Why You’ll Love Chocolate Chip Ricotta Heart Pancakes Recipe

I love this recipe because it feels celebratory without being complicated. I get bakery-style pancakes at home with simple ingredients, and the texture is light yet rich at the same time. I also enjoy how these pancakes work just as well for a special brunch as they do for a slow weekend breakfast when I want to treat myself.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup all-purpose flour
1 tablespoon baking powder
A generous pinch of salt
1 tablespoon sugar
3/4 cup whole milk ricotta cheese
3/4 cup milk
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup mini chocolate chips
Butter or neutral oil (like avocado or canola) for cooking

Directions

I begin by whisking together the flour, baking powder, salt, and sugar in a medium bowl until well combined. In a separate larger bowl, I whisk the ricotta, milk, eggs, and vanilla until the mixture is mostly smooth and creamy.

I gently add the dry ingredients to the wet ingredients and fold everything together with a spatula just until combined. I’m careful not to overmix, leaving a few small lumps in the batter. I then fold in the mini chocolate chips with just a couple of gentle strokes.

Next, I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. To form heart shapes, I either use a heart-shaped mold or carefully freehand the shape with the batter. I cook the pancakes for about 2–3 minutes on the first side, until bubbles form and the edges look set.

I flip the pancakes carefully and cook them for another 1–2 minutes until golden brown and cooked through. I repeat with the remaining batter, greasing the pan as needed.

Servings and Timing

I usually make this recipe to serve about 4 people, yielding roughly 8–10 pancakes depending on size. Prep time takes me about 10 minutes, cook time is around 10 minutes, and the total time is approximately 20 minutes.

Variations

I like swapping mini chocolate chips for dark chocolate chunks when I want a richer flavor. Sometimes I add lemon zest to the batter for a bright contrast to the ricotta. When I’m craving something extra indulgent, I fold in a few blueberries along with the chocolate chips.

Storage/Reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them gently in a skillet or microwave until heated through. I also like freezing them in a single layer and reheating straight from frozen for quick breakfasts.

FAQs

Can I make the batter ahead of time?

I prefer making the batter fresh, but I’ve refrigerated it for up to 12 hours with good results.

Can I use part-skim ricotta?

I can use part-skim ricotta, though I find whole milk ricotta gives the fluffiest texture.

Do I need a heart-shaped mold?

I don’t need one, but it makes shaping easier. Freehand hearts work just fine.

Can I make these pancakes gluten-free?

I substitute a 1:1 gluten-free flour blend and they turn out well for me.

Why are my pancakes dense?

I’ve learned that overmixing the batter is usually the cause, so I fold gently.

Can I skip the chocolate chips?

I sometimes leave them out for a plain ricotta pancake that’s still delicious.

What heat level works best?

I stick to medium heat to avoid burning the outside before the inside cooks.

Can I add fruit to the batter?

I like adding blueberries or raspberries for a fruity twist.

Are these good for kids?

I find kids love the heart shape and the chocolate chips.

What toppings work best?

I enjoy maple syrup, fresh berries, or a dusting of powdered sugar.

Conclusion

These Chocolate Chip Ricotta Heart Pancakes are one of my favorite ways to add a little love to breakfast. I adore their fluffy texture, rich flavor, and playful shape, and every time I make them, they remind me how joyful simple homemade food can be.