Blueberry Pancake Whoopie Pies with Ricotta Cheese Frosting

I just bought a Whoopie Pie cooking pan (with a coupon I might add) and was trying to think of a fun and different recipe to make with it.

Then I had this idea based on the food channel show, “The Best Thing I Ever Ate”.  I remember one episode where one of the food stars talked about a blueberry pancake with ricotta cheese in it.  I always remembered how delicious it looked topped with real maple syrup.

So, with that inspiration I came up with this recipe.  These Whoopie Pies are made with a buttermilk pancake batter recipe. 

I just added blueberries to the batter.  Then filled the Whoopie Pie with one of my favorite frostings made with ricotta cheese which gives the frosting, or filling, such a nice texture. 

This frosting/filling also includes some cream cheese, and I used real maple syrup in place of vanilla extract.

I made some mini pancake muffins with the leftover batter and frosted them with the delicious ricotta cheese frosting. 

It’s pretty hard to take a bite out of these mini muffins though, you’ll need to pop the whole thing in your mouth at once.  I forced myself to do this on more than one occasion.

Let’s check out the ingredients.

For the Pancake Whoopie Pies:

For the frosting/filling:

Here’s how to make it.

For the Pancake Whoopie Pies:

Preheat the oven to 350 degrees F.

In a large size bowl, sift together all of the dry ingredients.

I’m always trying to get that perfect shot of the flour being sifted….the picture above was not one of those shots….but I included it anyway since it looked like snow.

Next, the wet ingredients will be combined separately.

In a medium size bowl, add the egg…..

…..then beat the egg.

Add the canola oil.

Then add the buttermilk.

btw…forming a water spout is not a requirement.

Whisk the egg mixture together.

Add the egg mixture to the dry ingredients……

 …..down to the very last drop.

Stir together until moistened.

Brush the melted butter over each of the Whoopie Pie cavities on the cooking pan.

Add the batter to the Whoopie Pie pan.

Rinse and dry off the blueberries…..

….add the blueberries over the batter.

With the extra batter, an option is to make some mini muffins or make a second batch of the Whoopie Pies if you prefer.  The remaining batter should fill about 4 more cavities on the Whoopie Pie tray equaling two more Whoopie Pies.

If you make the mini muffins, also brush the melted butter over each of the muffin cavities on the muffin tray.

Add the remaining batter in the mini muffin tray or to the Whoopie Pie pan.

An option is to cut 12 thin slices of strawberries and add them to the top of the mini muffins.

Bake the Whoopie Pies and mini muffins in a preheated oven for about 12 minutes.

After removing them from the oven, let them cool.

They actually kind of look like Spaceships….this one’s coming in for a landing.

While the Whoopie Pies and mini muffins are cooling you can make the frosting/filling.

For the Frosting/Filling:

Add all of the frosting/filling ingredients in a medium size bowl…..

…..and beat until light and fluffy.

When the Whoopie Pies are cool, add about 2 tablespoons of filling to the bottom of each of the 6 sides. 

An option is to top the filling with sliced strawberries.

Then drizzle about 1 teaspoon of maple syrup over the top of the strawberries and filling.

Top with the other sides of the Whoopie Pies to make 6 sandwiches.

Top the mini muffins with the frosting, and garnish with the leftover blueberries and sliced strawberries. 

Or, top the mini muffins with the leftover blueberries and sliced strawberries, and garnish with the frosting like I did here.

Serve immediately or chill and serve at a later time. 

They keep nicely in the refrigerator for about 3 to 4 days.  Here’s a picture of what they looked like after two days in the refrigerator.

Enjoy!

Blueberry Pancake Whoopie Pies with Ricotta Cheese Frosting

Yield: Makes 6 Whoopie Pies and 12 Mini Muffins

Ingredients:

For the Pancake Whoopie Pie:
1 ¼ cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon sugar
¼ teaspoon salt
1 beaten egg
1 cup buttermilk*
2 tablespoons canola oil
1 cup blueberries (fresh or frozen)
8 fresh strawberries (optional)
6 teaspoons of pure maple syrup

For the Cooking Tray:
2 tablespoons butter (melted)

For the Frosting and Filling:
2 tablespoons butter – room temperature
4 teaspoons real maple syrup
2 cups powdered sugar
¼ cup ricotta cheese
¼ cup cream cheese (heaping) (about 3 ounces)

*You can substitute regular milk for buttermilk. Just omit the soda and add
one teaspoon of baking powder for a total of 3 teaspoons baking powder.

