What exactly are IHOP’s New York Cheesecake Pancakes, you ask?
Is it a breakfast item? Is it a dessert? Well, let’s refer to the official IHOP website to find out!
Yup, that’s right. I’m talking about IHOP’s “Frankensteined” concoction of cheesecake and pancakes combined into one… now commonly referred to as “Pancake Stackers” at your neighborhood IHOP restaurant.
“Fluffy buttermilk pancakes loaded with creamy, rich cheesecake pieces and crowned with cool strawberries, powdered sugar and whipped topping.” -IHOP.com
So yes, I have to admit the idea of eating IHOP’s New York Cheesecake Pancakes on a regular basis would be a recipe for guaranteed obesity.
But since I’m a Canadian, I don’t have the luxury of being able to saunter into a nearby IHOP restaurant and ordering their Pancake Stackers anytime I want. The nearest IHOP to where I live would be in the Niagara Falls/Buffalo region… which is a good 1 1/2 to 2 hours drive away by car, and across the U.S./Canada border!Once in a while, my husband and I do find ourselves going on road trips to the States… and usually if we happened to swing by Buffalo, we’d stop at an IHOP for brunch.
During one of our recent visits, I did find myself trying their New York Cheesecake Pancakes. And yes, I do admit they were sinfully delicious. But I most definitely would not have them more than once in a blue moon, that’s for sure! I mean, according to this article on the “Scariest New Restaurant Food“…
IHOP’s New York Cheesecake Pancakes ranks #4 with a whopping total calorie intake of 1,270 per meal.
That’s the calorie equivalent of 28 McDonald’s Chicken McNuggets!Anyway, why am I all of a sudden blogging about IHOP’s Pancake Stackers? Well, I just purchased the latest May 2011 edition of the Food Network Magazine… and guess what was on the cover? If you guessed IHOP’s New York Cheesecake Pancakes, then you would be correct!
Seeing how I have a thing for trying out copycat restaurant recipes, I was highly curious as to whether or not I’d be able to accurately reproduce IHOP’s New York Cheesecake Pancakes… which is why I decided to give the Food Network Magazine’s Almost-Famous Cheesecake Pancakes recipe a try (that’s the name they gave to their copycat recreation of IHOP’s “top secret” recipe).
I gotta admit, it was fun making these cheesecake pancakes! Ridiculously rich, of course… and I’m likely to never make them again. But I can now say I’ve successfully attempted recreating IHOP’s New York Cheesecake Pancakes… because they did indeed taste pretty darn similar to the original!
IHOP New York Cheesecake Pancake copycat recipe cooking tips
A couple notes, for those of you would are also interested in giving this recipe a whirl.
- The recipe calls for 2 cups of chopped frozen cheesecake. I had purchased a 600g circular frozen cheesecake that’s approximately 5 1/2″ wide in diameter, and 1 1/2″ tall. I found that 2 cups of chopped cheesecake loosely translated to half of the frozen cake.
- In order to make the strawberry sauce, the recipe also calls for 2 tbsp of jam and 2 tbsp of warm water be mixed with 1 1/2 cups of sliced strawberries. I found that adding 2 tbsp of warm water was too much, and made the sauce very “liquid-y” and diluted. I’d recommend maybe dividing the amount of water by half, and slowly adding more if needed.
Without further ado…
Here’s the copycat recipe for recreating IHOP’s famous New York Cheesecake Pancakes!
If you’re planning on making this at home, please leave a comment below to let me know how it goes. I’d love to know all about it!
IHOP’s New York Cheesecake Pancakes Copycat Recipe
- Description: A copycat recipe for recreating IHOP’s famous New York Cheesecake Pancakes, part of the restaurant’s breakfast (and/or dessert?) menu.
- Active Time: 30 minutes
- Total Time: 30 minutes
- Yield: About 8 pancakes
- Recipe Type Copycat
- Dish Type/Course: Breakfast/Brunch (and/or Dessert?)
- Cooking Methods: Pan Frying, Baking
- Cuisine: American
- 1 1/2 cups strawberries, hulled & sliced
- 2 tbsp seedless strawberry jam
- 1 1/4 cups all-purpose flour
- 1 1/4 cups buttermilk
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 2 cups chopped frozen cheesecake
- Cooking spray
- Butter/confectioners’ sugar/whipped cream for topping
- Mix strawberries, jam & 2 tbsp warm water in a bowl; set aside.
- Preheat oven to 200°F.
- In blender, pulse flour, buttermilk, egg & oil.
- Add granulated sugar, baking powder, soda & salt.
- Continue pulsing in blender until smooth.
- Transfer to a bowl & stir in cheesecake pieces, keeping them whole.
- Coat nonstick skillet or griddle with cooking spray & heat over medium heat.
- Working in batches, pour 1/4 cup batter into skillet for each pancake.
- Cook until bubbly on top (about 4 minutes).
- Flip & cook until other side golden (about 2 more minutes).
- Transfer finished pancakes to baking sheet & keep warm in preheated oven.
- Serve pancakes topped w/ strawberry sauce.
- Top w/ butter, confectioners’ sugar or whipped cream if desired.