Chocolate Chip Ricotta Pancakes

Fluffy, tender, and subtly sweet, studded with mini chocolate chips, these pancakes are a fun and delicious addition to any breakfast or brunch.

Course Breakfast, Brunch

Cuisine American

Keyword chocolate chip, fluffy, pancake, ricotta, tender, vanilla

Prep Time 20

Cook Time 6

Total Time 26

Servings

Calories 227kcal

Equipment

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large pitcher or measuring cup
large bowl
small bowl
griddle
scoop (60 ml or 1/4 cup)
spatula

Ingredients

280 g ricotta cheese room temperature
400 g buttermilk room temperature
4 eggs room temperature
56 g unsalted butter melted
34 g sugar
10 ml vanilla bean paste
330 g white whole wheat flour
140 g oat flour
26 g flaxseed meal
13 g baking powder
10 g baking soda
5 g cinnamon
5 g salt
2 egg whites room temperature
228 g mini chocolate chips

Instructions

In a large measuring cup or pitcher, blend together the ricotta, buttermilk, eggs, butter, sugar and vanilla bean paste.
280 g ricotta cheese, 400 g buttermilk, 4 eggs, 56 g unsalted butter, 34 g sugar, 10 ml vanilla bean paste
In a large bowl, whisk together the white whole wheat flour, oat flour, flaxseed meal, baking powder, baking soda and salt.
330 g white whole wheat flour, 140 g oat flour, 26 g flaxseed meal, 13 g baking powder, 10 g baking soda, 5 g salt, 5 g cinnamon
In a small bowl, beat the egg whites to medium peaks
2 egg whites
Add the liquid ingredients to the dry ingredients and mix just until combined, fold in the chocolate chips.
228 g mini chocolate chips
Add 1/3 of the egg whites and fold to combine, this lightens the batter slightly making it easier to incorporate the remainder of the egg whites.
Add the remainder of the egg whites, fold just until no streaks of white remain. Set the batter aside to rest while you preheat your pan or griddle to 350°F.
Use a 60 ml (1/4 cup) scoop to portion the batter onto the griddle. Make sure to leave enough space between the pancakes to allow you to flip them.
Cook until the edges look dry and bubbles are coming up in the middle of the pancakes. Gently flip and continue cooking on the other side. When both sides are golden and the middle is set, the pancakes are done. Continue until all of the batter is used.
Serve immediately, or reserve in a warm (180°F - 200°F) oven until ready to serve. Leftovers can be stored in the refrigerator in an airtight container, or frozen in a freezer bag with parchment between the layers.

Notes

If you'd like, you can replace the white whole wheat flour, oat flour and flax seed meal with just all purpose flour. I like using a blend of flours/meals to help boost the nutrition a bit, but using all purpose flour will result in an even lighter texture.
This recipe was loosely inspired by cannoli, if that is a flavor vibe you want to intensify, try serving these pancakes with a dusting of powdered sugar, a bit of orange zest and toasted, finely chopped pistachios - all of which are very common to the cannoli flavor profile.

Nutrition