Cannoli Pancakes 🇮🇹

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry and stir until just combined (a few lumps are fine).

Heat a non-stick skillet or griddle over medium heat and lightly butter it.

Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden. Repeat with the remaining batter.

2. Make the Cannoli Filling:
In a medium bowl, beat together the ricotta, mascarpone, powdered sugar, vanilla extract, and orange zest until smooth.

Fold in the mini chocolate chips. Chill the filling until ready to use.

3. Assemble the Pancakes:
Stack the pancakes on a plate. Spread or pipe a generous layer of cannoli filling between each pancake, or dollop on top.

Sprinkle with powdered sugar, extra mini chocolate chips, and chopped pistachios.

Drizzle with maple syrup or honey if desired.

Enjoy these Cannoli Pancakes warm for an Italian-inspired breakfast or treat that’s sure to impress!