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Cannoli Pancakes

These Cannoli Pancakes are the ultimate decadent but fun pancake recipe. Loaded with sweet, creamy cannoli filling this breakfast cannoli is like starting your day with dessert!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 1194 kcal
Course: Breakfast
Cuisine: Italian , American

Ingredients

Cannoli Filling:
  • 8 ounces whole milk ricotta cheese , drained and dried*
  • 8 ounces mascarpone cheese , softened
  • 1 teaspoon vanilla or Grand Marnier
  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon fine sea salt
  • 3/4 cup chocolate chips
Buttermilk Pancakes:
  • 2 eggs
  • 2 cups buttermilk
  • 4 tablespoons butter , melted
  • 1/2 teaspoon vanilla
  • 2 cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • Cooking spray or butter , for the griddle
Garnish (optional):
  • powdered sugar
  • mint leaves
  • chocolate chips
  • fresh raspberries

Instructions

    Cup of Yum
  1. 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.
  2. Add dry ricotta cheese, whisking until fully combined, approximately 2-3 minutes.
  3. Add vanilla, combining well, and then powdered sugar.
  4. Fold in chocolate chips.
  5. Refrigerate until after you make the pancakes.
  6. In a large mixing bowl, whisk eggs until light and fluffy. Add buttermilk, melted butter and vanilla, whisking until combined.
  7. In a separate mixing bowl, whisk together flour, sugar, baking powder, baking soda and fine sea salt.
  8. Gradually add dry ingredients to wet ingredients until just combined. Do not overmix. Batter will be lumpy.
  9. Heat griddle to 350 degrees or heat a medium skillet over medium heat.
  10. 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.
  11. Wait until you start to see the batter bubble, then flip.
  12. Continue with all pancake batter.
  13. Remove cannoli filling from the fridge. Top pancakes, fold pancakes or layer pancakes with cannoli filling.
  14. 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.
  15. If you've tried this recipe, come back and let us know how it went!

Notes

  • *Dry out your ricotta well. Drain it in a fine mesh sieve lined with cheesecloth in the refrigerator, uncovered overnight. In the morning, wring it in the cheesecloth to push any more moisture out. Roll the dry ricotta on a few paper towels.

Nutrition Information

Calories 1194kcal (60%) Carbohydrates 129g (43%) Protein 25g (50%) Fat 63g (97%) Saturated Fat 38g (190%) Cholesterol 212mg (71%) Sodium 1343mg (56%) Potassium 712mg (20%) Fiber 4g (16%) Sugar 71g (142%) Vitamin A 1730IU (35%) Calcium 467mg (47%) Iron 5.8mg (32%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1194

% 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.