Ricotta Pancakes with Banana Pecan Syrup
Fluffy, decadent, and irresistibly gourmet, these Ricotta Pancakes with Banana Pecan Syrup are a breakfast or brunch dish that will elevate any morning. Made with creamy ricotta cheese and whipped egg whites for a light and airy texture, these pancakes are a perfect balance of richness and fluffiness. The real star, however, is the luscious banana pecan syrup—featuring caramelized bananas, toasted pecans, and a touch of maple sweetness to create a warm, nutty topping that beautifully complements the pancakes. Quick and easy to prepare in under 35 minutes, this recipe is ideal for a weekend treat or a special occasion. Serve these pancakes stacked high with a generous drizzle of syrup for a mouthwatering experience that combines indulgence and elegance in every bite. Perfect for fans of rustic, homemade comfort foods, these pancakes are sure to steal the spotlight at your breakfast table!
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Recipe Information
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 2 tablespoons granulated sugar
- 3 large eggs, separated
- 0.75 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (for cooking pancakes)
- 2 ripe bananas
- 0.5 cup chopped pecans
- 0.25 cup brown sugar
- 0.5 cup maple syrup
- 2 tablespoons unsalted butter (for syrup)
Instructions
In a medium mixing bowl, whisk together the ricotta cheese, egg yolks, milk, and vanilla extract until smooth.
In a separate bowl, sift the flour and baking powder, then whisk in the sugar.
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
In a clean bowl, beat the egg whites with a whisk or electric mixer until they form stiff peaks.
Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture. The batter should be light and airy.
Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter.
Spoon 1/4 cup of batter per pancake onto the skillet, cooking 2-3 pancakes at a time to avoid overcrowding. Cook for about 2 minutes, or until bubbles form on the surface and the edges appear set.
Flip the pancakes and cook for an additional 1-2 minutes, until golden and cooked through. Transfer to a plate and repeat with remaining batter, adding more butter to the skillet as needed.
To prepare the banana pecan syrup, slice the bananas into rounds.
In a small saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped pecans and toast for 1-2 minutes, stirring often to prevent burning.
Add the brown sugar and stir until dissolved, then add the maple syrup and sliced bananas. Cook for 2-3 minutes, allowing the bananas to soften slightly and the syrup to thicken.
Serve the warm pancakes stacked and generously topped with the banana pecan syrup. Enjoy!
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 348.5 g | 127% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 208.1 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1434 mg | 110% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2014 mg | 43% | |
*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.
