Chocolate Ricotta Pancakes with Whipped Rose Butter

Move over lemon…chocolate ricotta pancakes are here and they are everything and more. Dense and fluffy at the same time, smothered in melty chocolate chunks, and topped with a rose infused whipped butter.

Chocolate Ricotta Pancakes

Chocolate Ricotta Pancakes

After such an incredible reaction to my lemon ricotta pancakes, I knew I had to create another version. It’s just such a good pancake recipe not to have a couple flavor options. While you can honestly do anything you’d like with these (add orange juice and zest instead of the lemon, plop a few blueberries on top of each one as they cook, or maybe add some caramelized bananas to the batter), I went with large chunks of dark chocolate and they turned out absolutely amazing.

And when I say these are filled with chocolate, they are loaded to the brim! When you cut into them, you reveal ooey, gooey layers of melted chocolate running through the pancakes. It’s definitely quite the experience eating these as they are completely an indulgent treat.

But every weekend needs something a little over the top, right?

Chocolate Ricotta Pancakes

If you’ve made the lemon ricotta version yet, you’ll know that these pancakes come together really quickly. You can even make them without the whipped rose butter (just top them with some regular butter) to keep them extra simple. But, the rose butter is really just a matter of whipping together softened butter and rose water in a stand mixer until smooth. If you don’t like the rose flavor, you could do vanilla or almond extract instead.

Either way, you definitely need these pancakes on your to-do list this weekend! I am positive if you love decadent chocolate recipes, you will LOVE these.
And don’t forget a nice generous drizzle of warm maple syrup on top for that perfectly sweet finishing touch.

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Chocolate Ricotta Pancakes with Whipped Rose Butter

Chocolate Ricotta Pancakes

dense, fluffy chocolate ricotta pancakes topped with whipped rose butter and warm maple syrup

serves: 4

  • Author: Kayla Howey
Scale

Ingredients

Whipped Rose Butter

  • 2 sticks *very* softened butter (let it sit out overnight if you can)
  • 1 tsp rose water

Chocolate Ricotta Pancakes

  • 1 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tbsp + ½ tsp baking powder
  • ½ tsp kosher salt
  • 2 eggs
  • 5 oz whole milk ricotta cheese
  • 1 cup whole milk
  • 1 ½ tsp vanilla extract
  • 6 oz dark chocolate chunks
  • butter, to cook
  • warm maple syrup
  • rose petals (optional)

Instructions

Whipped Rose Butter

  1. Add the softened butter to a stand mixer fitted with a paddle attachment. Whip the butter until smooth and fluffy.
  2. Add the rose water and continue to whip until incorporated, scraping down the sides of the bowl as needed.
  3. Transfer the butter to a bowl and let sit at room temperature until ready to serve.

Chocolate Ricotta Pancakes

  1. Whisk the flour, sugar, baking powder, and salt together in a large bowl until incorporated.
  2. In a separate bowl, beat the eggs. Add in the ricotta cheese and whisk until smooth. Add the milk and vanilla extract, whisking until incorporated.
  3. Slowly pour the wet ingredients into the flour mixture, whisking until smooth. Fold in the chocolate chunks.
  4. Heat a griddle or skillet over medium heat. Working in batches, add a tablespoon of butter at a time to the griddle or skillet and let melt.
  5. Ladle the pancake batter onto the surface, creating your desired size pancakes and evenly spacing them apart. Cook on one side until golden brown and bubbles begin to form on the top (watch the heat and lower if needed). Using a spatula, flip the pancakes over and finish cooking on the other side.
  6. Keep the pancakes warm as you finish cooking all the batter. Serve the pancakes with the whipped rose butter on top, a generous drizzle of warm maple syrup, and a pinch of rose petals (optional).

Chocolate Ricotta Pancakes

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