Best 4 Banana Ricotta Pancakes Recipes

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Banana ricotta pancakes are a delightful breakfast or brunch treat that combines the sweet flavor of bananas with the creamy richness of ricotta cheese. These pancakes are incredibly moist, fluffy, and packed with flavor, making them a popular choice for both adults and children alike. Whether you prefer them topped with classic butter and syrup, fresh berries, or a dollop of whipped cream, banana ricotta pancakes are sure to satisfy your sweet tooth and leave you feeling satisfied and energized.

Check out the recipes below so you can choose the best recipe for yourself!

FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM



Fluffy Banana Pancakes with Caramel Pecan Sauce and Ricotta Cream image

Everyone loves pancakes. In this recipe, fluffy pancakes combine beautifully with bananas, pecans and caramel sauce, and are served with a delicious ricotta cream. Perfect for breakfast, brunch, or after a light meal. Even better, most components can be prepared well ahead of time. The sliced bananas can be stirred through the batter just prior to cooking, or arranged over the top of each individual pancake as it cooks. If serving as a dessert, rum or brandy can be added to the caramel pecan sauce if you wish.

Provided by Daydream

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

6 ounces caramel candies, chopped
3/4 cup cream (light, whipping)
1/3 cup pecan halves, chopped
1 tablespoon coconut, flaked (desiccated)
1 tablespoon rum or 1 tablespoon brandy (optional)
1 cup smooth ricotta cheese
4 tablespoons confectioners' sugar (icing sugar)
2 tablespoons orange juice
1/2-1 teaspoon orange zest, finely chopped
1 cup plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 pinch salt
10 fluid ounces buttermilk
2 tablespoons butter
2 large eggs, whites and yolks separated
1/2 teaspoon vanilla essence
1 tablespoon caster sugar (superfine sugar)
2 medium bananas, peeled and sliced

Steps:

  • Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
  • Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
  • Serve warm over pancakes.
  • Can be prepared the night before, then heated in the microwave until warm.
  • Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
  • Beat with a whisk until well combined.
  • Refrigerate until ready to serve.
  • Can be prepared the night before.
  • Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
  • Place buttermilk in a 2-cup glass-measuring cup and add butter.
  • Microwave on high for 2 minutes, until butter melts.
  • Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
  • Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
  • Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
  • Batter can be prepared to this stage, the night before.
  • Beat egg whites in a clean dry bowl until stiff.
  • Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
  • Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
  • For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
  • Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
  • When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
  • When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
  • To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.

Nutrition Facts : Calories 813.8, Fat 42, SaturatedFat 21.5, Cholesterol 208.1, Sodium 706.5, Carbohydrate 91.5, Fiber 3.5, Sugar 51.5, Protein 20.4

RICOTTA PANCAKES WITH BANANA-PECAN SYRUP



Ricotta Pancakes with Banana-Pecan Syrup image

Provided by Food Network

Categories     dessert

Time 55m

Yield about 2 cups syrup, 16 (3-inch) pancakes, 4 to 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1/2 cup chopped pecans
2 small bananas, thinly sliced (3/4 cup)
1 cup cane or maple syrup
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs, separated
2 cups milk
4 ounces ricotta, well drained (1/2 cup)
Butter or vegetable oil

Steps:

  • For the Banana-Pecan Syrup:
  • Melt the butter in a medium skillet over medium heat. Add the nuts and saute for about 1 minute, or until fragrant. Add the bananas and cook, stirring, for about 2 minutes. Add the syrup and cook for about 1 to 2 minutes, or until the syrup is hot and slightly thickened. Remove from the heat and set aside in a warm place.
  • For the Ricotta Pancakes:
  • Sift the flour, baking powder, baking soda, sugar, and salt together onto waxed paper or a plate. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry. Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth. Add the dry ingredients and mix gently with a large spoon. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.
  • Warm a serving platter in a 200 degree F oven.
  • Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot. Grease with butter or vegetable oil. Pour 1/4 to 1/3 cup batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over using a large wide spatula. Cook on the other side for 2 minutes, or until golden brown. Transfer the pancakes to the warm platter.
  • Serve immediately or hold in the oven while you cook the rest of the pancakes. Serve the pancakes on heated plates topped with the syrup.

