Yesterday I shared a recipe for easy, delicious 10-minute pumpkin cannoli cones.
As it turns out, I had too much filling and not quite enough cones. My brain scrambled to figure out the best application for this leftover pumpkin goodness, when suddenly it hit me: pumpkin ricotta pancakes. But they’re not really traditional pancakes—they’re dense, gooey, chocolate chip-filled mini cakes that are just as delicious as they were in their original form. All you need is one tablespoon of ready-made pancake mix (or a tablespoon of flour mixed with a pinch of salt and baking powder) per ¼ cup of leftover cannoli filling, plus a handful of chocolate chips. Feel free to add a little more pancake mix if the batter seems too wet—I prefer my pancakes to be just slightly on the raw side as opposed to extremely fluffy. Spoon the batter out onto a greased hot pan or griddle (mini pancakes work best here if you want to get more than one) and cook as you would regular pancakes.