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.
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.