Cannoli Spiced Fluffy Ricotta Pancakes
My fluffy ricotta pancakes are made with buttermilk and cannoli spices and studded with semi sweet chocolate chips! Top them with spiced strawberries, maple syrup, and whipped cream for a special weekend breakfast.
Servings 4
Calories 350kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp table salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves, or nutmeg
Wet Ingredients
- 1 cup whole milk ricotta
- 3/4 cup buttermilk
- 1/4 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
Mix ins
- 1/2 cup semisweet mini chocolate chips
Macerated Strawberries
- 1 lb strawberries, chopped
- 2 tbsp granulated sugar
- 1/4 tsp ground cinnamon
Optional Toppings
- whipped cream
- maple syrup
- semisweet mini chocolate chips
Instructions
Ricotta Pancakes
- In a large bowl, whisk together all the dry ingredients - flour, sugar, baking powder, salt, cinnamon, cloves.
- In another bowl, whisk together all the wet ingredients - ricotta, buttermilk, milk, eggs, and vanilla.
- Combine the wet and dry ingredients in one bowl. Add the chocolate chips to the bowl, then fold the batter together until you see no dry flour.
- Let the batter rest for 10 minutes.
- Heat up a griddle to 375F. Or heat a large nonstick skillet on medium heat.
- Lightly grease the griddle or skillet by brushing it with a little vegetable oil.
- Pour the batter on the griddle by 1/3 - 1/2 cup amounts for mid-sized pancakes.
- Cook the pancakes on the first side until small bubbles appear on the surface, then flip and continue cooking on the opposite side until golden brown.
- Serve with macerated strawberries and any other toppings of your choice.
Macerated Strawberries
- Mix together the strawberries, sugar, and cinnamon in a bowl. Set aside until you are ready to eat.
Notes
- Strawberry Substitutions: You can switch out the strawberries for any seasonal fruit of your choice. Other berries, like blueberries or raspberries would be great (though prep the raspberries right before serving so they don't get mushy). Apples, mangoes, papayas, or oranges would also work well.
- Buttermilk: If you use acidified milk instead of the buttermilk, hold back on adding the extra 1/4 cup of milk until you check your batter. The batter should be thick but still pour from your spoon. The buttermilk is thicker and needs that extra milk, but the acidified milk may not.
- Using a Skillet: To determine if your skillet has reached ~375F, sprinkle a few drops of water in the skillet. If they ball up and skitter about the surface before evaporating, your skillet is hot.
Nutrition
Calories: 350kcal