Fluffy buttermilk cannoli stuffed pancakes are stuffed with a sweet mascarpone and ricotta cheese filling and topped with chocolate chips- the perfect family breakfast!Jump to Recipe
Copycat IHOP cannoli pancakes recipe
If you love fun breakfast ideas, check out these orange pistachio biscottis, banana foster french toast, or these easy homemade blueberry toaster strudels.
Italian desserts are my all time favorite- especially cannolis! There are so many great places to grab this classic Italian dessert in Boston, I am confident I have tried them all!
This IHOP copycat cannoli pancake recipe is so simple to make! The fluffy buttermilk pancakes are wrapped around a delicious, creamy mascarpone and ricotta cheese mixture, then topped with chocolate chips.
What you decide to top these cannoli pancakes is up to you! I prefer the whole shebang! I’m talking the powdered sugar, whipped cream, and extra chocolate. Hey, go hard or go home, right?
The cannoli filling that stuffs these fluffy buttermilk pancakes uses simple ingredients but takes a few steps to make it right. Cannoli filling isn’t just throwing together some ricotta cheese, mascarpone, and sugar. It’s much more than that!
The ricotta cheese used in the cannoli filling needs to be drained really well. I recommend planning this recipe a day ahead so you can drain your ricotta overnight in the fridge.
Best believe I’ve included all the tricks and tips on how to make these easier, faster, and more delicious than you can imagine, so read on!
Italian cannoli pancake ingredients
Fluffy buttermilk pancakes
- All-purpose flour
- Baking soda & powder
- Buttermilk & regular milk
- Vanilla extract
Cannoli filling recipe
- Ricotta cheese
- Mascarpone cheese
- Vanilla extract
- Milk chocolate chips
- Pinch of salt
Drain the ricotta cheese
This recipe tastes best when the ricotta cheese has time to drain the extra liquid. You can place the ricotta cheese in a fine-mesh strainer over a bowl and place it in the refrigerator overnight to let it drain.
This step is not necessary, but if you want that rich, creamy, silky cannoli filling texture, you will definitely want to drain it.
If you choose not to drain it, don’t worry! It will still be delicious, but the undrained ricotta will make the cannoli filling grainy.
Make the cannoli filling ahead of time
If you are like me, a walking zombie with three kids shouting demands at 6 AM, make this ahead of time to save your sanity! It’s so easy to throw together beforehand to make the morning a little bit easier!
You can make the cannoli filling up to four days in advance and store in the fridge. This way, the pancakes will only take a few minutes to mix together and make, and all you need to do is pull out that tub of cannoli filling to stuff the pancakes with! Easy!
How to make copycat IHOPcannoli pancakes
- Drain and dry the ricotta cheese. First, place the ricotta cheese in a fine-mesh strainer over a bowl and put it in the fridge to drain overnight. Use a cheesecloth to further drain the ricotta. Put the ricotta between a few paper towels, then roll it with a rolling pin to dry it out.
- Make the cannoli filling. Use an electric hand mixer to combine the ricotta and mascarpone cheese and beat until it is fluffy. Add the vanilla extract, salt, and the powdered sugar, then beat until it is light and fluffy. Stir in the chocolate chips. Allow the cannoli filling to sit on the counter to come to room temperature.
- Make the pancakes. Combine the all-purpose flour, baking soda, baking powder, salt, and sugar in a bowl, then whisk well. Combine and whisk the eggs, butter, buttermilk, milk, and vanilla extract in another bowl. Add the wet ingredients to the dry ingredients, then stir to just combine. The batter will be lumpy, but make sure there are no streaks of flour. Let the batter sit for 10 minutes while the pan heats up.
- Cook the pancakes. Heat a pan over medium heat. Pour the 1/2 cup of batter into the pan and use a spoon to smooth it into a perfect circle. Cook the pancake for 2-3 minutes on each side.
- Fill the pancakes. The pancakes will act as the cannoli shell, so place a heaping 1/4 cup of the cannoli filling in the center of the pancake. Roll the pancake and place it seam down on a plate.
- Serve. Top these pancakes with more powdered sugar, chocolate chips, whipped cream, and mangia!
More breakfast ideas
- The pancake breakfast board is full of pancakes and every fun topping that your family loves! This is such a fun breakfast idea the whole family will enjoy making together!
- This raspberry and vanilla cream cheese danish puff pastry treat is baked to perfection with cream cheese and a raspberry reduction and drizzled with icing.
- Mini Blueberry pancake bites are made with creamy buttermilk for an extra fluffy texture. A refined sugar-free lemon drizzle adds the perfect zing to this delicious breakfast!
- This one skillet Loaded Breakfast Scramble has heaps of spinach, eggs, and sausage to give you the best flavors and nutrients the morning has to offer! Sun dried tomatoes and paprika sets this recipe aside from the rest!
More Sea Salt Savorings classics
- Sheet Pan Gnocchi Caprese with Asiago Spinach Sausage
- Mojo Chicken (baked, grilled, or stovetop!)
- Chicken Margherita(grilled, baked, or stove top!)
- Small Apartment Design
- Grilled BBQ Chicken Thighs
Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!
Fluffy Buttermilk Cannoli Pancakes
Fluffy buttermilk cannoli pancakes are stuffed with a sweet mascarpone and ricotta cheese filling and topped with chocolate chips- the perfect family breakfast!
- 8 oz ricotta cheese drained and dried
- 8 oz mascarpone cheese
- 1 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup chocolate chips
- 2 cups all purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 2 large eggs
- 2 tbsp butter melted
- 2 cups buttermilk
- 2 tbsp milk
- 1 tsp vanilla extract
Drain the ricotta cheese. Place the ricotta cheese in a fine mesh strainer over a bowl and put it in the fridge overnight to drain. Remove the ricotta from the strainer, and place it in cheesecloth. Squeeze the cheesecloth to remove excess liquid. Place the ricotta cheese in between paper towels and use a rolling pin to dry the ricotta.
Make the cannoli filling. Combine the ricotta cheese and mascarpone cheese in a mixing bowl, then whip until it is light and fluffy using the electric hand mixer. Add the sugar, salt, and vanilla extract to the bowl and whisk until the mixture is light and fluffy. Allow it to come to room temperature.
Make the pancakes. Combine the all purpose flour, baking soda, baking powder, salt, and sugar to a bowl. Combine the eggs, melted butter, buttermilk, milk, and vanilla in a separate bowl and whisk to combine. Add the flour mixture to the egg mixture, then stir until it is just combined. The batter will be lumpy but there should not be any flour streaks. Allow the batter to rest for 10 minutes.
Make the pancakes. Heat a medium-sized no stick pan over medium heat. Place 1/2 cup of batter in the pan once its hot and use a spoon to smooth the top to make a perfect circle. Allow each side to cook for 2-3 minutes until golden brown. Remove from the pan and place on a plate or put in the oven at 225 degrees to keep warm.
Stuff the pancakes. Place 1/4 cup of the cannoli filling in the center of the pancake. Roll the pancake, then place seam down on individual plates.
Serve. Top the cannoli stuffed pancakes with more chocolate chips, powdered sugar, or whipped cream. Mangia!
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