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by Stephanie Manley, Last Updated 3 Comments
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IHOP Blueberry Cannoli Pancakes is a new menu item at the restaurant. These pancakes for those who love blueberries are a dish you don’t want to miss. Fluffy homemade buttermilk pancakes are topped with blueberries and sweetened ricotta cheese for a wonderful breakfast treat.
I personally love IHOP. They have really put a lot into their menu over the last couple of years. They continue to create more seasonal menu items.
IHOP Blueberry Cannoli Pancakes are simply wonderful. Fluffy buttermilk pancakes, blueberries, and a flavored and sweetened ricotta that tastes just like a cannoli. These are simple to make and just take a few extra ingredients to turn an ordinary pancake into something more.
Table of Contents
Ihop Blueberry Cannoli Pancakes Ingredients
For this recipe, I am using my copycat IHOP buttermilk pancakes. I think these are wonderful fluffy pancakes that you will find easy to make.
For the blueberry topping, I am using a can of pie filling so it will closely mimic what the IHOP does.
For the ricotta topping, I am going to suggest that you go with the whole milk ricotta. I think the whole milk ricotta holds up better in case you can’t eat this all at once.
I also suggest using superfine sugar if you have it on hand. Superfine sugar dissolves better than regular sugar and it has more structure than powdered sugar. This is a tip I got from Chef Dennis, and it is one I have loved ever since he told me about it.
If you don’t want to serve the whole recipe at once, do not add the blueberries and the ricotta topping until you are ready to serve them. These are so tasty you may even want to make a double batch.
Love IHOP? Try these CopyKat Recipes
- Banana and Caramel Pancakes
- Cinnamon Pancakes
- Pumpkin Spice Pancakes
- Colorado Omelette
- Griddle Cakes
- Banana Bread French Toast
Best Blueberry Recipes
- Blueberry Cheesecake Squares
- Otis Spunkmeyer Wild Blueberry Muffin
- Blueberry Infused Water
- Easy Blueberry Cream Cheese Pie
Favorite Breakfast Recipes
- Recipe for Starbucks Egg Bites
- Best French Toast Recipe
- How to Make Homemade Waffles
Check out more of my easy breakfasts and summer recipes.
IHOP Blueberry Cannoli Pancakes
You can enjoy these fluffy pancakes with blueberry and cannoli toppings.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: IHOP Recipes
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4
Calories: 775kcal
Author: Stephanie Manley
Ingredients
Pancakes
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 tablespoons vegetable oil
- 1 egg lightly beaten
Cannoli Topping
- 15 ounces whole milk ricotta cheese
- 3 tablespoons sugar (superfine sugar if available)
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Blueberry Topping
- 21 ounces blueberry pie filling
Instructions
Pancakes
Place the flour, baking powder, sugar, salt, and baking soda in a bowl; Whisk them to mix. Add the buttermilk, oil, and egg. With a spoon, mix all ingredients and beat until smooth. If batter seems to be too thick while you’re cooking the pancakes, add a little more buttermilk and mix well.
Heat a skillet or a griddle over medium-low heat. Brush with a little oil or spray with nonstick cooking spray. Pour in batter until it spreads to the desired size. Let the batter start to show small bubbles on top before you turn the pancake over to finish cooking.
Cook the pancakes until golden on both sides.
Cannoli Topping
In a small bowl combine ricotta, 3 tablespoons sugar, 1/4 teaspoon vanilla, 1/2 teaspoon vanilla. Stir to blend well.
How to Assemble
Place two pancakes on a plate. Top with blueberry pie filling and then add about 1/4 to 1/3 cup of the cannoli topping. Garnish with some lemon peel if desired.
Notes
I suggest that you add a tablespoon or two of the ricotta filling between the pancakes. This adds a really nice touch.
Turning pancakes is made much easier if you spray your pancake turner with a nonstick spray. The turner does not stick to the uncooked pancake batter when you are turning them.
Nutrition
Calories: 775kcal | Carbohydrates: 115g | Protein: 20g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 105mg | Sodium: 647mg | Potassium: 612mg | Fiber: 4g | Sugar: 72g | Vitamin A: 715IU | Vitamin C: 1.3mg | Calcium: 441mg | Iron: 3.7mg
About Stephanie Manley
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
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Reader Interactions
Comments
stephaniemanley
Do you have a favorite flavor of pancakes?
Reply
Sungold7
I like almost any flavor of pancakes! But for me, when I get fruit pancakes I do not like syrup on them. I prefer whipped cream, or maybe the cannoli cream from this recipe! Thank you.
Reply
stephaniemanley
I agree with you. I don’t care for syrup when I already have something else on my pancakes.
