Breakfast & Brunchcopykat5.0
HOP Blueberry Cannoli Pancakes - Easy Copycat
Fluffy buttermilk pancakes with sweet ricotta cannoli topping and blueberry pie filling. Perfect IHOP copycat for special breakfasts!
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
- griddle
📝 Preparation Steps
1
Pancakes
2
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.
teaspoons sugar2 1/2sugar (superfine sugar if available)3 tablespoonsegg (lightly beaten)1
3
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.
4
Cook the pancakes until golden on both sides.
5
Cannoli Topping
6
In a small bowl combine ricotta, 3 tablespoons sugar, 1/4 teaspoon vanilla, 1/2 teaspoon vanilla. Stir to blend well.
teaspoons sugar2 1/2sugar (superfine sugar if available)3 tablespoons
7
How to Assemble
8
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.
blueberry pie filling21 ounces
Nutrition Facts
calories
775 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
4 g
sugar Content
72 g
sodium Content
647 mg
protein Content
20 g
cholesterol Content
105 mg
carbohydrate Content
115 g
saturated Fat Content
16 g
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