These blueberry pancake whoopie pies with cream cheese frosting are a fun breakfast twist.

Blueberry Pancake Whoopie Pies on plate

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

This recipe definitely falls into that category.

These Whoopie pies are made with blueberry buttermilk pancake batter instead of traditional cake batter.

Then sandwiched in between 2 small pancakes is a heavenly filling made with creamy frosting.

About the Filling

And the filling is a delicious creamy ricotta and cream cheese frosting which tastes amazing on its own and even better along with blueberry pancakes.

Thinly sliced strawberries are added on top of the filling with drizzles of pure maple syrup on the inside of each Whoopie pie sandwich.

About Serving

The amount of batter in this recipe makes 16 pie halves (8 Whoopie pies).

Pancake finger food at its best that can be served for breakfast, a snack or dessert.

The combination of flavors taste heavenly together.

It’s kind of like eating an ice cream sandwich that’s slightly melting around the sides.

Strawberry Pancake Muffin in pan

Since the baking pan has only 12 cavities (6 Whoopie pies), there will be excess batter.

The extra batter can be used to make a small additional batch of Whoopie pies (4 more halves) (2 more sandwich pies), or be used to make mini muffins.

Let’s check out the ingredients.

Ingredients for Blueberry Pancakes

Blueberry Pancakes – all-purpose flour, baking powder, baking soda, granulated sugar, salt, egg, buttermilk*, canola oil, blueberries (fresh or frozen), butter and pure maple syrup

*Milk can be used instead of buttermilk; just omit the baking soda and add 1 teaspoon of baking powder (for a total of 3 teaspoons baking powder)

Ricotta Cream Cheese Frosting ingredients

Ricotta Cream Cheese Frosting Filling – ricotta and 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 Pancake Whoopie Pies:

Preheat the oven to 350 degrees F.

Dry Ingredients:

Dry Ingredients in Bowl

For the Dry Ingredients –  in a large mixing bowl, add flour, baking powder, baking soda, granulated sugar and salt.

Dry Ingredients in Bowl

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

Set aside for a moment.

Egg, Canola Oil and Buttermilk:

Eggs Buttermilk for Pancakes

For the Egg, Canola Oil and Buttermilk Mixture – In a medium size bowl…

Raw Egg in Bowl

…add the egg,

Egg Mixture for Pancake Batter

…canola oil,

Add Buttermilk to Egg Mixture

…and buttermilk.

Mix Pancake Batter in bowl

Whisk together.

Batter:

Add Egg Mixture to Flour

For the Batter – To the mixing bowl with the dry ingredients, add the egg mixture and…

Mixing Pancake Batter in bowl

Mix Pancake Batter in bowl

Pancake Batter in bowl

…stir until moistened.

Baking Tray:

Grease Whoopie Pie Pan with butter

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

Add Pancake Batter in Baking Pan

To each cavity in the Whoopie pie baking pan, add batter 3/4’s of the way full.

Blueberries:

Blueberries in Colander

Rinse the blueberries and remove any stray stems.

Blueberries in Pancake Batter in pan

Top the batter with blueberries.

Blueberries in Pancake Batter in pan

Uses for Extra Batter – The batter should be enough for 16 cavities (if using a 12-cavity baking pan, another batch with 4 cavities can be made which would yield 2 more Whoopie pies).

Blueberries in Bowl

If baking the second batch of 4 cavities, reserve some of the blueberries to add to that batter.

Strawberries:

Strawberry Pancake Muffins in pan

Or another option for using up the excess batter is to make mini muffins with it.  

Strawberry Pancake Muffins in pan

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

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

Bake:

Blueberry Pancake Whoopie Pies in pan

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

Blueberry Pancake Whoopie Pie in pan

After removing the Whoopie pies from the oven, when the pan and pies are cool enough to handle,

Cool:

Blueberry Pancake Whoopie Pies on rack

…remove the pies from the pan onto a cooling rack and let cool.

Strawberry Pancake Muffins in pan

While the Whoopie pies and, or mini muffins are cooling, the frosting filling can be made.

For the Ricotta and Cream Cheese Frosting and Strawberry Filling:

Ricotta Cheese Frosting Ingredients

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

Ricotta Cheese Frosting Ingredients

…pure maple syrup.

Ricotta Cream Cheese Frosting in bowl

Beat until creamy.

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 each of the 6 Whoopie pie sides.

