The best Chocolate Chip Pancakes bring a fancy restaurant brunch to your home kitchen with ricotta cheese, lemon zest, and big chunks of rich chocolate.
- Lori, Foxes Love Lemons
Let's be honest, any excuse to make everyday feel like the weekend is always welcomed, particularly in the form of pancakes. It's like Jack Johnson says "make you banana pancakes, pretend like it's the weekend now." The only thing better than Banana Pancakes of course is Chocolate Pancakes.
The star of the show of course is using good chocolate, and we recommend using your favorite variety of Harvest Snacking Chocolate. We used the Guatemala variety with notes of strawberry and lemon curd, it pairs divinely with the ricotta and lemon zest, especially if you also top these with fresh strawberries!
Ingredients:
- 1-1/2 cups all-purpose flour
- 6 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 3 large eggs
- 1 cup milk
- 3/4 cup ricotta cheese
- 1 tablespoon grated lemon zest (from about 1 lemon)
- 1/4 cup fresh lemon juice
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 ounces Harvest Snacking Chocolate, roughly chopped
- Nonstick cooking spray
- Whipped cream, maple syrup, bananas and/or fresh berries, for serving
Instructions:
- Preheat oven to 200 degrees F. In large bowl, whisk flour, sugar, baking powder, salt and baking soda until well combined.
- In medium bowl, whisk eggs. Add milk, ricotta, lemon zest, lemon juice, butter and vanilla and whisk until smooth.
- Add ricotta mixture and chocolate to flour mixture and use rubber spatula to gently mix until just combined. Batter will be slightly lumpy; this is OK. Do not overmix.
- Heat griddle or large nonstick skillet over medium heat. In batches; spray griddle with nonstick spray, then pour batter by 1/4-cupfuls onto griddle. Cook 1 to 3 minutes per side or until golden brown and cooked through (pancakes are ready to flip when surface of batter is covered in bubbles).
- Transfer cooked pancakes to rimmed baking sheet and transfer to oven to keep warm. Repeat process with remaining pancake batter. Serve pancakes with desired toppings.
This recipe was made in collaboration with our friend Lori at Foxes Love Lemons. Check out this recipe on her blog for in depth tips, and explore her website for tons of amazing recipes!