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Buttermilk pancakes with cannoli ricotta filling and maples syrup.

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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