Cannoli Pancake Recipe

Prepare dry ingredients

In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

In a separate large bowl whisk the buttermilk, whole milk, egg, melted butter and vanilla extract until smooth.

Pour the dry ingredients into the wet ingredients and gently fold with a spatula until just combined. Do not overmix; a few small lumps are fine. If the batter seems very thick, add up to 1–2 tablespoons additional milk to reach a thick but pourable consistency (about pancake-batter consistency).

Let the batter rest 5 minutes while you prepare the filling and heat the griddle. Resting hydrates the flour and gives fluffier pancakes.

Heat a nonstick skillet or griddle over medium heat (about 350°F / 175°C). Lightly grease with vegetable oil or butter and wipe off excess with a paper towel so you have a thin film.

Drain and prepare ricotta

If using refrigerated ricotta, place it in a fine-mesh strainer lined with cheesecloth or paper towel and let drain over a bowl for 20–30 minutes to remove excess moisture. If short on time, press with a spoon to remove excess liquid until fairly thick.

In a medium bowl combine the drained ricotta, mascarpone (if using), powdered sugar, vanilla extract, orange zest, cinnamon and a pinch of salt. Stir or beat with a hand mixer on low until smooth and silky, about 1–2 minutes. Taste and adjust sweetness or flavoring.

Fold in the mini chocolate chips gently so they distribute through the filling without melting. Place the filling in the refrigerator to chill slightly while you cook the pancakes; chilling firms the filling and makes assembly easier (about 10 minutes).

For each stuffed pancake, spoon about 1/4 cup of batter onto the hot griddle to form a circle roughly 3–4 inches wide. Let the batter set for 30–45 seconds until small bubbles form on the surface and the edges look set but the top is still slightly wet.

Place a generous tablespoon (about 1 heaping tablespoon) of the chilled cannoli filling in the center of the pancake circle. Keep the filling slightly away from the edges (about 1/2 inch) so it won't spill when you cover it.

Carefully spoon another 1/4 cup of batter over the filling to cover it. Gently spread the top batter with the back of the spoon to seal the edges as much as possible. Cook 1.5–2 minutes more, until bubbles on top have mostly popped and the underside is golden brown.

Use a thin spatula to gently flip the stuffed pancake. Cook the second side 1.5–2 minutes until golden and the pancake is cooked through. If you’re unsure, press the center lightly—there should be spring and no raw batter.

Transfer to a warm oven set to low (200°F / 95°C) to keep pancakes warm as you finish the rest. Repeat the process with remaining batter and filling. Yield is typically 8–10 stuffed pancakes depending on size.

Stack pancakes two or three high on each plate. Dust with powdered sugar, sprinkle a few extra mini chocolate chips and chopped pistachios or walnuts, and add a dollop of whipped cream if desired.

Serve immediately while warm. Leftover filling can be piped into plain pancakes or used as a topping; refrigerate any leftovers in an airtight container for up to 3 days.