allow to soften about 20 minutes at room temperature so it becomes spreadable.
  • tip 3
    To make the decorative tape flags, simply trim down some wooden skewers and affix with tape. Cut pennant shapes with scissors.


Nutrition Facts are not available for this recipe
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