Directions:

For the Pancake Whoopie Pies: Preheat the oven to 350 degrees F. In a large size bowl, sift together all of the dry ingredients. In a medium size bowl, add the egg. Then beat the egg, and add the canola oil and buttermilk. Whisk the egg mixture together. Add the egg mixture to the dry ingredients and stir until moistened.

Brush the melted butter over each of the Whoopie Pie cavities on the cooking pan. Add the batter into the Whoopie Pie cooking pan. Add the blueberries over the batter. With the extra batter, an option is to make some mini muffins or make a second batch of the Whoopie Pies if you prefer. The remaining batter should fill about 4 more cavities on the Whoopie Pie tray equaling two more Whoopie Pies.

If you make the mini muffins, also brush the melted butter over each of the muffin cavities on the muffin tray. Add the remaining batter in the mini muffin tray or to the Whoopie Pie cooking pan. An option is to cut 12 thin slices of strawberries and add them to the top of the mini muffins.

Bake the Whoopie Pies and mini muffins in a preheated oven for about 12 minutes. After removing them from the oven, let them cool. While the Whoopie Pies and mini muffins are cooling you can make the frosting/filling.

For the Frosting/Filling: Add all of the frosting/filling ingredients in a medium size bowl and beat until light and fluffy. When the Whoopie Pies are cool, add about 2 tablespoons of filling to the bottom of each of the 6 sides. An option is to top the filling with sliced strawberries.

Then for each Whoopie Pie, drizzle about 1 teaspoon of maple syrup over the top of the strawberries and filling. Top with the other sides of the Whoopie Pies to make 6 sandwiches. Top the mini muffins with the frosting, and garnish with the leftover blueberries and sliced strawberries. Serve immediately or chill and serve at a later time. They keep nicely in the refrigerator for about 3 to 4 days.

    Pin It

13 Responses to “Blueberry Pancake Whoopie Pies with Ricotta Cheese Frosting”

  1. Alice — September 26, 2011 @ 10:13 am (#
    1
    )

    These look delicious!!

    Reply

    • CouponClippingCook — September 26th, 2011 @ 9:15 pm

      Hi Alice, thank you very much!

      Reply

  2. Ann — September 26, 2011 @ 7:42 pm (#
    2
    )

    These are really, Really, REALLY cool….what a clever, creative idea! I am SO impressed – they look delicious!

    Reply

    • CouponClippingCook — September 26th, 2011 @ 9:16 pm

      Hi Ann, thank you very much!

      Reply

  3. Ann — September 26, 2011 @ 7:43 pm (#
    3
    )

    BTW – I clicked Google +1 and tweeted this….it’s awesome!

    Reply

  4. Darlene — September 27, 2011 @ 7:11 am (#
    4
    )

    I never thought of adding ricotta to my cream cheese frosting recipe. Great idea. Thanks for sharing.

    Reply

    • CouponClippingCook — September 27th, 2011 @ 7:59 am

      Hi Darlene, thank you.

      Reply

  5. Molly — February 13, 2012 @ 6:08 pm (#
    5
    )

    These look absolutely delicious! Thanks for the idea…and the Sugar Rush!

    Reply

    • CouponClippingCook — February 14th, 2012 @ 9:31 pm

      Hi Molly, thank you!

      Reply

    • CouponClippingCook — February 14th, 2012 @ 9:43 pm

      Hi Molly, thank you for stopping by.

      Reply

  6. Louise — February 13, 2012 @ 6:14 pm (#
    6
    )

    These are so different! Your gorgeous photos almost made me stick out my tongue to catch the drips! Mmmmm! I followed a trail from this sweet collection to your blog post, and I’m so glad I did! Thanks for sharing!

    Reply

    • CouponClippingCook — February 14th, 2012 @ 9:42 pm

      Hi Louise, thank you for stopping by and letting me know about the feature on this-sweet-collection. I just checked out that site and all of these look so good!

      Reply

  7. CouponClippingCook — February 14, 2012 @ 9:39 pm (#
    7
    )

    Thank you for stopping by and so glad to learn about this-sweet-collection feature.

    Reply

Leave a Comment