Chocolate Chip Ricotta Heart Pancakes
Soft, fluffy chocolate chip ricotta pancakes shaped into hearts, combining creamy ricotta with melty chocolate chips for a cozy, celebratory breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8–10 pancakes (serves 4)
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 (such as avocado or canola), for cooking
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate large bowl, whisk the ricotta, milk, eggs, and vanilla until mostly smooth.
- Add the dry ingredients to the wet ingredients and gently fold until just combined, leaving a few small lumps.
- Fold in the mini chocolate chips carefully.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Using a heart-shaped mold or freehand, pour batter onto the skillet to form heart shapes.
- Cook for 2–3 minutes until bubbles form and edges are set.
- Flip gently and cook another 1–2 minutes until golden and cooked through.
- Repeat with remaining batter, greasing the pan as needed.
- Serve warm with desired toppings.
Notes
Avoid overmixing to keep pancakes light and fluffy.
Whole milk ricotta provides the best texture, but part-skim can be used.
Mini chocolate chips distribute more evenly than regular chips.
These pancakes freeze well for quick breakfasts.
Medium heat works best to prevent burning.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 12g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 95mg
