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stack of ricotta pancakes with caramelized bananas on top on a plate.
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4.85 from 20 votes

Ricotta Pancakes with Caramelized Bananas

Up your brunch game with these moist, fluffy ricotta pancakes with a 3-ingredient caramelized banana topping that takes them over the top.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, brunch
Cuisine: American, Vegetarian
Servings (change as needed): 16 pancakes
Author: Cheryl


Dry Ingredients

  • 1 1/2 cups all purpose flour (214 g)
  • 1 tablespoon granulated sugar or maple syrup
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (or less if using salted butter)

Wet Ingredients

  • 1 cup milk, any kind (I use 2%)
  • 3/4 cup ricotta cheese, Note 1 low fat is fine too
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter
  • 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 or brown sugar
  • 2 tablespoon butter
  • 1/4 teaspoon 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/59 ml. 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.


  1. Ricotta cheese substitutes: ricotta cheese should be easy to find, but here are some alternatives if you need: cottage cheese (blend it before adding it to the pancake mixture), cream cheese and Greek yogurt. These substitutes might change the texture and flavor a bit, but they will still add extra moisture and creaminess. 
  2. Variations for pancakes:
    • Caramelized bananas: Try adding toasted pecans, walnuts or macadamia nuts. And/or a pinch or cinnamon or nutmeg.
    • Pancakes: Add a mashed banana for extra banana flavor.
    • For a savory version: Omit the sugar and vanilla and add about 1 cup/170 grams of cooked, finely chopped onions and vegetables such as broccoli, spinach, mushrooms, etc. Great for toddlers - hidden veggies!
  3. Make Ahead
    • Make the batter the night before and keep it covered in the fridge.
    • 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, cool pancakes 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/195C oven, covered, for 6-8 minutes).
Nutrition values are estimates based on one pancake (not including mashed banana) with caramelized banana topping. 
Calories: 145kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 214mg | Potassium: 132mg | Fiber: 1g | Sugar: 9g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg