Chocolate Ricotta Pancakes with Whipped Rose Butter

Indulge in the ultimate breakfast treat with Chocolate Ricotta Pancakes topped with a dreamy Whipped Rose Butter. These pancakes are soft, fluffy, and decadently rich, with a subtle floral twist that feels both luxurious and comforting. Perfect for a weekend brunch or a special morning, this recipe will turn any breakfast into a celebration.

Why You’ll Love Chocolate Ricotta Pancakes with Whipped Rose Butter

These pancakes are not your everyday stack. The ricotta gives them a creamy texture, while the chocolate adds a luscious depth of flavor. Paired with the whipped rose butter, which offers a fragrant sweetness, this dish feels like a work of art. Whether you’re treating yourself or impressing guests, these pancakes are easy to make and unforgettable to taste.

Ingredients

For the Pancakes:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tablespoons cocoa powder
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/3 cup mini chocolate chips (optional)

For the Whipped Rose Butter:

• 1/2 cup unsalted butter, softened
• 2 tablespoons powdered sugar
• 1 teaspoon rose water
• A pinch of salt

How To Make Chocolate Ricotta Pancakes with Whipped Rose Butter

1. Prepare the Rose Butter: In a mixing bowl, whip the softened butter with powdered sugar, rose water, and a pinch of salt until light and fluffy. Transfer to a small serving dish and chill in the refrigerator while you make the pancakes.

2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

3. Combine the Wet Ingredients: In another bowl, mix the ricotta cheese, eggs, milk, and vanilla extract until smooth. Gradually fold the wet mixture into the dry ingredients, stirring just until combined. Be careful not to overmix. Fold in the mini chocolate chips if using.

4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface. Flip and cook for an additional 1–2 minutes, or until cooked through. Repeat with the remaining batter.

5. Plate and Serve: Stack the pancakes on a plate and top with a generous dollop of whipped rose butter. Garnish with fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar for extra flair.

Pro Tips

• For an even fluffier texture, separate the eggs and whip the egg whites to soft peaks before folding them into the batter.
• Use high-quality cocoa powder and chocolate chips for the best flavor.
• Adjust the rose water in the butter to suit your taste, starting with a small amount and adding more gradually.

How To Serve

Serve these pancakes warm, stacked high, and topped with the whipped rose butter. Pair with a cup of coffee or tea for a complete breakfast experience. You can also add fresh fruit, nuts, or a dollop of whipped cream for added indulgence.

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 10g
• Carbohydrates: 35g
• Fat: 16g
• Fiber: 2g
• Sugar: 12g

Storage Tips

If you have leftovers, store the pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster for a quick breakfast. The whipped rose butter can be stored in the refrigerator for up to a week.

Conclusion

Chocolate Ricotta Pancakes with Whipped Rose Butter are more than just a meal; they’re an experience. The rich chocolate and creamy ricotta create a perfect base, while the floral notes of rose butter elevate the dish to new heights. Try this recipe for your next breakfast or brunch, and savor every decadent bite!