Rich, delicious Cannoli Pancakes. Made with ricotta cheese, cream, chocolate chips & cinnamon. I serve with jams or topped with whipped cream – they make a fabulous breakfast, brunch, dessert or anytime treat!

Recipe was originally posted 8/4/14. Post updated 6/28/24.

Pancakes for Breakfast, Brunch or Dessert!

First, a moment of reflection.

This recipe for Cannoli Pancakes was the first recipe I ever published on this blog! 10 years later and I’m still going…yay! Updating this post is bittersweet – but it desperately needed new photos.

All these years & I have yet to decide if these pancakes are better suited for breakfast/brunch or dessert. They are super rich & decadent!

Love ricotta cheese? Check out my recipes for Chocolate Ricotta Cheesecake & Layered Ricotta Cake

Ingredients & Instructions for Cannoli Pancakes

A few notes before you start making these Cannoli Pancakes.

This really is a super simple recipe! Whisk together your dry ingredients, stir in ricotta, whisk up all your wet ingredients & combine everything. Pour onto griddle and fry until golden brown.

This recipe is made with whole milk ricotta. I have never tried using a lower fat ricotta.

This recipe calls for heavy cream – but light cream or half & half can be substituted in a pinch.

Cinnamon – I love it and would personally prefer this with an additional 1/2 teaspoon of it. I tone it down for those who do not share my enthusiasm of the spice. So if you’re on “team cinnamon lover” – go ahead and add a bit more.

Start with 3/4 cup of chocolate chips – add an additional 1/4 cup if you feel it needs a bit more. Mini chocolate chips work even better but I rarely have them on hand.  

Vanilla extract or vanilla bean paste work great here. You can even mix things up and try almond or lemon extract.

Serve & Enjoy

Serve these Cannoli Pancakes with an assortment of berry jams or topped with whipped cream or a dusting of powdered sugar.

I would say a serving is 2 pancakes – big eaters may eat 3. These pancakes reheat well.

Hope you enjoy!

Amanda ♥

Cannoli Pancakes

Amanda Colodonato

Rich, delicious Cannoli Pancakes. Made with ricotta cheese, cream, chocolate chips & cinnamon. I serve with jams or topped with whipped cream – they make a fabulous breakfast, brunch, dessert or anytime treat!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert

Cuisine American, Italian

Servings 16 pancakes

Equipment

• griddle or large frying pan

Ingredients

  

1x2x3x

• 1 cup all-purpose flour
• 3 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1 1/2 teaspoon salt
• 1/2 teaspoon cinnamon may add more to taste (see notes)
• 1 pound whole milk ricotta cheese
• 2 eggs
• 2 egg yolks
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract or paste
• 3/4 cup semi-sweet chocolate chips mini choc chips work great
• butter for griddle

Instructions

 

• Heat up griddle or frying pan to medium heat about 375℉. Grease with butter or oil
• In a large mixing bowl – whisk together flour, sugar, baking powder, salt and cinnamon.
• Stir in ricotta.
• In a seperate bowl – beat eggs, egg yolks, cream and vanilla together.
• Add egg mixture to ricotta mixture – stir until smooth. Fold in chocolate chips.
• Pour 1/4 cup of pancake mixture onto a butter greased griddle over medium heat (375°). Fry until lightly golden brown, 4-6 minutes on each side.
• Top with whipped cream, jams, syrups or powdered sugar. Enjoy ♥

Notes

Recipe calls for heavy cream – light cream or half & half can be substituted in a pinch.

Cinnamon – I love it and would personally prefer this with an additional 1/2 teaspoon of it. I tone it down for those who do not share my enthusiasm of the spice. So if you’re on “team cinnamon lover” – go ahead and add a bit more.

 

Tried this recipe?Let us know how it was!