Cream Filled Blintz Pancakes Recipe with Blackberry Sauce |
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5 from 3 votes

Blintz Pancakes with Blackberry Sauce

Blintz Pancakes with Blackberry Sauce Recipe. The simple blini recipe is filled with sweet creamy ricotta filling then topped with fresh blackberry sauce.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American, Russian
Servings: 12 pancakes
Calories: 263kcal
Author: Sommer Collier


For the Blintz Pancakes:

Sweet Ricotta Filling:

Blackberry Sauce:


  • Place all the ingredients for the pancake batter in a blender. Puree until very smooth. Then let the batter rest while you prepare the filling and blackberry sauce.
  • For the sweet ricotta filling: Place the ricotta, cream cheese, sugar and lemon zest in a blender mixer. Blend (or beat) until very smooth, then set aside.
  • For the blackberry sauce: Place the blackberries, sugar and cornstarch in a sauce pot. Heat over medium and bring to a simmer. Simmer for 5 minutes, then crush about half of the berries with a wooden spoon. Stir and remove from heat.
  • Heat a large nonstick skillet or crepe pan to medium heat. Once hot, brush a little butter over the pan and pour 1/4 cup pancake batter on the hot surface. Quickly¬†swirl the batter around to form a thin 8-inch circle. Cook for 1-3 minutes, until the center is solid to the touch.
  • While the pancakes are hot, spoon approximately 3 tablespoons of ricotta filling over the warm pancake and roll it up. Place 2 or 3 rolled blintz pancakes on a plate and spoon warm blackberry sauce over the top. Garnish with sliced almonds or powdered sugar if desired.


NOTE: The batter, filling, and blackberry sauce can all be made 2-3 days ahead. However, cook and fill the pancakes immediately before serving.


Calories: 263kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 365mg | Potassium: 207mg | Fiber: 3g | Sugar: 18g | Vitamin A: 545IU | Vitamin C: 10.3mg | Calcium: 132mg | Iron: 1.1mg