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Ricotta Pancakes with Caramelized Bananas

Topped with bananas, drizzled with honey, and dollop of ricotta, these pancakes will make your weekend mornings better.
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast, Brunch
Cuisine American, canadian



  • 2 cups Flour
  • 1 tbsp Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 large Eggs Separated
  • 2 cups Milk
  • 1/2 cup Ricotta Homemade or store bought

Caramelized Bananas

  • 2 Bananas Sliced into 1/2" chunks
  • 2 tbsp Brown Sugar

For Serving

  • Honey or Maple Syrup
  • Ricotta


  • Heat your oven to 200F (to keep the pancakes warm before you serve them)
  • In a medium bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate medium bowl, using a hand held mixer, whip the egg whites. You want them to form just barely stiff peaks. Don't mix them too stiff or they will be dry.
  • Finally, in a large bowl beat together the egg yolks, milk and ricotta until smooth. Add in the flour mix and combine with a spatula.
  • Stir a large spoonful of the egg whites into the batter. (This helps to get the two mixes closer to the same consistency so that they're easier to fully combine.)
    Then, fold the rest of the egg whites into the batter gently, until just combined.
  • Heat up a large skillet over medium low heat, and melt in a heaping tbsp of butter. Using a ladle, and working in batches, ladle your batter into the pan. I usually make my pancakes about 3" in diameter. Cook for about 2 minutes per side, or until you see bubbles forming on the surface. Then flip and cook for another 2 minutes or so.
  • Transfer finished pancakes to a baking sheet and keep in the oven until you're ready to serve. Add more butter to the pan in between rounds and continue until all your batter is cooked.
  • For the bananas; combine the sliced bananas and the brown sugar in a small bowl and toss to coat.
  • Add a bit more butter and some olive oil to your pan and increase the heat to medium. Lay in all the banana slices and allow to caramelize for a couple minutes on each side. I used a fork to gently flip each one, because tongs were too big and my spatula was too cumbersome.
  • Divide the pancakes and bananas out to your plates, top with a big dollop of extra ricotta, and drizzle with honey or maple syrup. Enjoy!
Keyword bananas, breakfast, brunch, pancakes, ricotta