Strawberries on Ricotta Cream Frosting

Strawberries on Ricotta Cheese pancake

Top the frosting with thinly sliced strawberries.

Add Maple Syrup on Strawberry Ricotta

Drizzle 1 teaspoon maple syrup on top of the strawberries in each Whoopie pie.

Maple Syrup on Strawberry Ricotta pancake

Almost time to eat.

Blueberry Pancake Whoopie Pies on plate

On top of the strawberries, lay the remaining Whoopie pies flat side-down to make the sandwiches.

Cream Cheese Frosting on mini muffin

If making the mini muffins with the excess batter, top with frosting, and garnish with leftover blueberries and strawberries.

Blueberry Pancake Whoopie Pie on plate

Pancake Strawberry Muffins on plate

Blueberry Pancake Whoopie Pies on plate

For the best flavor and texture, serve right away.

Blueberry Pancake Whoopie Pies on plate

Thank you so much for stopping by CCC!

More Breakfast Recipes You May Like:

Blueberry Muffins with Lemon Streusel

Double Banana Pancakes

Yogurt Berry Pancake Rolls

Banana and Chocolate Chip Muffins with Peanut Butter Streusel

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Blueberry Pancake Whoopie Pie

Blueberry Pancake Whoopie Pies with Ricotta Cheese Frosting

Whoopie pies with a breakfast twist.
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Ingredients

For the Pancake Whoopie Pies:

  • 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 fresh or frozen (if fresh, washed and any stray stems removed)
  • 6 teaspoons pure maple syrup
  • 2 tablespoons butter, melted for greasing the Whoopie Pie baking pan cavities

For the Ricotta Cream Cheese Frosting and Strawberry Filling:

  • 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) cream cheese (about 3 ounces)
  • 8 fresh strawberries thinly sliced
  • 2 tablespoons pure maple syrup for drizzling over the strawberries

*Can substitute milk for the buttermilk; just omit the baking soda and add 1 teaspoon of baking powder (for a total of 3 teaspoons baking powder)

    Equipment

    • Non-Stick Whoopie Pie Baking Pan with 12 cavities

    Instructions

    For the Pancake Whoopie Pies:

    • Preheat the oven to 350 degrees F. 
    • For the 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 the Egg, Canola Oil and Buttermilk Mixture - In a medium size bowl, add the egg. Then beat the egg, and add the canola oil and buttermilk. Whisk the egg mixture together. 
    • For the Batter - To the mixing bowl with the dry ingredients, add the egg mixture and stir until moistened.
    • Baking the Whoopie Pies - Brush melted butter over each of the Whoopie pie baking pan cavities. 
    • To each cavity in the Whoopie pie baking pan, add batter 3/4's of the way full.  Top the batter with blueberries.
    • Uses for Extra Batter - The batter should be enough for 16 cavities (if using a 12-cavity baking pan, another batch with 4 cavities can be made which would yield 2 more Whoopie pies). 
      If baking the second batch of 4 cavities, reserve some of the blueberries to add to that batter.
    • Or another option for using the extra batter is to make mini muffins with it.  If making mini muffins, also brush the melted butter over each of the muffin cavities on the muffin tray.  
      An option is to cut 12 thin slices of strawberries and add them to the top of the mini muffins. 
    • Bake the Whoopie pies in a preheated oven until the tops turn a golden color and the edges of the pie start to pull away from the pan (about 12 minutes).
    • After removing the Whoopie pies from the oven, when the pan and pies are cool enough to handle, remove the pies from the pan onto a cooling rack and let cool. 
    • While the Whoopie Pies and, or muffins are cooling, the frosting filling can be made.

    For the Ricotta Cream Cheese Frosting and Strawberry Filling:

    • To a medium size bowl, add butter, powdered sugar, maple syrup, ricotta cheese and cream cheese.  Beat until creamy.
    • When the Whoopie pies are cool, add about 2 tablespoons of frosting to the bottom (flat part) of each of the 6 Whoopie pie sides. 
    • Top the frosting with thinly sliced strawberries.
    • Drizzle 1 teaspoon maple syrup on top of the strawberries in each Whoopie pie.
    • On top of the strawberries, lay the remaining Whoopie pies flat side-down to make the sandwiches. 
    • If making mini muffins with the excess batter, they can be topped with frosting, and garnished with leftover blueberries and sliced strawberries.
    • For the best flavor and texture, serve right away.

    This recipe was originally posted on September 24, 2011.