Cannoli Pancakes are stuffed with a rich, delicious cannoli filling. This breakfast cannoli is perfect for special breakfasts and brunches. #cannolipancakes #breakfastcannoli #cannolifilling

Cannoli Pancakes

Course: Breakfast
Cuisine: American, Italian
Keyword: cannoli cream, cannoli filling, cannoli pancakes, homemade pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 1194 kcal
These Cannoli Pancakes are the ultimate decadent but fun pancake recipe. Loaded with sweet, creamy cannoli filling this breakfast cannoli is like starting your day with dessert!


Cannoli Filling:

  • 8 ounces whole milk ricotta cheese , drained and dried*
  • 8 ounces mascarpone cheese , softened
  • 1 teaspoon vanilla or Grand Marnier
  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon fine sea salt
  • 3/4 cup chocolate chips

Buttermilk Pancakes:

  • 2 eggs
  • 2 cups buttermilk
  • 4 tablespoons butter , melted
  • 1/2 teaspoon vanilla
  • 2 cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • Cooking spray or butter , for the griddle

Garnish (optional):

  • powdered sugar
  • mint leaves
  • chocolate chips
  • fresh raspberries


  1. In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with an electric mixer using the whisk attachment, beat mascarpone until light and fluffy.
  2. Add dry ricotta cheese, whisking until fully combined, approximately 2-3 minutes.
  3. Add vanilla, combining well, and then powdered sugar.
  4. Fold in chocolate chips.
  5. Refrigerate until after you make the pancakes.
  6. In a large mixing bowl, whisk eggs until light and fluffy. Add buttermilk, melted butter and vanilla, whisking until combined.
  7. In a separate mixing bowl, whisk together flour, sugar, baking powder, baking soda and fine sea salt.
  8. Gradually add dry ingredients to wet ingredients until just combined. Do not overmix. Batter will be lumpy.
  9. Heat griddle to 350 degrees or heat a medium skillet over medium heat.
  10. Grease well and pour in pancake batter. Size is really up to you, however if you want to fold your cannoli pancakes like I did in the picture, aim for a diameter of about 8 inches. You can also make smaller pancakes and stack them with filling between each layer.
  11. Wait until you start to see the batter bubble, then flip.
  12. Continue with all pancake batter.
  13. Remove cannoli filling from the fridge. Top pancakes, fold pancakes or layer pancakes with cannoli filling.
  14. Garnish with your choice of powdered sugar, chocolate chips, fresh raspberries or mint leaves. You can also use Dutch Honey syrup, but the filling is sweet and takes the place of syrup.
  15. If you've tried this recipe, come back and let us know how it went!

Recipe Notes

*Dry out your ricotta well. Drain it in a fine mesh sieve lined with cheesecloth in the refrigerator, uncovered overnight. In the morning, wring it in the cheesecloth to push any more moisture out. Roll the dry ricotta on a few paper towels.

Nutrition Facts
Cannoli Pancakes
Amount Per Serving
Calories 1194 Calories from Fat 567
% Daily Value*
Total Fat 63g 97%
Saturated Fat 38g 190%
Cholesterol 212mg 71%
Sodium 1343mg 56%
Potassium 712mg 20%
Total Carbohydrates 129g 43%
Dietary Fiber 4g 16%
Sugars 71g
Protein 25g 50%
Vitamin A 34.6%
Calcium 46.7%
Iron 32.2%
* Percent Daily Values are based on a 2000 calorie diet.