Fluffy Banana Pancakes with Caramel Pecan Sauce and Ricotta Cream
Start your morning with a stack of irresistibly fluffy banana pancakes, crowned with a luscious caramel pecan sauce and a dollop of velvety ricotta cream. Perfectly balancing the natural sweetness of ripe bananas with the rich, nutty notes of caramelized pecans, this recipe takes your classic breakfast pancakes to gourmet heights. The ricotta cream, lightly sweetened and brightened with a hint of lemon zest, adds a tangy, creamy layer that complements every bite. Ready in just 40 minutes, this indulgent yet easy-to-follow recipe is perfect for a weekend brunch or a special treat. Serve these banana pancakes warm, topped with their decadent accompaniments, for a breakfast that’s as visually stunning as it is scrumptious.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 2 medium Ripe bananas (mashed)
- 1.25 cups Milk
- 1 Large egg
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 0.5 cups Pecans (chopped)
- 0.5 cups Brown sugar
- 0.5 cups Heavy cream
- 2 tablespoons Butter
- 1 cup Ricotta cheese
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Lemon zest
- 2 tablespoons Vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt.
In another bowl, mash the bananas and mix in the milk, egg, melted butter, and vanilla extract until well combined.
Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are fine.
Heat a non-stick skillet or griddle over medium heat and grease lightly with vegetable oil or butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side for another 1-2 minutes. Repeat with remaining batter.
For the caramel pecan sauce, heat a medium saucepan over medium-low heat. Add the brown sugar, heavy cream, and butter. Stir until the sugar dissolves and the mixture thickens slightly, about 3-4 minutes.
Stir the chopped pecans into the caramel sauce. Remove sauce from heat and set aside to cool slightly.
To make the ricotta cream, mix the ricotta cheese, powdered sugar, and lemon zest in a small bowl until smooth and creamy.
To assemble, stack the pancakes on plates, drizzle with warm caramel pecan sauce, and place a dollop of ricotta cream on top. Serve immediately and enjoy!
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 553 mg | 24% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 51.7 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 273 mg | 21% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
