stack of cannoli pancakes
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5 from 5 votes

Cannoli Pancakes

Cannoli Pancakes, easy homemade pancakes recipe with an Italian twist and including ricotta, orange, cinnamon, and chocolate chips.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 6 large pancakes (or 12 small)
Author Lisa Huff

Ingredients

Toppings: (optional) powdered sugar, whipped cream, maple syrup, chocolate sauce, cannoli cream, cherries

    Instructions

    • Whisk together dry ingredients including flour, sugar, baking powder, cinnamon, and salt in large bowl until well combined. 
    • In a separate mixing bowl, whisk together the ricotta cheese, milk, eggs, orange zest, and vanilla until well combined.
    • Make a well in the center of the dry ingredients. Pour in wet ingredients into well then whisk until just combined. Stir in chocolate chips.
    • Melt some butter in large nonstick skillet or griddle over medium heat. Spoon about 1/2 cup batter (or 1/4 cup or less for smaller pancakes). Cook about 2-4 minutes per side or until bubbly on top and golden brown underneath, flip pancakes and cook an additional 2-4 minutes or until golden brown underneath and cooked through. (Reduce cooking time if making smaller pancakes.)
    • Top pancakes with your favorite toppings.

    Notes

    SNAPPY NOTES: This recipe makes about 6-7 large pancakes or 12+ small pancakes. You can make any size you'd like but be sure to adjust cooking time. 
    SNAPPY SUBSTITUTIONS: Instead of vanilla extract you could use almond extract or Fiori di Sicilia. Instead of or in addition to the chocolate chips you could add chopped pistachios. 
    Course: Breakfast
    Cuisine: Italian
    Keywords: Mother's Day Brunch idea, National Pancake Day
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