IHOP's New York Cheesecake Pancakes
A copycat of IHOP's decadent cheesecake pancakes made with sour cream and cream cheese in the batter, dusted with graham cracker crumbs and topped with cheesecake filling.
⏱️ Prep: 15 min🍳 Cook: 15 min🍽️ Makes 10
Nutritionper 1 pancake (~85 g)›
190
Calories
5g
Protein
24g
Carbs
7.5g
Fat
Ingredients
| 1 1/4 cups (155 g) | all-purpose flour |
| 1 tbsp | sugar |
| 1 tsp | baking powder |
| 1 tsp | baking soda |
| 1/4 tsp | salt |
| 1 1/2 cups (360 ml) | buttermilk |
| 1/4 cup (60 g) | sour cream |
| 1/4 cup (60 g) | cream cheese, melted |
| 2 | large eggs |
| 1 tsp | vanilla extract |
| 1/2 cup (50 g) | graham cracker crumbs |
| 1/2 cup (120 g) | prepared cheesecake filling |
| as needed | butter or oil, for greasing the griddle |
Instructions
- Preheat a griddle or nonstick skillet over medium heat.
- Combine the flour, sugar, baking soda, baking powder and salt in a big bowl.
- In a different bowl, thoroughly blend the buttermilk, sour cream, cream cheese, eggs and vanilla extract.
- Add the liquid components to the dry ingredients and combine only until barely blended; the batter may still have some lumps.
- Grease the griddle with butter or oil. Pour 1/4 cup of batter per pancake onto the griddle and sprinkle each with some graham cracker crumbs.
- Cook until surface bubbles appear, flip, and cook 1-2 minutes more until golden brown.
- Remove the pancakes and top each with some cheesecake filling. Stack and serve with maple syrup or any toppings of your choice.