Easy Banana Ricotta Pancakes Recipe

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Follow this banana ricotta pancakes recipe for soft, fluffy pancakes with natural sweetness.

5 from 3 votes

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.

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.

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.

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.