Ricotta Pancakes with Banana and Maple Syrup

Pancakes feature

I would be willing to make a bet that if you looked into any kitchen on a Sunday morning, there’s a fair chance you would find someone making pancakes (or bacon and eggs of course!). Pancakes are such a weekend staple. There’s nothing better than kicking round in your pjs, eating pancakes and just generally being lazy! Now when you’re making pancakes you want them to be soft and fluffy right? We all know that there’s nothing more delicious than a stack of big fluffy pancakes…. and these Ricotta & Banana Pancakes are exactly that.

I like to serve my Ricotta Pancakes with sliced banana and a drizzle (ok, ok… a lot!) of maple syrup. This is my favourite way to finish off pancakes and the flavour of the banana perfectly complements the ricotta. You can however, use any toppings you like. I must admit that I also love sliced strawberries and vanilla ice-cream. Nutella is also a family fave… as is the classic lemon juice and sugar.

When you’re cooking your pancakes, make sure your frying pan is set to a medium low heat. You want the pancakes to be a light golden, not a dark brown! Cooking them slowly on a lower heat will result in perfectly cooked, fluffy pancakes. Keep your pancakes warm in a low oven while you make the other batches in the frying pan.

The secret ingredient in these pancakes really is the ricotta cheese – it gives the pancakes the most beautifully light texture… you really will keep coming back for more!

Ricotta Pancakes with Banana & Maple Syrup Recipe

Serves 4



2/3 cup caster sugar

2 cups self raising flour, sifted

2 eggs, lightly beaten

1 and 1/4 cups milk (low fat is fine)

1 tsp cinnamon

60g melted butter

125g soft ricotta (low fat is fine)

3 bananas, sliced, to serve

1/2 cup maple syrup, to serve



1. Sift self raising flour into a large bowl.

2. Add the caster sugar and mix to combine.

3. Add eggs, cinnamon, milk and melted butter.

4. Whisk until combined.

5. Add the soft ricotta and mix gently to combine.

6. Cook pancakes in batches in a frying pan over medium-low heat.

7. When bubbles appear on the top, carefully flip the pancakes over for a further two minutes.

8. Keep pancakes warm in a very low oven while you cook the remaining batches.

9. Serve pancakes with freshly sliced banana and a drizzle of maple syrup.


Does your family love to eat pancakes on the weekend too? What are your favourite toppings?



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