Banana Ricotta Pancakes – recipessmiley

Your New Go-To Fluffy Breakfast Treat

Let me just say, these banana ricotta pancakes are seriously next-level. I used to think banana pancakes were always dense and heavy, but nope — toss in some creamy ricotta and suddenly you’ve got these light, fluffy, rich pancakes that smell like a dream. Perfect for a cozy morning or whenever you want to start your day on a delicious note.

What You’ll Need:

2 cups all-purpose flour
4 tbsp granulated sugar
2 tsp baking powder
¼ tsp baking soda
Pinch of salt
1 cup milk
¾ cup ricotta cheese (room temp is best)
3 large eggs (room temp too!)
1 ripe banana, mashed
1 tbsp unsalted butter, melted
1 tsp vanilla extract

How to Make These Fluffy Pancakes:

In a big bowl, whisk together your dry ingredients: flour, sugar, baking powder, baking soda, and salt. Set it aside — this is your pancake base.
In another bowl, mix the wet ingredients: milk, ricotta, eggs, mashed banana, melted butter, and vanilla extract. Stir until it’s all nicely combined.
Pour the wet into the dry and gently fold it together. Don’t overdo it — a few lumps are totally fine. Overmixing = tough pancakes, and we don’t want that.
Heat up your skillet over medium and grease it with butter or non-stick spray. Scoop about ¼ cup of batter onto the pan, then spread it into a nice circle.
Cook for about 2 minutes until you see bubbles forming on top, then flip and cook another 2 minutes until golden and perfect. Keep going until all your batter is gone, greasing the pan as needed.

Serving Ideas:

These pancakes are amazing on their own, but why stop there? Top with sliced bananas, drizzle with maple syrup or caramel sauce, add a dollop of whipped cream, or sprinkle some chocolate chips or fresh blueberries for that extra wow factor.

Pro Tips for Pancake Perfection:

Use ripe or even overripe bananas for the best flavor and natural sweetness.
Don’t stress about lumps in the batter — they’ll bake out just fine.
Feel free to tweak sugar or vanilla amounts to suit your taste buds.
A griddle works just as well if you want to make a big batch.

Freezing & Storing:

Got leftovers? Let your pancakes cool completely, then stack them with parchment paper in between. Pop them in a freezer-safe container or bag, and freeze for easy breakfasts later. To reheat, microwave is your best friend — quick and easy.

If you’re storing in the fridge, keep them in an airtight container for up to 3 days.

Mix It Up:

Want to switch things up? Add blueberries, lemon zest, or mini chocolate chips right into the batter before cooking. You can also play with the sugar and vanilla to make it just how you like.

These Banana Ricotta Pancakes are the kind of breakfast that feels like a warm hug — fluffy, flavorful, and totally comforting. Give them a try and watch them become your new favorite weekend treat!