Spache the Spatula

Cannoli Pancakes

Let’s disguise dessert as breakfast.

Cannoli Pancakes | #recipeCannolis are awesome. Pancakes are awesome. Cannoli pancakes? The awesomest.

What? You don’t want to eat sweetened ricotta filled with pistachios and orange zest stuffed in thin, Swedish-style pancakes that have Marsala wine in the batter? Yep, there is wine in the batter—just like traditional cannoli shells. I almost drizzled a bunch of chocolate on top, too, but then I figured I couldn’t really call it breakfast anymore and it would have to be dessert #1…because we both know there would be a dessert #2 later…

Cannoli Pancakes | #recipe Cannoli Pancakes | #recipe Cannoli Pancakes | #recipeThese are super easy to make, but they take a bit of time since you pretty much have to make just one pancake at a time. (Or I suppose you could use multiple skillets? But that sounds like a mess and hassle.) But, it’s perfect if you’re cooking for a crowd because you can just serve them up as they’re done :)! Plus, you’ll win super brownie points (cannoli points?) with anyone you give these to because, I mean, they are cannolis and pancakes at once…

(By the way, these totally don’t need it, but I may have first-hand knowledge that there are also super tasty covered in maple syrup…)

Cannoli Pancakes | #recipe Cannoli Pancakes | #recipe Cannoli Pancakes | #recipe

Cannoli Pancakes

Yield: 3-4 servings

Cannoli Pancakes


    for the pancakes:
  • 1 cup all-purpose flour
  • 2 cups milk
  • 1/2 cup Marsala wine
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1 tbsp granulated sugar
  • 3 large eggs
  • for the filling:
  • 1 cup part-skim ricotta, drained overnight in the fridge in a strainer lined with cheesecloth
  • 1/2 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1 to 2 tsp freshly grated orange zest + more to garnish
  • 1/3 cup confectioners' sugar, sifted
  • 1/3 cup roasted pistachios, chopped + more to garnish


    for the pancakes:
  1. In a blender, whiz together all of the ingredients until combined. The batter should appear much thinner than traditional pancake batter.
  2. Heat a skillet over medium heat. Spray it with nonstick spray and pour in enough of the batter to coat the bottom of the pan. Tilt the pan around to evenly coat. Cook for about 4 minutes then flip and cook for another minute or so. The pancakes should be lightly browned. (The batter has a tendency to settle, so before you pour a new pancake, turn the blender on for a couple seconds.)
  3. for the filling:
  4. Stir all of the ingredients together in a bowl.
  5. Scoop some of the filling into the center of each pancake and carefully roll up.
  6. Garnish with more orange zest and pistachios.


*You may not have enough filling for all of the pancakes, depending on the size of your pancakes and how much filling you use. Double the filling amount if you're worried.

Cannoli Pancakes | #recipe Cannoli Pancakes | #recipe Cannoli Pancakes | #recipeNow let’s look at this pitiful photo of Rook who has to be taunted by all of my culinary creations as I photograph them directly next to his bed, by the big porch glass door:

puppersBy the way, if you’re looking for other pancake-y waffle-y things, check out these posts:

Cornmeal Waffles with Fresh Currant Syrup Topped with Honeyed Mascarpone and Pistachios

Cornmeal Waffles with Fresh Currant Syrup Topped with Honeyed Mascarpone and PistachiosCottage Cheese Pancakes with Spiced Orange Maple Syrup

Cottage Cheese Pancakes with Spiced Orange Maple Syrup | #recipeWheatberry Pancakes with Strawberry Syrup (my first post EVER on this blog!)

Wheatberry Pancakes with Strawberry Syrup



2 Responses to “Cannoli Pancakes”

  1. Julie @ LLK — March 11, 2014 at 6:47 am

    Oh wowzers! I love it when I can disguise dessert as breakfast. Brilliant Rachael!

    • Rachael replied: — March 11th, 2014 @ 9:26 am

      Thank you, Julie! Me too—it definitely starts the day off, right!

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