IHOP Blueberry Cannoli Pancakes

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.

homemade ihop blueberry cannoli pancakes

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.

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

Best Blueberry Recipes

Favorite Breakfast Recipes

Check out more of my easy breakfasts and summer recipes.

homemade ihop blueberry cannoli pancakes

IHOP Blueberry Cannoli Pancakes

You can enjoy these fluffy pancakes with blueberry and cannoli toppings.
5 from 1 vote
Print Pin Rate Add to Collection
Course: Breakfast
Cuisine: American
Keyword: IHOP Recipes
Servings: 4
Calories: 775kcal

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.

Recipe Tips for the Cook

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
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

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.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

    • 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.

      • stephaniemanley

        5 stars
        I agree with you. I don’t care for syrup when I already have something else on my pancakes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares