IHOP Blueberry Cannoli Pancakes Recipe – Easy Restaurant Copycat

IHOP’s Blueberry Cannoli Pancakes combine the best of both worlds: fluffy buttermilk pancakes topped with sweet ricotta cannoli filling and luscious blueberry pie filling. This restaurant copycat recipe brings the indulgent flavors of Italian cannoli to your breakfast table, creating a special weekend treat that rivals anything you’d find at your favorite pancake house. The combination of creamy ricotta, sweet blueberries, and fluffy pancakes makes this dish perfect for special occasions or when you want to elevate your morning routine.

homemade ihop blueberry cannoli pancakes

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Why This Recipe Works

The magic of IHOP’s Blueberry Cannoli Pancakes lies in the perfect balance of textures and flavors. The fluffy buttermilk pancakes provide the ideal foundation, while the sweet ricotta cannoli topping adds creamy richness reminiscent of authentic Italian cannoli filling. The blueberry pie filling contributes fruity sweetness and beautiful color, creating a restaurant-quality breakfast that’s surprisingly easy to make at home.

Ingredients

  • All-purpose flour – Provides structure and creates the perfect fluffy texture when combined with leavening agents
  • Baking powder – Primary leavening agent that creates light, airy pancakes
  • Sugar – Adds subtle sweetness and helps achieve a golden-brown color
  • Salt – Enhances all flavors and balances the sweetness throughout
  • Baking soda – Works with buttermilk’s acidity to create extra lift and tenderness
  • Buttermilk – Creates tender, flavorful pancakes with tangy notes that complement the sweet toppings
  • Vegetable oil – Keeps pancakes moist and prevents sticking to the griddle
  • Egg – Binds ingredients together and adds richness to the batter
  • Whole milk ricotta cheese – Provides the creamy, authentic cannoli flavor and smooth texture
  • Sugar – Sweetens the ricotta mixture; superfine sugar dissolves more easily for smoother texture
  • Vanilla extract – Adds aromatic sweetness that enhances the cannoli filling flavor
  • Lemon juice – Brightens the ricotta mixture and adds subtle citrus notes
  • Blueberry pie filling – Convenient, sweet topping that provides consistent flavor and beautiful presentation

Step-by-Step Instructions

Prepare the Pancake Batter

  1. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda until well combined.
  2. Combine wet ingredients: Add buttermilk, vegetable oil, and lightly beaten egg to the dry ingredients.
  3. Create smooth batter: Using a spoon, mix all ingredients until smooth. If batter seems too thick during cooking, add more buttermilk gradually and mix well.

Make the Cannoli Topping

  1. Blend ricotta mixture: In a small bowl, combine ricotta cheese, sugar, vanilla extract, and lemon juice. Stir until well blended and smooth.
  2. Chill until needed: Set aside in refrigerator to keep cool and maintain texture until serving time.

Cook the Pancakes

  1. Heat cooking surface: Heat griddle or skillet over medium-low heat. Brush with oil or spray with nonstick cooking spray.
  2. Pour batter: Add batter to create pancakes of desired size, allowing it to spread naturally.
  3. Watch for bubbles: Let batter cook until small bubbles form on the surface before flipping.
  4. Flip carefully: Turn pancakes when bubbles appear and the bottom is golden brown. Cook until both sides are golden.
  5. Keep warm: Place cooked pancakes on a warm plate or in a low oven to maintain temperature while finishing the batch.

Assemble the Dish

  1. Plate pancakes: Place two pancakes on each serving plate.
  2. Add ricotta layer: Spread 1-2 tablespoons of cannoli topping between the pancakes for extra indulgence.
  3. Top with blueberries: Spoon blueberry pie filling generously over the top of the pancake.
  4. Finish with cannoli topping: Add 1/4 to 1/3 cup of ricotta mixture on top of the blueberries.
  5. Garnish and serve: Add fresh lemon peel garnish if desired and serve immediately while warm.

Storage & Reheating Instructions

  • Refrigerator Storage: Store leftover pancakes and toppings separately in airtight containers for up to 2 days.
  • Reheating Method: Reheat pancakes in a toaster, toaster oven, or microwave. Warm gently to maintain texture. Add fresh ricotta topping after reheating.
  • Freezing: Freeze plain pancakes for up to 2 months. Thaw and reheat before adding fresh toppings.

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homemade ihop blueberry cannoli pancakes

HOP Blueberry Cannoli Pancakes – Easy Copycat

Fluffy buttermilk pancakes with sweet ricotta cannoli topping and blueberry pie filling. Perfect IHOP copycat for special breakfasts!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: IHOP Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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.

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

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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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.

5 from 1 vote

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