Get ready to transform your ordinary breakfast into an extraordinary culinary adventure! Imagine the perfect fusion of fluffy American pancakes, bursting blueberries, and creamy Italian cannoli filling - all on one plate. These IHOP-inspired Blueberry Cannoli Pancakes are not just a meal, they're a breakfast experience that will make your taste buds dance with pure joy. Whether you're a brunch enthusiast or a weekend breakfast warrior, this recipe promises to elevate your morning routine from mundane to magical!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1 cup blueberries
- 1/2 cup ricotta cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Begin by gathering all your ingredients: all-purpose flour, sugar, baking powder, salt, milk, egg, blueberries, ricotta cheese, powdered sugar, and vanilla extract.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk the dry ingredients together until they are well mixed and free of lumps.
- In another bowl, whisk together the milk and the large egg until fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the blueberries gently into the batter, ensuring they are evenly distributed without breaking them.
- In a separate bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy. This will be your cannoli filling.
- Heat a non-stick skillet or griddle over medium heat. Once hot, lightly grease it with cooking spray or a small amount of butter.
- Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown. Remove from the skillet and keep warm.
- Repeat the cooking process with the remaining batter, greasing the skillet as necessary.
- To serve, stack the pancakes on plates and dollop the ricotta filling on top. You can also drizzle with maple syrup or additional powdered sugar if desired.
- Enjoy your IHOP-inspired Blueberry Cannoli Pancakes warm!
Tips
- Use fresh, plump blueberries for the best flavor and texture
- Do not overmix the pancake batter - lumps are your friend for fluffy pancakes
- Make sure your skillet is at medium heat to prevent burning
- Let the ricotta filling sit for 5-10 minutes before serving to enhance flavor
- For extra richness, use whole milk instead of low-fat milk
- If batter seems too thick, add a splash of milk to thin it out
- Gently fold blueberries to prevent them from breaking and bleeding into batter
- Serve immediately for the best taste and texture
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 65mg
