Description

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.

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Ingredients

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)

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Instructions

Step 1: Make the Pancake Batter

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

Step 2: Cook the Pancakes

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

Step 3: Prepare the Cannoli Filling

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

Step 4: Assemble the Pancakes

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

Notes

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.

Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: Italian-American