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Breakfast recipe · from the recipe book

Fluffy Banana Ricotta Pancakes with Maple

Tender, cloud-light pancakes with creamy ricotta, sweet banana pieces folded through and a hint of lemon, finished with a warm maple drizzle.

Fluffy Banana Ricotta Pancakes with Maple

Ingredients

  • 1½ cups190 gAll-purpose flour
  • 1 tbsp15 gGranulated sugar
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • ½ tsp1 gGround nutmeg
  • 1 cup250 gPart-skim ricotta
  • 1 cup (240 ml)240 gMilk, 2%
  • 2 large100 gEggsseparated
  • 2 tsp4 gLemon zest
  • 1¼ tsp5 gVanilla extract
  • 2 tbsp28 gUnsalted buttermelted, divided
  • 2 medium236 gBananadiced small
  • ¼ cup80 gMaple syrupwarmed

Steps

  1. Melt the butter and set it aside; dice the banana and separate the eggs into two bowls.
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and nutmeg.
  3. In a second bowl, whisk the ricotta, milk, egg yolks, lemon zest, vanilla and three-quarters of the melted butter until smooth.
  4. Beat the egg whites in their bowl until they hold soft peaks.
  5. Stir the ricotta mixture into the flour mixture until just combined, with a few lumps remaining.
  6. Gently fold in the beaten egg whites in two additions, then fold in the banana.
  7. Heat a large nonstick skillet over medium-low heat and brush it with some of the remaining quarter of the melted butter.
  8. Pour about 1/3 cup of batter per pancake and cook 2 to 3 minutes until bubbles form and the edges look set, then flip and cook 2 minutes more until golden and the center springs back and reaches 160°F (71°C).
  9. Repeat with the remaining batter, brushing the skillet with the rest of the reserved butter between batches.
  10. Warm the maple syrup in a small pot or the microwave and drizzle it over the stacked pancakes to serve.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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