Cherry Cheesecake Pancakes

Cherry Cheesecake Pancakes 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 teaspoon baking powder 1 teaspoon baking soda pinch of salt 2 cups chopped frozen cheesecake I used a 17 oz Sara Lee Original Cream Cheesecake Topping: 1-8 oz pkg of cream cheese softened 1/4 butter softened 1/2 cup powdered sugar 1/2 tsp vanilla 1 can of cherry pie filling warmed cooking spray Preheat the oven to 200 degrees F In a mixing bowl, combine cream cheese, butter, powdered sugar and vanilla Whip until smooth and refrigerate until all of pancakes are cooked Warm the cherry pie filling in a saucepan over low heat until all pancakes are cooked Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth Transfer to a bowl and stir in the cheesecake pieces, keeping them whole Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat Working in batches, pour about 1/4 cup batter into the skillet for each pancake Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes Transfer the finished pancakes to a baking sheet and keep warm in the oven Remove the topping from the fridge and microwave until warm and soft Serve the pancakes topped with the cheesecake filling/topping and warm cherry pie filling/topping