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Chocolate Chip Buttermilk Ricotta Pancakes

Chocolate Chip Buttermilk Ricotta Pancakes

Oh my! Dark, luscious bits of chocolate wrapped up in tender, delicate pancakes. Served piping hot with warm maple syrup dripping over the top – a stack of these will get any sleepyhead out of bed!

To be honest I’ve never been a big fan of chocolate chip pancakes. Any that I’ve ever eaten were cloyingly sweet. But I do love bittersweet and dark chocolate, so it seemed that either might be a better addition to this favorite breakfast cake. It turns out bittersweet chocolate delivers the perfect little bite of chocolate and pairs quite nicely with a buttermilk pancake. Not too sweet but big on chocolate taste!

Making pancakes from scratch is actually as easy as using a box mix. It’s a simple whisking of dry ingredients – flour, sugar plus baking powder and baking soda for that light, fluffiness with a bit of kosher salt to enhance the flavors.

Then whisk together the eggs, buttermilk and vegetable oil along with a splash of pure vanilla extract and a large dollop of ricotta cheese before blending into the dry mix.

Finally, fold in a generous amount of bittersweet chocolate chips and get ready for something that’s utterly divine.

And a couple of tips. Don’t over mix the batter or you’ll end up with tough pancakes. A few lumps are fine. Then let the batter rest. At least 10 minutes, 15 minutes is even better. Now brush a little butter on a hot griddle, cook until your pancakes are golden and get ready for creamy chocolate melting in every bite you take!

Chocolate Chip Buttermilk Ricotta Pancakes

2 cups all-purpose flour

3 tablespoons sugar

2-1/2 teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon kosher salt

2 extra-large eggs

2 cups buttermilk

1/3 cup ricotta cheese

¼ cup vegetable oil

1 teaspoon pure vanilla extract

1-1/4 cups bittersweet chocolate chips

2 tablespoons butter, melted

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

In a separate bowl, whisk the eggs with the buttermilk, ricotta cheese, vegetable oil and vanilla extract.

Add the eggs and buttermilk mixture to the flour mixture and whisk just until blended, there will be some lumps but not to worry, just don’t over mix.

Fold in the chocolate chip and let the batter rest for about 10 to 15 minutes.

Heat a griddle to 350-degrees or if you’re using a skillet, use medium heat. When a drop of water “dances” on the griddle you’re ready to cook. (A favorite tip from my Mom!) Brush the griddle with a light coating of melted butter. Using a 2” ice cream scoop or small ladle drop the batter onto the griddle. Keep in mind the batter will puff up slightly and spread so make certain to leave room to flip!

Cook until the batter has “bubbles” all over the top and the bottom is golden brown, about 3 to 4 minutes. Then flip and continue cooking for another 3-4 minutes or until golden.

Serve with extra butter and warm maple syrup.

You can cut this batch in half if you’re cooking for one or two, or make a full batch and save the leftovers for the next morning or two! Just let the batter warm to room temperature before cooking. This makes about 36 small pancakes, each about 3-1/2” so perfect for a breakfast buffet.If you’re cooking in batches, you can keep the pancakes warm in a 200-degree oven while you finish cooking. Just spread them out on a wire rack set over a baking sheet and pop them in the oven.

Chocolate Chip Buttermilk Ricotta Pancakes, courtesy of Preserving Good Stock

November 8, 2019
: This makes about 36 small pancakes, each about 3-1/2” so perfect for a breakfast buffet.

Oh my! Deep, luscious bits of chocolate wrapped up in tender, delicate pancakes. Served piping hot with warm maple syrup drizzling over the top – a stack of these will get any the sleepyhead out of bed!

By:

Ingredients
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 extra-large eggs
  • 2 cups buttermilk
  • 1/3 cup ricotta cheese
  • ¼ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1-1/4 cups bittersweet chocolate chips
  • 2 tablespoons butter, melted
  • Warm maple syrup and extra butter for serving
Directions
  • Step 1 In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda and kosher salt.
  • Step 2 In a separate bowl, whisk the eggs with the buttermilk, ricotta cheese, vegetable oil and the vanilla extract.
  • Step 3 Add the eggs and buttermilk mixture to the flour mixture and whisk just until blended, there will be some lumps but not to worry, just don’t over mix.
  • Step 4 Fold in the chocolate chip and let the batter rest for about 10 to 15 minutes.
  • Step 5 Heat a griddle to 350-degrees or if you’re using a skillet, use medium heat. When a drop of water “dances” on the griddle you’re ready to cook. (A favorite tip from my Mom!)
  • Step 6 Brush the griddle with a light coating of melted butter.
  • Step 7 Using a 2” ice cream scoop or small ladle drop the batter onto the griddle. Keep in mind the batter will puff up slightly and spread so make certain to leave room to flip.
  • Step 8 Cook until the batter has “bubbles” all over the top and the bottom is golden brown, about 3 to 4 minutes. Then flip and continue cooking for another 3-4 minutes or until golden.
  • Step 9 Serve with butter and warm maple syrup.
  • Step 10 You can cut this batch in half if you’re cooking for one or two, or make a full batch and save the leftovers for the next morning or two! Just let the batter warm to room temperature before cooking.
  • Step 11 If you’re cooking in batches, you can keep the pancakes warm in a 200-degree oven while you finish cooking. Just spread them out on a wire rack set over a baking sheet and pop them in the oven.


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