If you love the creamy, sweet goodness of a classic cannoli, you’ll adore these Cannoli Pancakes! Fluffy pancakes are stuffed with a rich ricotta filling, topped with chocolate chips, and dusted with powdered sugar for a breakfast that feels like dessert. Perfect for weekend brunch or when you’re craving something extra special!
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Why You’ll Love These Cannoli Pancakes
✔ Fluffy & Decadent – Buttery soft pancakes with a creamy, sweet filling.
✔ Easy to Make – Ready in 30 minutes, no fancy techniques required!
✔ Perfect for Brunch – A guaranteed crowd-pleaser for family and friends.
✔ Customizable – Add nuts, fruit, or extra toppings to make them your own!
Ingredients for Cannoli Pancakes
For the Pancakes
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Cannoli Filling
- 1 cup ricotta cheese (whole milk preferred)
- ½ cup mascarpone cheese
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅓ cup mini chocolate chips
Optional Toppings
- Powdered sugar, for dusting
- Extra mini chocolate chips
- Chopped pistachios or almonds
- Whipped cream or honey drizzle
Tools You’ll Need
- Mixing bowls
- Whisk
- Non-stick skillet or griddle
- Spatula
- Hand mixer (for a smoother filling)
How to Make Cannoli Pancakes
Step 1: Make the Pancake Batter
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix!).
Step 2: Cook the Pancakes
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter per pancake onto the skillet.
- Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
- Transfer to a plate and repeat with the remaining batter.
Step 3: Prepare the Cannoli Filling
- In a bowl, mix ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon until smooth.
- Fold in mini chocolate chips.
Step 4: Assemble & Serve
- Spread a generous spoonful of the cannoli filling between two pancakes or on top.
- Dust with powdered sugar and sprinkle with extra chocolate chips or nuts.
- Serve warm and enjoy!
Serving Suggestions
- Serve with a side of fresh strawberries or raspberries.
- Drizzle with warm maple syrup or honey for extra sweetness.
- Pair with a hot cappuccino or espresso for an Italian-inspired breakfast.
Tips for the Best Cannoli Pancakes
✔ Use Whole Milk Ricotta – It gives the filling the best creamy texture.
✔ Don’t Overmix – Pancake batter should be slightly lumpy for fluffier results.
✔ Chill the Filling – Let the ricotta mixture sit in the fridge for 10 minutes before using to enhance the flavor.
✔ Make It Crunchy – Add crushed cannoli shells or chopped nuts for extra texture!
Storage Instructions
- Refrigerate: Store leftover pancakes and filling separately in airtight containers for up to 3 days.
- Reheat: Warm pancakes in a 350°F (175°C) oven for 5 minutes or use a toaster.
- Freeze: Pancakes can be frozen for up to 2 months in a ziplock bag.
Frequently Asked Questions (FAQ)
Q1: Can I make this recipe gluten-free?
A: Yes! Substitute 1:1 gluten-free flour for the all-purpose flour.
Q2: What can I use instead of mascarpone?
A: You can replace mascarpone with cream cheese for a similar creamy texture.
Q3: Can I make the filling ahead of time?
A: Absolutely! The ricotta filling can be made up to a day in advance and stored in the fridge.
Conclusion: A Breakfast Worth Waking Up For!
These Cannoli Pancakes bring the best of dessert and breakfast together in one dish. With creamy ricotta filling, fluffy pancakes, and just the right amount of sweetness, they’ll quickly become a new favorite. Try them today and share your results with us on Pinterest!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Nutritional Information (per serving)
Calories: 320
Protein: 10g
Carbohydrates: 40g
Fat: 14g
Fiber: 2g
Enjoy every bite of these decadent, dessert-inspired pancakes!
Print
Cannoli Pancakes
- Total Time: 30 minutes
Description
If you love the creamy, sweet goodness of a classic cannoli, you’ll adore these Cannoli Pancakes! Fluffy pancakes are stuffed with a rich ricotta filling, topped with chocolate chips, and dusted with powdered sugar for a breakfast that feels like dessert. Perfect for weekend brunch or when you’re craving something extra special!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
For the Pancakes
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Cannoli Filling
- 1 cup ricotta cheese (whole milk preferred)
- ½ cup mascarpone cheese
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅓ cup mini chocolate chips
Optional Toppings
- Powdered sugar, for dusting
- Extra mini chocolate chips
- Chopped pistachios or almonds
- Whipped cream or honey drizzle
Instructions
Step 1: Make the Pancake Batter
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix!).
Step 2: Cook the Pancakes
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter per pancake onto the skillet.
- Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
- Transfer to a plate and repeat with the remaining batter.
Step 3: Prepare the Cannoli Filling
- In a bowl, mix ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon until smooth.
- Fold in mini chocolate chips.
Step 4: Assemble & Serve
- Spread a generous spoonful of the cannoli filling between two pancakes or on top.
- Dust with powdered sugar and sprinkle with extra chocolate chips or nuts.
- Serve warm and enjoy!
Notes
Use Whole Milk Ricotta – It gives the filling the best creamy texture.
Don’t Overmix – Pancake batter should be slightly lumpy for fluffier results.
Chill the Filling – Let the ricotta mixture sit in the fridge for 10 minutes before using to enhance the flavor.
Make It Crunchy – Add crushed cannoli shells or chopped nuts for extra texture!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American
