Blueberry Pancake Whoopie Pies with Cream Cheese Frosting

Name: Blueberry Pancake Whoopie Pies with Ricotta Cheese Frosting
Prep time: 26 min
Cook time: 12 min
Total time: 50 min
Ingredients: 2 tablespoons butter, melted (for greasing the Whoopie Pie baking pan cavities); 1-1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 tablespoon granulated sugar; 1/4 teaspoon salt; 1 egg (beaten); 1 cup buttermilk; 2 tablespoons canola oil; 1 cup blueberries (rinsed and stems removed); 2 tablespoons butter (softened); 2 cups powdered sugar; 4 teaspoons pure maple syrup (for the frosting); 1/4 cup ricotta cheese; 1/4 cup (heaping) (about 3 ounces) cream cheese ((softened)); 8 fresh medium-size strawberries (thinly sliced); 2 tablespoons pure maple syrup (for drizzling over the strawberries)

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by Nancy

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Blueberry pancake sandwich filled with ricotta cream cheese frosting, sliced strawberries and maple syrup….A breakfast sandwich with a sweet twist.

Breakfast recipes that are kind of like a dessert are the best.

This “pancake sandwich” definitely falls into that category.

It’s a breakfast sandwich with a creamy frosting filled berry pancake dessert twist.

About this Recipe

This recipe is made with homemade blueberry buttermilk pancakes that are baked in a Whoopie pie pan.

A Whoopie pie pan has shallow round cavities that are perfect for making cake (or pancake) sandwich-type desserts.

The baked pancakes are made into a “sandwich” that’s filled with ricotta cream cheese frosting, sliced strawberries and drizzles of maple syrup.

This blueberry pancake sandwich is delicious served for breakfast, as a snack or just because.

And the red, white and blue colors in this pancake sandwich are perfect for the 4th of July or Memorial Day.

About the Amount of Pancake Batter

The amount of batter in this recipe makes 16 pie halves (8 pancake sandwiches).

Since the baking pan has only 12 cavities (which equals 6 breakfast sandwiches), there will be excess batter.

The extra batter can be used to make a small additional batch of pancake sandwiches (4 more halves equaling 2 more sandwich pies)….or…

…as an option…the excess batter can be used to make mini pancake muffins that are made in a mini muffin baking pan.

Let’s check out the ingredients.

Blueberry Pancakes – all-purpose flour, baking powder, baking soda, granulated sugar, salt, egg, buttermilk, canola oil, blueberries and butter

Ricotta Cream Cheese Frosting ingredients

Ricotta Cream Cheese Frosting and Sliced Strawberry Filling – ricotta cheese, cream cheese, butter, powdered sugar, vanilla extract, pure maple syrup; and thinly sliced strawberries that top the filling

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

FOR THE BLUEBERRY PANCAKE SANDWICHES

Preparation

Preheat the oven to 350 degrees F.

Baking Pan:

Brush melted butter over each of the Whoopie pie baking pan cavities.

Set aside.

Blueberries:

Rinse the blueberries and remove any stems.

Set aside.

Pancakes

Dry Ingredients:

In a large mixing bowl, add flour, baking powder, baking soda, granulated sugar and salt.

Whisk the ingredients together (whisking has a similar effect to sifting the dry ingredients).

Set aside for a moment.

Egg, Canola Oil and Buttermilk:

In a medium size bowl…

…add the egg,

…canola oil,

…and buttermilk.

Whisk together.

Batter:

To the mixing bowl with dry ingredients, add the egg mixture…

…and…

…stir…

…until moistened.

Add Batter and Blueberries to the Baking Pan:

Add batter 3/4’s full to each baking pan cavity.

Top the batter with blueberries.

Reserve some blueberries to make the second batch of 4 Whoopie pies with the remaining batter.

Bake Second Batch with the Remaining Batter

The amount of pancake batter should be enough to fill 16 cavities (makes 8 pancake sandwiches).

Since the Whoopie pie pan has 12-cavities, a second batch with just 4 cavities can be made with the remaining batter (makes 2 more pancake sandwiches).

Or, an option is to use the remaining batter to make mini pancake muffins in a mini muffin baking pan.

If making mini blueberry pancake muffins with the remaining batter, see below for directions.

Bake

Bake the Whoopie pies in a preheated oven (at 350 degrees F.) until the tops turn a golden color and the edges of the pies start to pull away from the pan (about 12 minutes).

Cool

After removing the pancake pies from the oven, let cool until the pan and pies are cool enough to handle.

Then transfer the pies from the pan onto a rack to cool further.

While the Whoopie pies cool, the frosting can be made.

Ricotta Cream Cheese Frosting

To a medium size bowl, add butter, powdered sugar, ricotta cheese, cream cheese and…

…pure maple syrup.

Beat until creamy.

