Ricotta-Banana Pancakes

Ricotta-Banana PancakesRecipe
Photo: Antonis Achilleos
Breakfast for dessert—why not?! Whenever you decide to serve Ricotta-Banana Pancakes, you can make these tasty pancakes even better by adding a sprinkle of cinnamon or nutmeg, or a handful of chopped nuts.


Serves 4

Cost per Serving:



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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


Prep: 5 Minutes
Cook: 4 Minutes
Total: 9 Minutes

1. Preheat oven to 200ºF. 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.

Created date

February 2012

Nutritional Information

Calories 352
Fat 16 g
Satfat 9 g
Protein 12 g
Carbohydrate 40 g
Fiber 2 g
Cholesterol 95 mg
Sodium 529 mg