Kicking Off Fall with Pancakes-Apple Oatmeal Cheesecake Pancakes

My family and I spent this Labor Day weekend camping, enjoying the last of the summer season. With all of our summer activities and our camping coming to an end, I decided to make my family a fall festive breakfast for our final meal in the beautiful Rancho Jurupa Park.

Keeping with the good old, give-the-teacher-an-apple tradition, I thought what better breakfast to represent fall than apple pancakes!? Pancakes are quick and simple camping food-especially with my favorite non-skillet electric skillet. These pancakes are full of cinnamon apple fall flavor and hearty oatmeal and topped with a sweet cheesecake filling. I used full sugar for these babies. But…these are low fat, so of you want to keep them even healthier, you can substitute all the sugars for Truvia sweetener (whichever is the equivalent ratio) and sugar free maple syrup.
And because no morning of camping is complete without a steaming cup of coffee…

Sprinkle cinnamon into your coffee grinds. This antioxidant rich spice may reduce blood pressure, lower stress, and burn more calories!
— Food & Nutrition (@Live_Nutrition) September 2, 2013

I apologize in advance for the poor lighting in the pictures. This is what you get when working with the natural lighting of the great outdoors.

Apple Oatmeal Cheesecake Pancakes


2 cups Heart Smart Bisquick

1/2 cup Quick Oats

1 1/2 cups milk

4 oz fat free plain Greek yogurt

1 egg

1 Tb sugar

1 tsp cinnamon

1 apple-your favorite kind-I used Gala, diced

Cheesecake Topping:

3 oz whipped cream cheese

2 oz fat free plain Greek yogurt

3 Tb sugar

1 Tb maple syrup


1 apple sliced


Maple syrup


Heat your electric griddle-or if at home, any non stick griddle, to 350F.

Combine batter ingredients in order, folding in diced apples last.
In a small bowl, combine cheesecake topping ingredients and whisk until smooth, using a fork or small whisk.
It should be nice and smooth. I had to try very hard not to eat it out of the bowl. In fact, I was dipping the pancakes in this at the end. This reminds me of my childhood and licking the beaters of my Oma’s famous German cheesecake-which I vow to recreate one day if I can ever finagle the recipe from her.
Spray griddle with cooking spray and spoon batter onto griddle using 1/4 cup portions. Allow to cook on one side until bubbles form around the edges, about 3-4 minutes.
Carefully flip pancakes and cook about 3 minutes more, until golden brown on each side.
These pancakes are thick, yet fluffy, packed with fiber, iron and vitamin C. One bite of these and I wasn’t sure if I was having breakfast or dessert.
To serve, layer one pancake, a large dollop of cheesecake topping, some sliced apples and cinnamon. Repeat as many layers as you are hungry. 😉 The oatmeal combo with warm soft apples tucked into each pancake, combined with the sweet cheesecake and crunchy apple slices will be sure to have your kids and family asking for more.
Top with maple syrup and enjoy!
Makes 14-16 pancakes. Prep 10 min. Cook 25 min.
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