Strawberry cheesecake pancakes

This recipe is from the Taste of Home website. We used strawberries instead of blueberries because I had bought Stawberries at the store. Unfortunately we didn't have extras for topping. They were tasty though. Brandon made the cream cheese and I guess didn't pay attention and used the entire 8 oz package of cream cheese then kept adding the cool whip until it was a good consistency. This would be tasty with jam or triple berry sauce - or make a sauce like triple berry or blueberry sauce with strawberry or whatever fruit you are using. We did need a second batch of pancakes.
Ingredients

• 1 package (3 ounces) Kraft Philadelphia® - Cream Cheese, softened - we used 8 oz
  
• 3/4 cup whipped topping -we used most of a container
  
• 1 cup all-purpose flour
• 1/2 cup graham cracker crumbs
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 1-1/4 cups buttermilk
• 1/4 cup butter, melted
• 1 cup fresh or frozen blueberries (we used strawberries)
  
• 3/4 cup maple syrup, warmed
• Additional blueberries, optional

Directions

• For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.
• In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.
• Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired. Yield: 12 pancakes (3/4 cup topping).