Description

Indulge in the fluffy delight of Banana Ricotta Pancakes, where sweet ripe bananas and creamy ricotta unite for a breakfast treat that’s both comforting and sophisticated. Perfect for lazy mornings or special gatherings, these pancakes are easy to prepare and will leave everyone craving more. Drizzle with maple syrup or top with fresh fruit for an irresistible start to your day!

Ingredients

Scale

2 ripe bananas (mashed)
1 cup ricotta cheese
1 cup all-purpose flour
2 tsp baking powder
2 large eggs
1/2 cup whole milk (or almond milk)
1 tsp vanilla extract
4 tbsp melted butter

Instructions

In a large bowl, mash the ripe bananas. Stir in ricotta cheese, eggs, milk, melted butter, and vanilla extract until well combined.
In a separate bowl, mix flour and baking powder. Gradually fold this dry mixture into the wet ingredients using a spatula to maintain airiness.
Preheat a non-stick skillet over medium heat and lightly grease it with butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2–3 minutes per side, flipping carefully.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes (150g)
Calories: 320
Sugar: 9g
Sodium: 420mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 10g
Cholesterol: 90mg

Keywords: Customize by adding chocolate chips or nuts to the batter for extra flavor. For gluten-free pancakes, substitute regular flour with gluten-free flour. Store leftovers in an airtight container in the refrigerator for up to three days or freeze individual pancakes for future breakfasts.