Servings
Font
Back
0 from 3 votes

IHOP Blueberry Cannoli Pancakes

You can enjoy these fluffy pancakes with blueberry and cannoli toppings.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 775 kcal
Course: Breakfast
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. 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.
  3. Cook the pancakes until golden on both sides.
Cannoli Topping
  1. In a small bowl combine ricotta, 3 tablespoons sugar, 1/4 teaspoon vanilla, 1/2 teaspoon vanilla. Stir to blend well.
How to Assemble
  1. 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.
  • 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 Information

Calories 775kcal (39%) Carbohydrates 115g (38%) Protein 20g (40%) Fat 25g (38%) Saturated Fat 16g (80%) Cholesterol 105mg (35%) Sodium 647mg (27%) Potassium 612mg (17%) Fiber 4g (16%) Sugar 72g (144%) Vitamin A 715IU (14%) Vitamin C 1.3mg (1%) Calcium 441mg (44%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 775

% Daily Value*

Calories 775kcal 39%
Carbohydrates 115g 38%
Protein 20g 40%
Fat 25g 38%
Saturated Fat 16g 80%
Cholesterol 105mg 35%
Sodium 647mg 27%
Potassium 612mg 13%
Fiber 4g 16%
Sugar 72g 144%
Vitamin A 715IU 14%
Vitamin C 1.3mg 1%
Calcium 441mg 44%
Iron 3.7mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.