Cannoli Pancakes

Updated: Feb 16



We're more of a savory kind of breakfast family, so when we're in the mood for something sweet, it has to be good. Cannoli Pancakes immediately came to my mind. I decided to create a recipe that mimicked this favorite Italian pastry. A ricotta, orange, cinnamon batter with buttermilk and vanilla has to be good, but it becomes indescribably decadent when chocolate chips are added to the mix. Once cooked, the pancakes get a sprinkle of confectioners sugar, a dollop of whipped cream, and a few more chips. What can I say? These are delicious.



Ingredients for Cannoli Pancakes:


Dry Ingredients:

1 3/4 cups flour

4 1/2 tablespoons granulated sugar

2 1/4 teaspoons baking powder

3/4 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt


Wet Ingredients:

1 1/2 cups ricotta

1 1/4 cups buttermilk

3 large eggs

1 1/4 teaspoons vanilla

3 teaspoons orange zest


3/4 cup mini semi-sweet chocolate chips

cooking spray

confectioners sugar for serving

whipped cream for serving

Time-Saving Tip: Measure all ingredients in advance and bring all refrigerator items to room temperature.


Let's see what we need.


We're ready to cook.



Combine the dry ingredients and set aside.


Whisk the wet ingredients together.


Pour the wet ingredients into the dry ones and mix them. When combined fold in the chocolate chips.


Lightly coat a non-stick pan with cooking spray. Heat to medium and add pancake batter in 1/3 cup measures; once the pancakes start to bubble flip and continue cooking until both sides are golden.



They're ready! Cannoli Pancakes are totally delicious. After one bite they will become your new favorite.


Enjoy!



Cannoli Pancakes:


Dry Ingredients:

  • 1 3/4 cups flour

  • 4 1/2 tablespoons granulated sugar

  • 2 1/4 teaspoons baking powder

  • 3/4 teaspoon cinnamon

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon fine sea salt


Wet Ingredients:

  • 1 1/2 cups ricotta

  • 1 1/4 cups buttermilk

  • 3 large eggs

  • 1 1/4 teaspoons vanilla

  • 3 teaspoons orange zest


  • 3/4 cup mini semi-sweet chocolate chips

  • cooking spray

  • confectioners sugar for serving

  • whipped cream for serving


  • Combine the dry ingredients and set aside.

  • Whisk the wet ingredients together.

  • Pour the wet ingredients into the dry ones and mix them. When combined fold in the chocolate chips.

  • Lightly coat a non-stick pan with cooking spray. Heat to medium and add pancake batter in 1/3 cup measures; once the pancakes start to bubble flip and continue cooking until both sides are golden.

  • Time-Saving Tip: Measure all ingredients in advance and bring all refrigerator items to room temperature.

2018 Cranberry Walk