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Chocolate Cheesecake Maple Pancake Stacks

Categories: Breakfast

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If you are tired of serving plain pancakes, try this chocolate and cheesecake variety. Top a short stack with pecans and maple syrup.


  • 25 oz. all-purpose flour
  • 1.6 oz. Clabber Girl Baking Powder 4 Tbsp
  • 7 oz. eggs approximately 4, slightly beaten
  • 1.85 oz. granulated sugar 1/4 cup
  • 4 oz. cream cheese softened
  • 3 c. maple syrup
  • 1 1/2 c. milk
  • 32 oz. milk 1 qt
  • 3 oz. pecans chopped and toasted
  • 1 1/2 c. Royal Cheesecake Mix
  • 0.3 oz. salt 2 Tbsp
  • 3.7 oz. vegetable oil 1/2 cup


1.    In 5-quart mixer bowl, beat cream cheese with wire whisk until creamy. Add Royal No-Bake Chocolate Cheesecake Mix and milk. Beat on low speed    30 seconds; scrape bowl well. Beat on medium speed 2 minutes. Set aside.

2.     In 5-quart mixer bowl, beat flour, baking powder, sugar and salt with paddle beater on low speed until mixed.

3.     Add eggs, milk and oil. Beat on low speed until moistened.

4.     For each serving, bake 3 pancakes on griddle, using scant 1/4 cup batter for each pancake.

5.    Place 1 pancake on serving dish; spread with 2 tablespoons chocolate mixture.

6.    Top with another pancake and spread with 2 tablespoons chocolate mixture.

7.    Top with remaining pancake.

8.    Top with syrup and pecans.

*Add a little milk if desired for a thinner pancake.

Makes 12 servings

TIP: You can substitute purchased pancakes and heat to order.

TIP: For variety, vary the flavor of syrup and the type of nuts used.