RICOTTA PANCAKES WITH BANANA-PECAN SYRUP



Ricotta Pancakes With Banana-pecan Syrup image

These are some of the best pancakes I have ever had. I got the recipe out of a local newspaper and am sure glad I did. You will love them too. Great for a brunch or Mother's Day! Cook time is an estimate!

Provided by BirdyBaker

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs, separated
2 cups milk
4 ounces fresh ricotta, well drained
butter or oil

Steps:

  • Make banana-pecan syrup; set aside but keep warm.
  • Preheat a griddle or skillet over medium heat to hot; warm a serving platter to 200°F
  • Sift the dry ingredients together onto wax paper or a plate; set aside.
  • Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry; set aside.
  • Beat the egg yolks, milk and ricotta together until well-blended and smooth.
  • Add the dry ingredients and mix gently with a large spoon.
  • Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining whites with a rubber spatula.
  • Grease the griddle or skillet with butter or oil.
  • Pour 1/4 to 1/3 cup batter per pancake onto the griddle and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over.
  • Cook on the other side 2 more minutes, or until golden brown.
  • Transfer to warm platter until ready to serve. Serve on heated plates topped with banana-pecan syrup.
  • Banana-pecan syrup: Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add 1/2 cup chopped pecans and sauté for 1 minute, or until fragrant. Add 2 small bananas, thinly sliced (3/4 cup) and cook, stirring, for about 2 minutes. Add 1 cup cane or maple syrup; cook for 1 to 2 minutes, until syrup is hot and slightly thickened. Remove from heat and keep warm till ready to serve.

Nutrition Facts : Calories 405.4, Fat 11.3, SaturatedFat 6, Cholesterol 137.4, Sodium 749.6, Carbohydrate 58.1, Fiber 1.7, Sugar 3.6, Protein 16.8

BANANA RICOTTA PANCAKES



Banana Ricotta Pancakes image

There is a funny story behind this. One morning I decided to make "banana sour cream pancakes" which is a favorite around here. When it was time to throw in the sour cream I saw in horror that our sour cream had gone bad!! I said to my husband "should we try ricotta cheese instead?" he looked at me as if I had just crawled out of the TV. LOL. I told him it cant be that bad and we agreed we'd give it a try. Lo & Behold, these are very good. We Loved it. Now we alterante between ricotta & sour creams. lol ;)

Provided by Eyemadreamer

Categories     Breakfast

Time 15m

Yield 9-12 pancakes, 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking soda
1 tablespoon salt
1/2 cup ricotta cheese
3/4 cup milk
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon butter
1 large ripe banana

Steps:

  • 1. Using one large bowl for the "dry" combine flour, sugar, baking soda, and salt. Set aside.
  • 2. Using a med bowl for the "wet" combine ricotta cheese, milk, eggs, vanila extract, and lemon juice. Mix well.
  • 3. Toss contents in the "wet" bowl into the "dry" bowl and stir to blend well.
  • 4. Dice up bananas.
  • 5. Melt butter in a hot skillet or a hot griddle and smother it all over.
  • 6. Drop 1/4 cupfuls onto the hot skillet/griddle. (note, i used an ice cream scooper, it worked great.).
  • 7. Using your fingers drop about 5-7 pieces of diced bananas onto each batter round, making sure it gets distrubted all over the batter, not just one clump in the middle.
  • 8. Wait a couple minutes and then flip and press down with the back of your spatula to flatten it, not too hard though just a little pressure will do.
  • 9. Cook for a couple to a few minutes for that side. As soon as it's done, transfer to a warm plate and cover with a towel until you are done with all of your batter and ready to serve!
  • Note. because the sugar from the banana carmelizes, you will need to wipe down the skillet/griddle with a paper towel and add more butter after each batch.

Tips:

  • For the best results, use ripe bananas. The riper the bananas, the sweeter and more flavorful your pancakes will be.
  • If you don't have ricotta cheese, you can substitute cottage cheese or Greek yogurt.
  • Add a teaspoon of vanilla extract or cinnamon to the batter for extra flavor.
  • Serve the pancakes with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.

Conclusion:

These banana ricotta pancakes are a delicious and easy-to-make breakfast or brunch recipe. They're fluffy, flavorful, and packed with protein. Plus, they're a great way to use up ripe bananas. So next time you're looking for a new pancake recipe to try, give these banana ricotta pancakes a try. You won't be disappointed!

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