Description

If you love cannoli and pancakes, why not combine them into one irresistible breakfast treat? These Cannoli Pancakes are fluffy, lightly sweet pancakes filled with a creamy ricotta and chocolate chip filling, just like your favorite Italian pastry. Perfect for brunch, special occasions, or whenever you’re craving a little indulgence!

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Ingredients

Scale

For the Pancakes

1 ½ cups all-purpose flour – The base for fluffy pancakes.
2 tablespoons sugar – Just a touch of sweetness.
1 teaspoon baking powder – Helps the pancakes rise.
½ teaspoon baking soda – Works with the baking powder for a soft texture.
½ teaspoon salt – Enhances all the flavors.
½ teaspoon ground cinnamon – A warm, subtle spice.
1 cup buttermilk – For extra fluffiness.
2 eggs – Helps bind and add richness.
2 tablespoons melted butter – For a smooth batter.
1 teaspoon vanilla extract – A touch of sweetness.

For the Cannoli Filling

1 cup ricotta cheese (whole milk preferred) – The key to that creamy cannoli taste.
½ cup mascarpone cheese – Makes the filling extra rich.
¼ cup powdered sugar – Lightly sweetens the filling.
½ teaspoon vanilla extract – Adds warmth.
½ teaspoon orange zest – A fresh, citrusy touch.
¼ cup mini chocolate chips – For that classic cannoli crunch.

For Garnishing

Powdered sugar – A light dusting for sweetness.
Extra mini chocolate chips – For topping.
Whipped cream (optional) – Because why not?
Chopped pistachios (optional) – Adds a nutty crunch.

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Instructions

Step 1: Make the Cannoli Filling

In a bowl, mix ricotta cheese, mascarpone, powdered sugar, vanilla extract, and orange zest until smooth.
Stir in mini chocolate chips.
Refrigerate while you make the pancakes to let the flavors meld.

Step 2: Prepare the Pancake Batter

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined (don’t overmix!).

Step 3: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and the edges look set (about 2 minutes).
Flip and cook for another 1-2 minutes, until golden brown.
Repeat with the remaining batter.

Step 4: Assemble the Cannoli Pancakes

Spread or dollop a generous spoonful of the cannoli filling onto a pancake.
Stack another pancake on top or roll them up like a cannoli for a fun twist!
Dust with powdered sugar and sprinkle with mini chocolate chips and pistachios if desired.

Step 5: Serve and Enjoy!

Serve warm with a drizzle of honey or maple syrup for an extra touch of sweetness.

Notes

✔ Use Whole Milk Ricotta – It gives the filling the best texture.
✔ Don’t Overmix the Batter – A few lumps are okay; overmixing makes pancakes dense.
✔ Let the Filling Chill – This helps the flavors develop and makes it easier to spread.
✔ Adjust Sweetness – If you prefer a sweeter filling, add a bit more powdered sugar.
✔ Make Mini Pancakes – For a fun bite-sized version, make silver-dollar pancakes!

Prep Time: 15 minutes
Cook Time: 15 minutes
Cuisine: Italian-American