Cannoli Pancakes
User Reviews
4.7
Cannoli Pancakes
Description
This recipe for Cannoli Pancakes creates a layered breakfast dish featuring classic buttermilk pancakes alongside a rich filling that echoes the flavors of traditional cannoli. The filling combines drained, dried ricotta cheese and softened mascarpone whisked until light and fluffy, sweetened with powdered sugar and flavored with vanilla or Grand Marnier. Chocolate chips folded in add bursts of chocolate throughout the creamy mixture.
The pancake batter is made by combining eggs whisked with buttermilk, melted butter, and vanilla, then carefully folding in dry ingredients including flour, sugar, baking powder, baking soda, and fine sea salt. Cooked on a greased hot griddle, the pancakes are sized to about 8 inches in diameter, suitable for folding with the filling inside if desired.
The combination offers a tender, moist pancake paired with sweet, creamy filling, reminiscent of the classic Italian pastry, but reimagined as a breakfast dish. Garnishes like powdered sugar, fresh raspberries, mint leaves, or additional chocolate chips complement the dish’s sweetness and add freshness or texture contrasts.
Drain and dry the ricotta thoroughly by straining overnight in cheesecloth and pressing with paper towels to prevent watery filling and maintain the desired creamy consistency.
Ingredients
Cannoli Filling:
- 8 ounces ricotta cheese drained and dried, whole milk
- 8 ounces mascarpone cheese , softened
- 1 teaspoon vanilla or Grand Marnier
- 1 1/2 cups powdered sugar
- 1/4 teaspoon salt fine sea salt
- 3/4 cup chocolate chips
Buttermilk Pancakes:
- 2 egg
- 2 cups buttermilk
- 4 tablespoons butter , melted
- 1/2 vanilla teaspoon
- 2 cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt fine sea salt
- butter for the griddle, or cooking spray
Garnish (optional):
- powdered sugar
- mint leaves
- chocolate chips
- raspberries fresh
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with an electric mixer using the whisk attachment, beat mascarpone until light and fluffy.
- Add dry ricotta cheese, whisking until fully combined, approximately 2-3 minutes.
- Add vanilla, combining well, and then powdered sugar.
- Fold in chocolate chips.
- Refrigerate until after you make the pancakes.
- In a large mixing bowl, whisk eggs until light and fluffy. Add buttermilk, melted butter and vanilla, whisking until combined.
- In a separate mixing bowl, whisk together flour, sugar, baking powder, baking soda and fine sea salt.
- Gradually add dry ingredients to wet ingredients until just combined. Do not overmix. Batter will be lumpy.
- Heat griddle to 350 degrees or heat a medium skillet over medium heat.
- Grease well and pour in pancake batter. Size is really up to you, however if you want to fold your cannoli pancakes like I did in the picture, aim for a diameter of about 8 inches. You can also make smaller pancakes and stack them with filling between each layer.
- Wait until you start to see the batter bubble, then flip.
- Continue with all pancake batter.
- Remove cannoli filling from the fridge. Top pancakes, fold pancakes or layer pancakes with cannoli filling.
- Garnish with your choice of powdered sugar, chocolate chips, fresh raspberries or mint leaves. You can also use Dutch Honey syrup, but the filling is sweet and takes the place of syrup.
- If you've tried this recipe, come back and let us know how it went!
Notes
- Drain ricotta overnight in cheesecloth to remove excess moisture; press with paper towels before mixing to ensure a thick filling consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1194 kcal
% Daily Value*
| Calories | 1194kcal | 60% |
| Carbohydrates | 129g | 43% |
| Protein | 25g | 50% |
| Fat | 63g | 97% |
| Saturated Fat | 38g | 190% |
| Cholesterol | 212mg | 71% |
| Sodium | 1343mg | 56% |
| Potassium | 712mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 71g | 142% |
| Vitamin A | 1730IU | 35% |
| Calcium | 467mg | 47% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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