Ricotta-Banana Pancakes Recipe

Name: Ricotta-Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup whole-milk ricotta; 1 large egg; 1/2 cup milk; 2 tablespoons unsalted butter, melted and cooled; 1 teaspoon vanilla extract; 1 small ripe banana, mashed; Caramel sauce, optional; Sliced banana, optional

Servings: persons

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole-milk ricotta
1 large egg
1/2 cup milk
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 small ripe banana, mashed
Caramel sauce, optional
Sliced banana, optional

1
Preheat oven to 200u00b0F. Whisk together flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk together ricotta, egg, milk, butter, vanilla and banana. Gently stir flour mixture into ricotta mixture until just blended.
2
Grease a large nonstick skillet over medium heat with cooking spray or melted butter. Drop tablespoonfuls of batter into skillet. Cook pancakes, turning once, until golden brown on both sides, about 4 minutes total. Keep pancakes warm on a plate in oven while cooking remaining pancakes.
3
Stack pancakes on dessert plates, top with caramel and sliced bananas, if desired, and serve.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Ricotta-Banana Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta-Banana Pancakes

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