Save These Ricotta Chocolate Chip Pancake Bites are my best trick for happy, fuss-free mornings or sweet snack times. Each fluffy mini pancake is bursting with creamy ricotta and just enough chocolate to thrill both kids and adults. Whether you serve them for a leisurely brunch or stash some away for quick snacks, these little bites are downright irresistible.
I first tried these when I wanted an easy hand-held breakfast for busy school days. They were such a hit that my family now asks for a batch every weekend.
Ingredients
- All-purpose flour: brings structure and classic pancake texture Choose a fresh bag for the fluffiest results
- Granulated sugar: gives sweetness without overpowering the ricotta Look for ultra-fine if you want quicker dissolving
- Baking powder: is the secret to making these bites tender and airy Always check the expiration for best lift
- Baking soda: supports browning and light texture Make sure it is clump-free
- Fine sea salt: heightens flavor and balances the sweetness
- Ricotta cheese: uses whole milk for creamy melt-in-your-mouth texture Buy the freshest ricotta for best flavor
- Large eggs: ensure pancakes hold together and add richness Choose pasture-raised or farm fresh when possible
- Milk: thins the batter for even cooking Whole or two percent work best for flavor
- Vanilla extract: ties everything together with warm aroma Go for real extract for superior taste
- Unsalted butter: creates flavor and a soft crumb If possible use European style for more richness
- Mini chocolate chips: mean melty bits in every bite Pick quality chips that are not waxy or tough
- Butter or neutral oil for greasing: ensures golden results without sticking Use unsalted butter or light oils like grapeseed
Instructions
- Measure and whisk the dry ingredients:
- In a medium mixing bowl combine the flour sugar baking powder baking soda and salt Whisk for one full minute to evenly distribute the leavening and break up any lumps This will make sure your pancake bites rise evenly
- Make the ricotta mixture:
- In a separate large bowl whisk the ricotta cheese eggs milk vanilla extract and melted butter Take your time until the mixture is smooth and creamy Smooth batter helps prevent dense pancake bites
- Combine wet and dry ingredients:
- Add the dry ingredients to the ricotta mixture Gently use a spatula to fold the mixture about ten to twelve strokes Do not overmix A few visible streaks of flour and lumps are perfect Resist the urge to keep stirring or your pancake bites may turn out tough
- Add chocolate chips:
- Pour in the mini chocolate chips Fold in gently so they are distributed but the batter stays airy and light
- Preheat the pan and grease:
- Set a nonstick skillet or griddle over medium heat Let it warm up for at least two minutes before you cook Add a thin layer of butter or neutral oil and swirl to coat the surface
- Portion and cook the pancake bites:
- Use a tablespoon and drop measured scoops of batter onto the skillet leaving space for each to spread Cook for one to two minutes Watch closely for bubbles forming across the tops and the edges looking set This step ensures your bites are cooked through the middle
- Flip and finish cooking:
- With a thin spatula gently flip each pancake bite Cook for another one to two minutes until golden brown underneath and set on top
- Serve and keep warm:
- Transfer cooked pancakes to a plate and keep warm under a clean towel Repeat until all batter is used Serve immediately for the best texture
Save This recipe is all about the fresh ricotta which keeps everything tender and creamy It reminds me of weekend brunches with my grandparents when I would help dollop out the thick batter and sneak chocolate chips while no one was looking
Storage Tips
Let pancake bites cool completely before storing Place in an airtight container in the fridge for up to three days For longer storage freeze them in a single layer then transfer to bags They reheat beautifully in the microwave or toaster oven and taste just as good as fresh
Ingredient Substitutions
If you are out of ricotta try cottage cheese blended until smooth For the chocolate chips you can swap mini white chips or finely chopped dried cherries for a fruity touch If you want dairy free pancakes use your favorite plant-based milk and a thick dairy free yogurt in place of ricotta
Serving Suggestions
Pile them high and dust lightly with powdered sugar or drizzle with warm maple syrup They make lovely lunchbox surprises or after-school snacks Serve with fresh strawberries or blueberries for a cheerful breakfast tray My kids love to dip them in a little bowl of vanilla yogurt too
Cultural and Seasonal Context
Mini pancakes have roots in many American kitchens but adding rich ricotta reminds me of Italian baking traditions For fall I like to stir in orange zest or a bit of cinnamon For spring fresh lemon zest brightens up the batter You can adapt these to any season by changing the mix-ins
Seasonal Adaptations
Add a pinch of cinnamon and chopped pecans for fall warmth Stir in orange or lemon zest for sunny flavor in spring Swap in mini white chocolate chips and serve with fresh berries in summer
Success Stories
Every time I bring these to a brunch or playdate they disappear in a flash My favorite memory is pulling a tray from the freezer on a busy school morning and seeing sleepy smiles turn into happy energy in minutes
Freezer Meal Conversion
To freeze arrange cooled pancake bites in a single layer on a parchment lined tray Once frozen transfer to a zip-top bag and keep frozen for up to two months Reheat straight from frozen in a toaster oven or microwave for instant breakfast magic
Save These pancake bites are a go-to for quick happy mornings or special brunches Just a batch in the freezer transforms breakfast routines forever
Recipe FAQ
- → Can I use part-skim ricotta instead of whole milk ricotta?
Yes, part-skim ricotta will work, but whole milk ricotta gives a richer, creamier texture.
- → How should I store leftover pancake bites?
Cool completely and refrigerate in an airtight container for up to 3 days, or freeze for longer storage.
- → Can I substitute the chocolate chips?
Absolutely—try mini white chocolate chips or chopped dried fruit for a different flavor.
- → What is the best way to reheat frozen pancake bites?
Warm in a toaster oven or oven at low temperature until heated through; microwaving may soften the texture.
- → How do I prevent the pancake bites from sticking?
Lightly grease your skillet or griddle with butter or oil before each batch for easy release.