Chocolate Chip Buttermilk Ricotta Pancakes
Oh my! Deep, luscious bits of chocolate wrapped up intender, 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!
Equipment
- Electric griddle or skillet
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2-½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 extra-large eggs
- 2 cups buttermilk
- ⅓ cup ricotta cheese
- ¼ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 to 1-¼ cups bittersweet chocolate chips
- 2 tablespoons melted butter
- Warm maple syrup and extra butter for serving
Instructions
- 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 the 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 or your pancakes will be tough.
- Fold in the chocolate chips and let the batter rest for about 10 to 15 minutes. Use all the chips if you like a lot of chocolate.
- Heat an electric griddle to 350-degrees. If you’re using a skillet on the stovetop, warm over medium heat. When a drop of water “dances” on the griddle you’re ready to cook. (Thanks to my Mom for this tip!)
- Brush the griddle with a light coating of melted butter.
- Using a 3” 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 begins to form “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 butter and warm maple syrup.
Notes
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.
Note: 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.