Raspberry Cream Cheese Stuffed Pancakes

1.In a large mixing bowl, combine the pancake mix, Belgian waffle mix, milk, eggs, mashed banana, vegetable oil, and cinnamon. Stir until just combined; do not overmix. Let the batter sit for 5 minutes to thicken slightly.

2.In a separate bowl, mix the softened cream cheese, raspberry sandwich spread, and peanut butter until smooth and well combined. Set aside.

3.Preheat a non-stick skillet or griddle over medium heat and add a small amount of butter to grease the surface.

4.Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

5.Spoon about 1 tablespoon of the raspberry cream cheese mixture onto the center of each pancake. Top with another 1/4 cup of pancake batter to cover the filling.

6.Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter and filling, greasing the skillet as needed.

7.Serve the pancakes warm, topped with fresh blueberries, a drizzle of butter flavored syrup, and maple syrup.