Ricotta and Banana Pancakes
Fluffy, tender, and utterly irresistible, these ricotta and banana pancakes take breakfast to a whole new level of indulgence. Blending creamy ricotta cheese with the natural sweetness of ripe banana, this recipe creates pancakes that are pillowy yet rich, with a subtle hint of vanilla for added depth. Perfectly golden on the outside and lightly airy on the inside, these pancakes strike a delightful balance between classic comfort food and gourmet flair. Ready in just 25 minutes and made with simple pantry staples, they're an ideal choice for an effortless brunch or a weekend morning treat. Serve them warm with maple syrup, fresh banana slices, or a sprinkle of powdered sugar for a breakfast experience your family won’t soon forget! Keywords: ricotta pancakes, banana pancakes, easy breakfast recipe, brunch ideas, fluffy pancakes recipe.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 large Ripe banana
- 0.5 cup Ricotta cheese
- 2 large Eggs
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (for cooking)
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Set aside.
In another bowl, mash the ripe banana until smooth. Add the ricotta cheese, eggs, milk, and vanilla extract. Whisk until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
Heat a non-stick skillet or griddle over medium heat and add a small amount of unsalted butter to coat the surface.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the ladle to slightly spread the batter into a round shape.
Cook until bubbles form on the surface of each pancake and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve the pancakes warm with your favorite toppings such as maple syrup, sliced bananas, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 49.0 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 743 mg | 57% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1082 mg | 23% | |
*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.
