Blueberry cheesecake pancakes served on plates

Blueberry cheesecake pancakes

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Prep: 10 mins Cook: 10 mins


Serves 4

Try these moreish blueberry cheesecake pancakes on Shrove Tuesday, they'll go down a storm with the family. They also make a lovely dessert all year round

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal390
  • fat22g
  • saturates7g
  • carbs35g
  • sugars15g
  • fibre2g
  • protein10g
  • salt0.4g
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  • 150g fresh or frozen blueberries



    Blueberries are one of the few edibles native to North America and credited with being…

  • 1 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 100g cream cheese
  • ½ -1 tbsp icing sugar, to taste
  • 4 pancakes or crêpes (see recipe, below)
  • 4 caramelised biscuits or ginger nuts, crushed
  • 50g nuts (pecans or almonds work well), roughly chopped or crushed (optional)


  1. Simmer the blueberries and maple syrup over a low heat until soft and syrupy, this should take about 3 mins.

  2. Mix the cream cheese and icing sugar to taste. When the pancakes are cooked, top with blueberries, sweetened cream cheese, crushed biscuits and nuts.

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