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A stack of buttermilk pancakes layered with ricotta filling and topped with mini chocolate chips.

Fluffy Buttermilk Pancakes with Ricotta Filling

Isabel
These Cannoli pancakes are Fluffy Buttermilk Pancakes with Ricotta Filling are perfect for a weekend treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Ricotta draining overnight 12 hours
Course Breakfast
Cuisine Italian

Ingredients
  

For the ricotta filling

  • 2½ cups Ricotta drained overnight
  • 2 cups confectioners’ sugar 
  • ¾ teaspoon vanilla extract
  • ⅛ teaspoon cinnamon
  • lemon zest
  • ½ cup mini chocolate chips

For the buttermilk pancakes

  • 2 cups all purpose flour
  • 2 Tablespoons malt powder
  • ½ cup granulated sugar
  • 1½ teaspoon baking powder
  • 1¼ teaspoon kosher salt I used diamond crystal brand
  • ½ teaspoon ground cinnamon
  • 2½ cups buttermilk
  • 3 tablespoons butter melted
  • 1 tablespoon vanilla extract
  • 2 eggs
  • Maple syrup for serving

Instructions
 

Ricotta cannoli filling

  • Place ricotta in a fine-mesh strainer set over a medium bowl. Cover and store in the fridge for 12 hours or overnight to drain excess moisture.
    2½ cups Ricotta
  • Place drained ricotta in a large bowl, then add the confectioners' sugar, lemon zest, vanilla and cinnamon. Mix thoroughly until smooth and combined.
    2 cups confectioners’ sugar , ¾ teaspoon vanilla extract, ⅛ teaspoon cinnamon, lemon zest
  • Add the chocolate chips and set aside. This cannoli filling keeps well in the fridge for up to 4 days.
    ½ cup mini chocolate chips

Buttermilk pancakes

  • In a large bowl mix whisk flour, malt powder, sugar, baking powder, baking soda, salt, and cinnamon. and set aside.
    2 cups all purpose flour, 2 Tablespoons malt powder, ½ cup granulated sugar, 1½ teaspoon baking powder, 1¼ teaspoon kosher salt, ½ teaspoon ground cinnamon
  • In another bowl mix the buttermilk, butter, eggs and vanilla and whisk until fully combined.
    2½ cups buttermilk, 3 tablespoons butter, 1 tablespoon vanilla extract, 2 eggs
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Heat a large non-stick griddle or a skillet, pour ¼ cup of the batter until the pancakes start forming bubbles. Flip them carefully and cook on the other side.
  • Stack the pancakes alternating layers of the ricotta filling in between and serve warm with maple syrup.
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