Banana Ricotta Pancakes with Banana Maple Sauce


This is another one of those recipes I made when trying to use up overripe bananas and a little leftover ricotta from when I made calzones. One of those little satisfying things in life is to find uses for random leftover ingredients. I figured I’d get the bananas in on the syrup too, so there’s a nice little twist on your traditional, yet already delicious, maple syrup.

Banana Ricotta Pancakes with Banana Maple Sauce

With the recipe, it’s best to use very ripe bananas so they’re softer and will blend nicely with the other ingredients. You could also top these with some fresh (not overripe) banana slices or chop up some banana to mix in with the batter for chunkier pancakes.
Servings 4
Prep Time 15 mins
Cook Time 15 mins


  • medium bowl
  • Food Processor
  • Large skillet
  • medium saucepan


For the pancakes:

  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • 1/8 tsp salt
  • 1 ½ bananas
  • 2 eggs
  • ½ cup ricotta cheese
  • 1 tsp vanilla

For the sauce:

  • 2 tbsp butter
  • 2 tbsp brown sugar
  • ¼ cup maple syrup
  • 1/8 tsp ground cinnamon
  • 1 ½ bananas chopped into small chunks


  • In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
  • Place bananas, eggs, ricotta, and vanilla into a food processor. Process until well combined.
  • Pour banana mixture into the dry ingredients and mix just until combined. Set aside.
  • Heat a large skillet over medium. Give it time to get really hot for at least a few minutes before you start cooking.
  • While your skillet is heating up, start your banana maple sauce. In a medium saucepan, melt the butter over medium.
  • Stir in brown sugar, maple syrup, and cinnamon. Cook until the brown sugar dissolves, about 3 minutes.
  • Stir in banana chunks and simmer for 2 minutes. Set aside while you cook your pancakes.
  • Spray skillet with cooking spray. Use a ¼ cup measuring cup for small pancakes (makes about 12) or a 1/3 cup for larger pancakes (makes about 8).
  • Using your measuring cup, scoop out batter and pour into hot, greased skillet.
  • Cook until the tops of the pancakes start to bubble, about 4 minutes. Flip and cook on other side until cooked through, about 3 minutes.
  • Top with banana maple sauce and serve hot.
Cost: $6
Course: Main Course
Cuisine: American
Keyword: Banana, Breakfast, Brunch, Pancakes

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