Photo: Antonis Achilleos
Prep Time
5 Mins
Cook Time
4 Mins
Total Time
9 Mins
Serves 4

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.


How to Make It

Step 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.

Step 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.

Step 3

Stack pancakes on dessert plates, top with caramel and sliced bananas, if desired, and serve.

Ratings & Reviews

sarasusa's Review

September 01, 2014
The recipe worked well--I loved how the ricotta helped the pancake hang together--but the whole milk ricotta made it a lot richer than I generally like my pancakes (even with using canola oil instead of butter and reducing the sugar). On another try, I'd probably use low-fat ricotta.

cosmcosm's Review

August 04, 2014
I really like these, as does my family. I have made them with the bananas, but I also use it without the banana as a base for berries, and it seems to work fine.

becca78's Review

August 16, 2013
I have made these several times. Great way to use up my ripe bananas and extra ricotta. These are delicious. What a treat! This recipe is a keeper.

jovinnna's Review

March 27, 2013