We used the simplest methods to make this ricotta pancake recipe with caramelized bananas. Results? Mouth watering!
If you search for ricotta pancake recipes on google, you will find that they all have pretty much the same ingredients – with some variation in amounts. Some recipes incorporate beaten egg whites to make the pancakes fluffier. Ours does not. I’m lazy, especially in the morning. And beating egg whites is an extra step without a big payoff. You won’t miss it.
The ricotta adds moistness and a slight creaminess. Almost a cross between a fluffy pancake and a crepe. Perhaps a little denser than a regular pancake, but still plenty fluffy.
The caramelized bananas are the crowning glory. You can put them on dense hockey puck pancakes and they’d be great. The banana sauce takes about 2 minutes to make with 3 basic ingredients. Just to be clear, the bananas are not browned in this recipe. You are simply smothering them in a caramel-type sauce of butter and maple syrup.
Bottom line: make lots. And if you love pancakes, also try our lemon blueberry pancakes.
Tailor To Your Taste
- For the caramelized bananas, try adding toasted pecans, walnuts or macadamia nuts. And/or a pinch or cinnamon or nutmeg.
- For the pancakes, add a mashed banana for extra banana flavor.
- For a savory version, omit the sugar and vanilla and add about 1 cup of cooked, finely chopped onions and vegetables such as broccoli, spinach, mushrooms, etc. Great for toddlers – hidden veggies!
- Skip the caramelized bananas (not recommended!) and replace with plain maple syrup or pre-made toppings.
Make ahead ricotta pancake recipe
- Instructions for several make ahead options are in the recipe notes. I don’t suggest making the caramelized bananas ahead.
- Make the batter the night before;
- Make the pancakes and keep them in the fridge of a day or two. They make great leftovers for breakfast or snacks; or
- Freeze the ricotta pancakes for up to 2 months.
Ricotta Pancakes with Caramelized Bananas
- Griddle or non-stick skillet/pan
- 1 1/2 cups all purpose flour (214 g)
- 1 tbsp granulated sugar (46 g) or maple syrup
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (or less if using salted butter)
- 1 cup milk (236 ml), any kind (I use 2%)
- 3/4 cup ricotta cheese low fat is fine too
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp melted butter (14 g)
- 1 banana, mashed (optional) pancakes will be a bit denser but full of banana flavor.
Caramelized Banana Ingredients
- 2 small bananas, 1/2 inch slices
- 1/2 cup - 3/4 cup maple syrup
- 2 tbsp butter
- 1/4 tsp ground cinnamon (optional)
- PREHEAT OVEN TO WARM (160-200F) to keep pancakes warm as you make batches. If using a griddle, PREHEAT it to medium high. (If using a pan, you'll be cooking on medium heat)
- MIX DRY INGREDIENTS - flour, sugar, baking powder, baking soda, salt - in a larger bowl.
- MIX WET INGREDIENTS - milk, ricotta, eggs, vanilla, melted butter - in a separate bowl - until well blended. Mix in mashed banana if using.
- MAKE BATTER: Pour wet mixture into dry mixture and whisk until just combined. A few lumps are good. Don't over mix.
- MAKE PANCAKES: Heat a skillet or non stick pan to Medium (if not using griddle). Spray pan with oil or melt a tsp butter in pan. Use a 1/4 cup measuring cup to ladle pancakes onto pan. You will have to do this in batches depending on the size of your pan. Cook for about 3 minutes or until bubbles start to appear on surface. Flip over with spatula and cook another 2-3 minutes. Transfer to plate and keep warm in oven. Repeat with remaining batter.
- MAKE CARAMELIZED BANANAS: While pancakes are cooking, heat butter and syrup on medium until bubbly. Add cinnamon if using. Stir in sliced bananas and warm through for 1 minute. Spoon onto pancakes.
- Make the batter the night before and keep it covered in the fridge.
- Or make the pancakes and keep them in the fridge in a sealed container or bag for a couple of days. Reheat in the microwave for about 20-30 seconds.
- To freeze the ricotta pancakes, cool them first. Either layer them between parchment and place in a sealed container. Or flash freeze them on a flat tray for 20-30 minutes, then pile them into a sealed bag or container. Freeze them for up to 2 months. Reheat uncovered in microwave for 30-50 seconds (or in a 375F oven, covered, for 6-8 minutes).
Another pancake recipe you might like:
Other breakfast recipes to try: