Ricotta Chocolate Chip Pancake Bites (Printable)

Tender, fluffy mini pancakes with ricotta and chocolate chips—great for breakfast, brunch, or a sweet snack.

# Components:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

06 - 3/4 cup whole milk ricotta cheese
07 - 2 large eggs
08 - 1/2 cup milk
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons unsalted butter, melted and slightly cooled

→ Mix-ins

11 - 1/2 cup mini chocolate chips

→ For Cooking

12 - Additional butter or neutral oil for greasing

# Directions:

01 - In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt.
02 - In a separate large bowl, whisk the ricotta cheese, eggs, milk, vanilla extract, and melted butter until smooth and fully combined.
03 - Gently fold the dry mixture into the wet ingredients, mixing just until combined. Avoid overmixing; a few lumps are acceptable.
04 - Fold the mini chocolate chips evenly into the batter.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with additional butter or oil.
06 - Drop tablespoonfuls of batter onto the hot surface, spacing them apart. Cook for 1 to 2 minutes, until bubbles form and the edges are set.
07 - Flip each portion and continue cooking for another 1 to 2 minutes, until golden brown and fully cooked through.
08 - Transfer cooked pancake bites to a plate and keep warm. Repeat the process with remaining batter.
09 - Serve warm. Optionally dust with powdered sugar or drizzle with maple syrup.

# Expert Advice:

01 -
  • Perfect for using up extra ricotta hiding in the fridge
  • Small size means quick cooking time and easy portioning for little hands
  • Each bite is a balance of creamy richness and melty chocolate
  • Can be made ahead and kept in the freezer for instant treats
02 -
  • Vegetarian friendly for all ages
  • Each bite is packed with protein from ricotta and eggs
  • Easy to freeze and reheat for quick breakfasts or snacks
03 -
  • Always use fresh baking powder and baking soda for the best rise and fluffiness
  • If you want crisp edges cook the pancake bites in a mixture of butter and a neutral oil This ensures golden outsides without burning Also a gentle fold when mixing is the difference between airy pancakes and gummy ones so treat that batter kindly

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