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Chocolate Chip Ricotta Pancakes

A recipe for Chocolate Chip Ricotta Pancakes! These fluffy pancakes are packed with ricotta and chocolate chips for a fun and easy breakfast.
Course Breakfast
Cuisine N/A
Keyword breakfast, brunch, cheese, chocolate chip, pancake, ricotta
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 6 Servings


  • 2 large eggs
  • 1 1/2 cups (360 milliliters) milk
  • 1/3 cup (40 grams) powdered sugar
  • 8 ounces (226 grams) whole milk ricotta cheese
  • 1 1/2 teaspoons (8 milliliters) vanilla extract
  • 1 1/2 teaspoons (3 grams) orange zest
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch sea salt
  • 3/4 cup (126 grams) chocolate chips
  • Coconut oil cooking spray

Topping suggestions:

  • Honey
  • Butter
  • Maple syrup or Agave syrup
  • Walnuts, pecans, hazelnuts


  • In a medium bowl, combine the eggs with the milk, sugar, ricotta cheese, vanilla and orange zest. Whisk until well combined.
  • In a large bowl, sift the flour and add the baking powder, baking soda and salt. Stir lightly to combine.
  • Gradually whisk the ricotta mixture into the dry ingredients until a smooth batter is formed. Gently fold in the chocolate chips.
  • Heat a large nonstick skillet over medium heat. Lightly spray with coconut oil.
  • Pour in about 1/3 cup (80 milliliters) of the batter. Cook for 2 to 3 minutes or until bubbles appear on the surface.
  • Gently flip the pancake over and cook for 1 to 2 minutes longer. Remove the pancake from the skillet and set aside on a plate. Repeat with the remaining batter and cover the cooked pancakes as you go to keep them warm.
  • Divide the pancakes and stack them on individual plates. Add the toppings of your choice.