Cannoli Pancakes

If you love the sweet, creamy filling of a classic cannoli, then these Cannoli Pancakes are about to become your new favorite breakfast! Fluffy pancakes are layered with a rich ricotta-cream filling and topped with chocolate chips for a decadent treat that feels like dessert but is perfect for brunch.

Reasons to Love This Recipe

• Inspired by Italian Cannoli – A fun twist on a classic pastry!
• Fluffy and Soft – The perfect pancake texture to complement the creamy filling.
• Easy to Make – Simple ingredients, big flavor!
• Customizable – Add nuts, fruit, or different toppings.

Ingredients You’ll Need

For the Pancakes:

• All-Purpose Flour (1 ½ cups)
• Baking Powder (2 tsp)
• Sugar (2 tbsp)
• Salt (¼ tsp)
• Milk (1 cup)
• Egg (1 large)
• Vanilla Extract (1 tsp)
• Butter (2 tbsp, melted)

For the Cannoli Filling:

• Ricotta Cheese (1 cup, drained if needed)
• Cream Cheese (½ cup, softened)
• Powdered Sugar (¼ cup)
• Vanilla Extract (1 tsp)
• Mini Chocolate Chips (¼ cup)
• Cinnamon (¼ tsp)

For Topping:

• Mini Chocolate Chips
• Powdered Sugar
• Whipped Cream (optional)

Tools You’ll Need

• Mixing Bowls
• Whisk
• Nonstick Skillet or Griddle
• Spatula

Let’s Make Cannoli Pancakes

Step 1: Make the Pancake Batter

1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. In another bowl, whisk milk, egg, vanilla, and melted butter.
3. Pour the wet ingredients into the dry and stir until just combined. Let it rest for 5 minutes.

Step 2: Cook the Pancakes

4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
5. Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface, about 2 minutes.
6. Flip and cook for another minute until golden brown. Transfer to a plate.

Step 3: Prepare the Cannoli Filling

7. In a bowl, mix ricotta, cream cheese, powdered sugar, vanilla, chocolate chips, and cinnamon until smooth.

Step 4: Assemble the Pancakes

8. Spread a generous layer of cannoli filling between each pancake.
9. Stack them up and sprinkle with mini chocolate chips and powdered sugar.
10. Add whipped cream if desired and serve immediately!

What to Serve with Cannoli Pancakes

• Fresh berries for a fruity balance
• A drizzle of honey or maple syrup
• A cup of espresso or cappuccino

Tips for the Best Pancakes

• Drain the Ricotta – To avoid a runny filling, drain ricotta if it’s too watery.
• Don’t Overmix – Stir the batter just until combined for fluffy pancakes.
• Use Low Heat – Cooking pancakes on medium-low heat ensures they cook through without burning.

Storing and Reheating

• Refrigerate: Store leftover pancakes and filling separately in airtight containers for up to 3 days.
• Freeze: Pancakes can be frozen for up to 2 months. Reheat in a toaster or skillet.
• Reheat: Warm pancakes in a skillet over low heat or microwave in short bursts.

Frequently Asked Questions

Can I use mascarpone instead of cream cheese?
Yes! Mascarpone will make the filling even creamier.

Can I make this ahead of time?
Yes! The filling can be made a day ahead and stored in the fridge.

How do I make these gluten-free?
Use a gluten-free flour blend instead of all-purpose flour.

Conclusion

Cannoli Pancakes bring all the rich, creamy, and chocolatey goodness of cannoli into a fluffy stack of pancakes. They’re perfect for special occasions or whenever you crave a sweet morning treat.

Don’t forget to share your creations and let me know how they turn out!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Italian-American

Nutritional Information (Per Serving):
Calories: 380 | Protein: 12g | Carbohydrates: 45g | Fat: 18g | Fiber: 2g | Sodium: 250mg

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