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Blueberry Cheesecake Pancake Recipe

Author Larisha Campbell


  • 1 1/4 cups Organic All-Purpose Flour
  • 1/4 cup organic sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 cups buttermilk organic/grass fed preferred
  • 2 egg whites
  • 1/4 cup coconut oil melted
  • 1 cup fresh blueberries
  • 2 cups chopped frozen cheesecake
  • Homemade Whipping Topping Recipe
  • Homemade Blueberry Syrup optional


  1. Preheat oven to 200 degrees F. Place oven safe dish inside to hold finished pancakes.
  2. In a smaller bowl, add the 2 eggs whites. Beat with a whisk until stiff peaks form (5-7 minutes). In a large bowl combine, flour, sugar, baking powder, and baking soda. Mix lightly to combine.
  3. Add the buttermilk and coconut oil to the mixture and stir just until combined. Add in the stiff egg whites and fold into mixture. *Do Not over mix in egg whites. Fold in chopped cheesecake and blueberries.
  4. Heat a medium skillet with some coconut oil over medium low heat. Add 1/4 – 1/2 cup of pancake batter at a time to your skillet. Wait until bubbles begin to form, then flip. Cook another 2-3 minutes and remove to warmed plate in oven. Repeat until you have no more pancake batter left. Top with Homemade Whipped Topping and Blueberry Syrup! Eat and enjoy.