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Homemade IHOP Blueberry Cannoli Pancakes Recipe Easy Restaurant Copycat photo
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IHOP Blueberry Cannoli Pancakes Recipe Easy Restaurant Copycat

These IHOP-inspired Blueberry Cannoli Pancakes are fluffy, creamy, and bursting with fresh blueberries and a luscious cannoli frosting. Perfect for a special breakfast treat!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Blueberry, Breakfast, Copycat, Easy, Pancakes, Quick
Servings: 4 servings

Ingredients

For the Pancakes:

  • 1.5 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 0.25 teaspoon salt
  • 1 cup milk whole or non-dairy alternative
  • 0.5 cup ricotta cheese
  • 1 egg
  • 0.75 cup blueberries fresh or frozen

For the Cannoli Frosting:

  • 4 ounces cream cheese softened
  • 0.5 cup powdered sugar
  • 0.5 teaspoon vanilla extract

Instructions

Prepare the Pancake Batter

  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
  • In a separate bowl, whisk together the milk, ricotta cheese, and egg until well blended.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are perfectly okay.

Add Blueberries and Cook Pancakes

  • Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  • Preheat your frying pan or griddle over medium heat. Lightly grease the surface with non-stick cooking spray or butter.
  • Pour about 1/4 cup of batter onto the hot pan for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
  • Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through. Continue until all batter is used.

Prepare the Cannoli Frosting and Assemble

  • In a medium bowl, beat the cream cheese until smooth.
  • Gradually add the powdered sugar, mixing until fully combined.
  • Stir in the vanilla extract until the frosting is creamy and spreadable.
  • Stack the pancakes on a plate, generously spreading the cannoli frosting between each layer.
  • Top with additional frosting and a sprinkle of blueberries for an extra touch.

Equipment

  • Mixing Bowls
  • Whisk
  • Frying pan or griddle
  • Spatula
  • Measuring Cups and Spoons

Notes

  • For gluten-free pancakes, substitute all-purpose flour with a gluten-free blend.
  • Use almond or oat milk for a dairy-free alternative.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Freeze cooked pancakes in a single layer for up to 2 months; reheat from frozen in microwave or toaster.
  • To prevent blueberries from sinking or bursting, toss them lightly in flour before folding into batter.