Fluffy Banana Ricotta Pancakes – The Breakfast Dream Stack

Imagine waking up to a stack of warm, golden pancakes — each bite infused with sweet banana, creamy ricotta, and just the right amount of vanilla. Welcome to the irresistible world of Fluffy Banana Ricotta Pancakes — a breakfast that’s light, moist, and deliciously decadent.

These pancakes are a game-changer. Thanks to the ricotta cheese, they’re extra fluffy with a velvety texture that’s a step above your average flapjack. Plus, the natural sweetness of banana means you can skip loads of added sugar while still enjoying a treat that tastes like dessert.

Why You’ll Love These Pancakes

These pancakes are a perfect balance of texture and flavor, making them ideal for everything from weekend brunch to weekday meal prep.

• ✅ Incredibly fluffy and moist

• ✅ Naturally sweetened with banana

• ✅ High in protein thanks to eggs and ricotta

• ✅ Quick and easy to make

• ✅ Versatile toppings for every craving

Whether you’re feeding kids, guests, or just yourself, this recipe never fails to impress.

What Are Banana Ricotta Pancakes?

Banana Ricotta Pancakes combine the comforting elements of traditional pancakes with the lightness and richness of ricotta cheese. The result? A melt-in-your-mouth texture that’s pillowy, creamy, and subtly sweet.

Unlike traditional pancakes, these don’t rely solely on flour and eggs for fluff. The ricotta adds moisture and protein, while the banana adds body and a gentle sweetness that complements the mild tang of the cheese.

They’re perfect for:

• Lazy Sunday mornings

• Holiday breakfasts

• Brunch parties

• Make-ahead meal prep

Ingredients You’ll Need

Here’s what you need to whip up a perfect batch of fluffy banana ricotta pancakes:

Wet Ingredients:

• 1 cup ricotta cheese (whole milk preferred for creaminess)

• 1 ripe banana, mashed

• ¾ cup milk (whole, 2%, or a dairy-free alternative)

• 2 eggs, separated

• 1 tsp vanilla extract

Dry Ingredients:

• 1 cup all-purpose flour

• 1 tbsp granulated sugar

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of salt

For Cooking:

• Butter or oil for greasing the skillet

Step-by-Step Instructions

Step 1: Mix the Wet Ingredients

• In a large bowl, combine:

  • Ricotta cheese

  • Mashed banana

  • Milk

  • Egg yolks

  • Vanilla extract

• Whisk until smooth and creamy.

Step 2: Mix the Dry Ingredients

• In another bowl, whisk together:

  • Flour

  • Sugar

  • Baking powder

  • Baking soda

  • Salt

Step 3: Combine Wet and Dry

• Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix — a few lumps are okay.

Step 4: Beat Egg Whites

• In a clean bowl, beat the egg whites until soft peaks form (this helps create that signature fluffiness).

• Gently fold the egg whites into the pancake batter using a spatula.

Step 5: Cook the Pancakes

• Heat a nonstick skillet or griddle over medium heat and add a bit of butter or oil.

• Scoop about ¼ cup of batter per pancake.

• Cook for 2–3 minutes per side, or until golden brown and cooked through.

Step 6: Serve and Enjoy

• Stack high, drizzle with maple syrup, and top with whipped cream and banana slices.

Tips for the Fluffiest Pancakes

• Separate the eggs – Beating the egg whites adds air and lightness.

• Use room temperature ingredients – Helps the batter blend more evenly.

• Don’t overmix the batter – This keeps the pancakes tender, not dense.

• Use full-fat ricotta – It adds more richness and moisture.

Optional Toppings & Add-Ins

Looking to take your pancakes to the next level? Try these fun toppings and mix-ins:

Toppings:

• Maple syrup

• Fresh banana slices

• Toasted coconut

• Chocolate chips or Nutella drizzle

• Whipped cream or Greek yogurt

• Strawberries or blueberries

• Honey and chopped walnuts

Add-Ins (stir into batter):

• Mini chocolate chips

• Chopped nuts

• Shredded coconut

• Lemon zest

• Dash of cinnamon or nutmeg

How to Store and Reheat

These pancakes are perfect for meal prep!

Storage:

• Cool pancakes completely.

• Store in an airtight container in the fridge for up to 4 days.

Freezing:

• Layer pancakes between parchment paper.

• Freeze in a zip-top bag for up to 2 months.

Reheating:

• Microwave for 30–45 seconds

• Or reheat on a skillet over medium-low heat until warmed through

• To re-crisp, try the toaster!

Healthy Swaps & Gluten-Free Options

Want a healthier or gluten-free version? No problem!

Healthier Variations:

• Use whole wheat flour instead of white

• Swap sugar for honey or maple syrup

• Use low-fat ricotta or Greek yogurt

Gluten-Free Option:

• Substitute 1:1 gluten-free baking flour

• Or use almond flour for a grain-free version (may require more egg)

Final Thoughts

Fluffy Banana Ricotta Pancakes are the kind of breakfast that turns an ordinary morning into something memorable. With their light, tender texture, naturally sweet flavor, and endless topping options, they strike the perfect balance between indulgent and nourishing.

For more details, visit the full recipe

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