Assemble the Pancake Sandwiches

Ricotta Cream Cheese Frosting on beaters

When the Whoopie pies are cool,

Ricotta Cream Cheese Frosting on pancake

…add about 2 tablespoons of frosting to the bottom (flat part) of half of the Whoopie pies.

Then top the frosting with…

…thinly sliced strawberries.

Drizzle 1 teaspoon maple syrup on top of the strawberries.

Maple Syrup on Strawberry Ricotta pancake

Next, on top of the strawberries…

…lay the remaining Whoopie pie for each sandwich flat side-down.

Serve

For the best flavor and texture…

…serve right away.

OPTIONAL – FOR THE MINI PANCAKE MUFFINS (made with the remaining batter)

If making mini pancake muffins with the remaining batter, brush melted butter in each cavity of the mini muffin baking pan.

Fill the muffin pan cavities with the excess pancake batter…

…and top the batter with sliced strawberries.

Bake in a preheated oven (at 350 degrees F.) until the tops turn a golden color and the edges of the muffins pull away from the pan.

Cool the pancake muffins before adding the frosting.

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

Thank you so much for stopping by CCC!

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Blueberry Pancake Whoopie Pies with Ricotta Cheese Frosting

Blueberry pancake sandwich filled with ricotta cream cheese frosting, sliced strawberries and maple syrup. A breakfast sandwich with a sweet twist.

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Yield: 4 Servings (makes 8 pancake sandwiches)

Prep: 26

Cook: 12

Time for second batch to bake: 12

Total: 50

Ingredients

For the Baking Pan:

2 tablespoons butter, melted for greasing the Whoopie Pie baking pan cavities

Pancake Batter:

1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon granulated sugar
1/4 teaspoon salt
1 egg beaten
1 cup buttermilk
2 tablespoons canola oil

Pancake Batter Topping:

1 cup blueberries rinsed and stems removed

Filling – Ricotta Cream Cheese Frosting

2 tablespoons butter softened
2 cups powdered sugar
4 teaspoons pure maple syrup for the frosting
1/4 cup ricotta cheese
1/4 cup (heaping) (about 3 ounces) cream cheese (softened)

Filling – Strawberries and Maple Syrup

8 fresh medium-size strawberries thinly sliced
2 tablespoons pure maple syrup for drizzling over the strawberries

Equipment

Non-Stick Whoopie Pie Baking Pan with 12 cavities

Instructions

Preparation:

Preheat the oven to 350 degrees F.
Brush melted butter over each of the Whoopie pie baking pan cavities. Set aside.

Pancake Batter:

Dry Ingredients – In a large mixing bowl, add flour, baking powder, baking soda, granulated sugar and salt. Whisk the ingredients together. Set aside.
Egg, Canola Oil and Buttermilk – In a medium size bowl, add the egg, canola oil and buttermilk. Whisk together.
Batter – To the mixing bowl with dry ingredients, add the egg mixture and stir until moistened.

Add Batter and Blueberries to the Baking Pan:

Add batter 3/4's full to each baking pan cavity. Top the batter with blueberries.
Reserve some blueberries to make the second batch of 4 Whoppie pies.

Bake:

Bake the Whoopie pies in a preheated oven (at 350 degrees F.) until the tops turn a golden color and the edges of the pies start to pull away from the pan (about 12 minutes).

Bake Second Batch with the Remaining Batter:

There will be excess batter to use for a second batch of Whoopie pies that should fill 4 more cavities in the pan (makes 2 more pancake sandwiches).

Cool:

After removing the pancake pies from the oven, let cool until the pan and pies are cool enough to handle.
Then transfer the pies from the pan onto a rack to cool further.
While the Whoopie pies cool, the frosting can be made.

Ricotta Cream Cheese Frosting:

To a medium size bowl, add butter, powdered sugar, maple syrup, ricotta cheese and cream cheese. Beat until creamy.

Assemble the Pancake Sandwiches:

When the Whoopie pies are cool, add about 2 tablespoons of frosting to the bottom (flat part) of half of the Whoopie pies.
Top the frosting with thinly sliced strawberries.
Drizzle 1 teaspoon maple syrup on top of the strawberries.
On top of the strawberries, lay the remaining Whoopie pies flat side-down to make the sandwiches.

Serve:

For the best flavor and texture, serve right away.

Notes

TIP:

The Whoopie pie baking pan has 12 cavities. And since the amount of batter should fill 16 cavities, a second small batch of Whoopie pie pancakes will need to be made.

Optional – If preferred, the remaining batter can be used to make mini pancake muffins in a mini muffin baking pan.

These mini muffins can be topped with the ricotta cream cheese frosting, sliced strawberries and blueberries.

Author: Nancy@CouponClippingCook

Course: Breakfast, Dessert

Cuisine: American

Keyword: Blueberry Pancakes, Mini Pancakes, Pancake Sandwich, Pancakes, Ricotta Frosting, Whoopie Pies

This recipe was originally posted on September 24, 2011.