Go Back
+ servings
stack of ricotta pancakes with caramelized bananas on plate
Print Recipe Pin
4.79 from 14 votes

Ricotta Pancakes with Caramelized Bananas

We used the simplest methods to make this ricotta pancake recipe with caramelized bananas. Results? Mouth watering!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
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 (46 g) 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 (236 ml), any kind (I use 2%)
  • 3/4 cup ricotta cheese low fat is fine too
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon 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 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 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.


  • 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!
Make Ahead
  • 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).
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