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Cannoli stuffed buttermilk pancakes are topped with powdered sugar and chocolate chips.

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!

Course Breakfast
Cuisine American, Italian
Keyword cannoli, pancakes
Prep Time 20 minutes
Cook Time 20 minutes
Servings 5
Calories 758 kcal
Author sherry brubaker


Cannoli filling

  • 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

Buttermilk Pancakes

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve. Top the cannoli stuffed pancakes with more chocolate chips, powdered sugar, or whipped cream. Mangia!

Nutrition Facts
Fluffy Buttermilk Cannoli Pancakes
Amount Per Serving
Calories 758 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 22g138%
Cholesterol 157mg52%
Sodium 1364mg59%
Potassium 263mg8%
Carbohydrates 87g29%
Fiber 1g4%
Sugar 46g51%
Protein 19g38%
Vitamin A 1232IU25%
Calcium 386mg39%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.