🍌 Banana Ricotta Pancakes

These Banana Ricotta Pancakes are light, fluffy, and full of rich flavor thanks to creamy ricotta and sweet ripe bananas — perfect for a weekend brunch or a cozy morning treat!

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🍌 Banana Ricotta Pancakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 (makes about 8 pancakes)

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📝 Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 2 tablespoons sugar
• Pinch of salt
• ¾ cup milk
• 2 large eggs, separated
• 1 teaspoon vanilla extract
• 1 large ripe banana, mashed
• Butter or oil, for cooking

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👩‍🍳 Instructions:

1. Separate the eggs: Place yolks in one bowl, whites in another.
2. In a large bowl, whisk together the ricotta, milk, egg yolks, vanilla, and mashed banana until smooth.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Beat the egg whites with a hand mixer until stiff peaks form, then gently fold them into the batter to keep it light and fluffy.
6. Heat a skillet or griddle over medium heat. Grease with a little butter or oil.
7. Pour ¼ cup of batter per pancake and cook for 2–3 minutes on each side, or until golden and cooked through.

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🍯 Serving Suggestions:

• Top with fresh banana slices, maple syrup, honey, or powdered sugar.
• Add chopped walnuts or a dollop of Greek yogurt for texture and protein.

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🧊 Storage:

• Refrigerate leftovers up to 3 days.
• Freeze in layers with parchment paper for up to 2 months. Reheat in a toaster or skillet.

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