IHOP Cheesecake Pancakes

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If you love pancakes and you love cheesecake, then there is no reason why you won’t absolutely love today’s secret recipe.  IHOP has created the ultimate treat with their cheesecake pancakes.

These fluffy pancakes are loaded with creamy, rich cheesecake pieces and topped with a delightful strawberry topping.  Whether you choose to enjoy these as a breakfast or a dessert, I will warn you, they are extremely yummy and very filling.

Don’t forget, we have many of your other favorite recipes from IHOP on our forum here: Go Here


New Secret Recipe

IHOP Cheesecake Pancakes

1 1/2 cups of strawberries
2 tbsp. seedless strawberry jam
1 1/4 cups flour
1 1/4 cups buttermilk
1 egg
1/4 cup vegetable oil
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
Whipped cream and powdered sugar
8 oz. cream cheese
1/2 cup graham cracker crumbs

Remove the outer edge of each strawberry, then slice lengthwise. Place strawberries in a bowl and set aside.

Cut an 8 ounce block of cream cheese into four long pieces. Lay the pieces on a cookie sheet and cover with foil. Place the cream cheese in a freezer for 8 hours.

Combine 1 1/4 cups of flour, 1 1/4 cups of buttermilk, 1 medium egg, 1/4 cup of vegetable oil, 1/4 cup of sugar, 1 teaspoon baking powder and 1 teaspoon baking soda in a blender. Pulse the mixture until it’s smooth and creamy.

Remove the cream cheese pieces from the freezer and dice them into small, 1-inch cubes.

Pour the pancake batter into a large mixing bowl and stir in 1/ cup of graham cracker crumbs and the cream cheese cubes.

Mix the sliced strawberries, 2 tablespoons of strawberry jam, and the water in a small bowl. For best results, opt for a high-quality strawberry jam.

Spray a large skillet with nonstick cooking spray and place it over medium heat.

Pour 1/4 cup of batter into the skillet for each pancake. When the cakes become bubbly on top, flip them over and cook the other side for about two minutes.

Pour the strawberry sauce mix over the finished pancakes.

Garnish pancakes with whipped cream and powdered sugar for a festive, restaurant-style touch.

Source: The Recipe Secrets Forum
Until Next Time… Be Well!

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IHOP Pumpkin Pancakes

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I hope your week is going well.

I was the first one up in my house today, so I surprised everyone by making a batch of pumpkin pancakes for breakfast.

These pancakes are so delicious, and so sweet.  You could also serve these as a dessert with some vanilla iced cream.


New Secret Recipe

IHOP Pumpkin Pancakes

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,


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Copycat IHOP Swedish Pancakes

Some of my best memories of my Grandmother, were in the kitchen. One summer growing up I spent a week with my grandparents and she taught me quite a few recipes. We baked cookies, made candy, pickles and my favorite was Swedish Pancakes. These pancakes were good for any time of day…breakfast, dinner…it didn’t matter! When I came across this recipe for IHOP’s version of this classic, it brought back such good memories that I had to share it with you all. Enjoy !!!

3 eggs
1 c. milk
1 1/2 c. sifted flour
1 tbsp. sugar
1/2 tsp. salt
1/2 c. cream (or milk)
2 tbsp. butter, melted
Confectioners sugar
2 c. lingonberry sauce (I use red currant jelly)

Beat eggs until very light. Then sift together the flour, salt and sugar.
Add half the milk and fold in flour, sifted with sugar and salt.
Then add remaining milk, cream and butter.
If consistency is too thick , add more milk.
Using a hot griddle, ladle the batter onto the griddle creating a 5-6 inch diameter.
These pancakes are thin and will only need a minute or two on each side.
Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll.
Serve sprinkled with confectioners sugar.