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Make your weekend breakfast more delicious with these easy ricotta pancakes with banana. They’re so good, they hit the fork just right.
Ricotta Pancakes with Banana
Both my banana pancakes and classic ricotta pancakes have been a hit at my house and with my readers, so it was only a matter of time before I combined the best of both into one recipe. The result is a soft, fluffy stack with a moist texture from the ricotta and just the right sweetness from the bananas. It’s one of those recipes everyone ends up loving, and you will too!
Ingredients
The base for the batter is all-purpose flour, baking powder for a fluffy texture, a little sugar for sweetness, and a pinch of salt. Part-skim or traditional ricotta cheese and your favorite milk (whole or low-fat) work for this recipe. A ripe banana provides sweetness to the batter, the eggs help bind the ingredients, and the vanilla adds flavor.
How to Make Banana Ricotta Pancakes
- Make the batter.
Measure the dry ingredients first, then mash the banana and combine it with the wet ingredients in a large bowl, and slowly combine the two. - Cook the pancakes.
These are best cooked over medium heat, for about 2 minutes per side. - Serve them warm.
Topped with a few more banana slices and your favorite pancake syrup.
Making Sure They Cook Through
These banana ricotta pancakes just need a little more time on the pan so the centers cook through, so keep the heat on medium so the outside doesn't burn. After flipping, the middles should feel puffy, and giving the pan a quick rinse between batches helps prevent over-browning so you don't end up flipping them too early.
Easy Banana Ricotta Pancakes Recipe
Ingredients
- 1 ¼ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- Pinch salt
- 1 medium banana, ½ cup mashed
- ¾ cup ricotta cheese
- ¾ cup milk
- 2 eggs
- ½ teaspoon vanilla
Instructions
Make the batter
- In a medium bowl, combine the flour, sugar, baking powder, and salt. Set aside.
- In a large bowl, mash the banana until it's nice and creamy. Add the ricotta cheese, milk, eggs, and vanilla. Whisk to combine the wet ingredients and mix until it's a smooth liquid with no clumps. If you want a smooth texture, you can use a blender and mix on low speed.
- Add the dry ingredients to the wet ingredients bowl and mix until they're just combined and there's no visible flour left.
Cook:
- Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. Immediately, pour ¼ cup of pancake batter onto the greased pan.
- Cook the pancakes for 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another 2 minutes on the other side. The middle-top of the pancakes should feel puffy to the touch. Avoid pressing down on the pancake after flipping, and only flip once. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.
Serve & store:
- Plate a few pancakes on a plate, top with your favorite toppings and syrups.
- Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Warm them up in the microwave for 30 seconds to 1 minute or in a toaster.
Notes
- This recipe works best with whole or 2% milk. Non-fat milk is thinner and yields a runnier batter, which doesn’t cook through (wet pancakes in the middle).
- Whole milk ricotta works best. If using part-skim ricotta, expect softer pancakes that feel a little custardy.
- Aluminum is added to many brands of baking powder, and it often leaves a metallic taste behind in batters.
Billie says
Loved these banana pancakes with ricotta. They were amazing!
Cathy says
These were incredibly fluffy, we loved them!
Joan says
These were moist and very soft. These banana ricotta pancakes were truly like pillows! We’ll be making them again