These light and fluffy Basil Chocolate Chip Ricotta Pancakes are EVERYTHING! Whole Wheat ricotta pancakes are studded with mini chocolate chips, laced with fresh aromatic basil. Serve with butter and a drizzle of maple syrup.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com

When I think of basil and chocolate I think of Oprah.

Weird? Hold on I’ll explain.

I’m sure a lot of you are Oprah fans, so does anyone remember the episode when Giada De Laurentiis was on and she whipped up a chocolate, basil and brie panini? Oprah clearly didn’t like it, it was written all over her face. The audience received samples and even they weren’t impressed. AWKWARD! Something tells me it was the cheese that ruined it all! But that show always stuck with me… I wasn’t sure why it did until this morning.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com

Well the other night my Mom gave me a big zip-lock baggie of fresh basil from her garden and my first thought was that I’d make some pesto. Then I thought again of how many pesto recipes there are in the world and my mind went back to that Oprah episode I saw years back. And then my mind went to pancakes. I’ve never had a recipe pop into my head so quickly. So I jotted down the gist of it, tossed back a few cups of coffee and then set off for my kitchen to scour down the ingredients and get my cookin’ on.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
I like using whole wheat flour in pancakes kinda gives the pancakes some depth.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
Grab about 10-12 basil leaves; stack, roll and chiffinade {or slice thin strips} then give it all a good chop. My girls were all “Yay Pancakes!!” and then they said “What’s the basil for?” and with a huge enthusiastic smile I told them “We’re having basil & chocolate chip pancakes!”  I quickly saw their smiles fade into what I can only explain as puzzled frowns of disappointment? For them {and most people} basil = Italian pasta dishes, so they couldn’t even fathom. To be honest I was a bit nervous, and yet strangely confident that this recipe was going to be a success… it had to work… I wasn’t sure how or why… but it just had to.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
Place both the flours in to a mesh strainer over a large bowl.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
Add in the light brown sugar, baking soda and kosher salt.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
Sift all the dry ingredients in to the large bowl.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
This is why I sift everything… besides it makes the dry ingredients light and airy, and it also eliminates those rock-hard sugar pieces. All at the same time! 😉

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
In a separate bowl with the ricotta; add in one large egg, 3 tablespoons of melted {not hot} butter, and 3/4 cup whole milk. My container of ricotta had the liquid already settled on the bottom. But if yours is pretty wet you might want to try straining it over a bowl to catch the excess liquids. Using ricotta cheese in a pancake recipe will keep them pancakes light and delicate!

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
Whisk until everything is combined.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com

Next add the wet ingredients into the dry…

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
And mix just until everything is incorporated.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com

Lastly toss in the mini chocolate chips and the chopped basil. Chocolate pairs wonderfully with basil… but if basil isn’t your thing then try some fresh grated orange zest along with a pinch of cinnamon. But I highly recommend trying the basil; it’s a fresh and familiar flavor that really brightens up these pancakes. 

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com

Once everything is combined, measure out 1/4 cup of the pancake batter.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com

Then on a lightly oiled, preheated griddle add about a 1/4 cup of batter. I use the measuring cup to smooth and spread the pancake batter out a tad.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
Flip when golden. Carefully. Oops!

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
Which is about 2-3 minutes per side. That’s much better.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
Top with butter…

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
Lots of butter.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
And of course, real maple syrup.

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com
And go to town! The instant the forkful of pancake dripping with butter and maple syrup hit my lips I knew the risk paid off and I just achieved a scrumptious triumph! Who would’ve thought an episode of Oprah could inspire such culinary success? So get out your steno and jot this one down, it’s gonna knock your socks off!

Enjoy! And if you give this Basil Chocolate Chip Ricotta Pancakes recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Basil Chocolate Chip Ricotta Pancakes l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Basil Chocolate Chip Ricotta Pancakes
Yield: 6 large or 12 small pancakes

Basil Chocolate Chip Ricotta Pancakes

These light and fluffy Basil Chocolate Chip Ricotta Pancakes are EVERYTHING! Whole Wheat ricotta pancakes are studded with mini chocolate chips, laced with fresh aromatic basil. Serve with butter and drizzle of maple syrup.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 2 tablespoons light brown Sugar
  • 1 Tablespoon baking powder
  • A good pinch of kosher salt
  • 1 cup ricotta, (drained if super wet)
  • 3/4 cup whole milk
  • 3 tablespoons unsalted butter, melted and cooled, plus more for serving
  • 1 whole egg
  • 1/2 cup Mini Chocolate Chips
  • 2 tablespoons fresh basil, chiffonade then chopped {about 10-12 good size leafs}
  • real maple syrup, for serving

Instructions

  1. Preheat a lightly oiled griddle to 350°.
  2. Over a large bowl sift together the first 5 ingredients. In a smaller bowl combine the ricotta, egg, whole milk and melted butter. Add the ricotta mixture to the dry ingredients and stir until combined.
  3. Next, add in the mini chocolate chips and the chopped basil and stir.
  4. Measure out the batter by using a 1/4 cup measure, and pour onto the hot griddle. Using the measuring cup to spread and smooth the pancake batter out a tad.
  5. Flip when golden about 2-3 minutes and repeat.
  6. Serve with lots of butter and real maple syrup.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

2 pancakes

Amount Per Serving: Calories: 439Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 62mgSodium: 342mgCarbohydrates: 69gFiber: 2gSugar: 47gProtein: 10g

Nutrition information isn’t always accurate.

[this post contains affiliate links.]