Orange Cannoli Pancakes Recipe

Name: Orange Cannoli Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the orange-vanilla pancakes:; 1 cup whole wheat flour; 3/4 cup skim milk; 1/2 cup part-skim ricotta cheese; 1 tablespoon sugar; 2 teaspoons baking powder; Zest and juice from 1 Cara Cara orange; 1 egg; 1 teaspoon vanilla; 1/4 teaspoon salt; 1 teaspoon butter; 1 teaspoon vegetable oil; For the cannoli cream:; 1 cup part skim ricotta cheese; 2 tablespoons sugar; 1 teaspoon vanilla; 1/3 cup mini chocolate chips; 1/2 teaspoon Cara Cara orange zest; Butter and vegetable oil, for frying

Servings: persons

For the orange-vanilla pancakes:
1 cup whole wheat flour
3/4 cup skim milk
1/2 cup part-skim ricotta cheese
1 tablespoon sugar
2 teaspoons baking powder
Zest and juice from 1 Cara Cara orange
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon butter
1 teaspoon vegetable oil
For the cannoli cream:
1 cup part skim ricotta cheese
2 tablespoons sugar
1 teaspoon vanilla
1/3 cup mini chocolate chips
1/2 teaspoon Cara Cara orange zest
Butter and vegetable oil, for frying

1
In a medium mixing bowl, whisk together all of the pancake ingredients until just combined, taking care not to over-mix.
2
In a small mixing bowl, using an electric mixer, start on the cannoli cream: Whip together ricotta cheese, sugar, and vanilla until smooth, about 3 minutes. Fold in chocolate chips and orange zest and set aside.
3
Heat a skillet over medium heat. Give it a few minutes to get good and hot so that your pancakes brown well. Add 1 part butter and 1 part vegetable oil to the skillet so that it is lightly coated.
4
Pour 1/4 cup batter onto the skillet for each of the pancakes. Once you see bubbles developing on the top of the pancakes, flip them. Once both sides are browned, remove from the pan.
5
To serve, layer three to four pancakes with cannoli cream between each layer. They're delicious as-is, but feel free to add maple syrup as desired.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the orange-vanilla pancakes:, 1 cup whole wheat flour, 3/4 cup skim milk, 1/2 cup part-skim ricotta cheese, and more.

Yes, Orange Cannoli Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Cannoli Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions