Whole Wheat Ricotta Pancakes with Banana Slices

Name: Whole Wheat Ricotta Pancakes with Banana Slices
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Ingredients: 1 cup whole wheat flour; 1 cup ricotta cheese; 2 large eggs; 1/2 cup milk; 1 tablespoon honey; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 2 ripe bananas, sliced; Maple syrup (optional); Fresh berries (optional)

Highlighted under: Bright & Healthy Bites

Enjoy a delicious and nutritious breakfast with these Whole Wheat Ricotta Pancakes topped with fresh banana slices.

Created by

Emily

Last updated on 2025-12-13T20:09:49.226Z

These Whole Wheat Ricotta Pancakes are not only fluffy and delicious, but they also pack a healthy punch. The addition of ricotta adds a creamy texture and extra protein, while bananas provide natural sweetness and essential nutrients.

        Why You Will Love This Recipe
        Nutritious twist on classic pancakes
Fluffy texture thanks to ricotta cheese
Naturally sweetened with ripe bananas
Perfect for a wholesome breakfast or brunch

      

The Benefits of Whole Wheat Flour

Using whole wheat flour in these pancakes not only adds a nutty flavor but also boosts the nutritional profile. Whole wheat flour retains the bran and germ of the wheat grain, which means it is high in fiber, vitamins, and minerals. This fiber helps keep you feeling fuller longer, making these pancakes a great option for a hearty breakfast.

Additionally, whole wheat flour is a good source of complex carbohydrates, which provide sustained energy. Unlike refined flour, it has a lower glycemic index, helping to maintain stable blood sugar levels. This makes these pancakes an excellent choice for anyone looking to start their day on a healthy note.

The Role of Ricotta Cheese

Ricotta cheese is a star ingredient in this recipe, contributing to the pancakes’ unique texture. It adds moisture and richness without the heaviness of traditional pancake batters. The result is a fluffy pancake that melts in your mouth, offering a delightful contrast to the whole wheat flour.

Moreover, ricotta is a good source of protein and calcium, making these pancakes not just delicious but also nutritious. The combination of protein and carbohydrates makes for a balanced meal that can help fuel your morning activities.

Customize Your Pancake Toppings

While sliced bananas add natural sweetness and enhance the flavor of these pancakes, there are countless ways to customize your toppings. Fresh berries, such as strawberries, blueberries, or raspberries, can add a burst of color and additional nutrients. They are also rich in antioxidants, making your breakfast even healthier.

For those who enjoy a little decadence, a drizzle of maple syrup can elevate these pancakes to a whole new level of indulgence. You can experiment with nut butters or yogurt for added creaminess and flavor, allowing you to create a pancake experience that suits your taste perfectly.

Ingredients

For the Pancakes

1 cup whole wheat flour
1 cup ricotta cheese
2 large eggs
1/2 cup milk
1 tablespoon honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract

For Topping

2 ripe bananas, sliced
Maple syrup (optional)
Fresh berries (optional)

Mix well until you achieve a smooth batter.

Instructions

Prepare the Batter

In a mixing bowl, combine whole wheat flour, baking powder, baking soda, and salt. In another bowl, whisk together ricotta cheese, eggs, milk, honey, and vanilla extract until smooth. Gradually add the dry ingredients into the wet mixture and stir until just combined.

Cook the Pancakes

Preheat a non-stick skillet over medium heat. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3-4 minutes, then flip and cook for another 2-3 minutes until golden brown.

Serve with Bananas

Serve the pancakes warm, topped with sliced bananas and a drizzle of maple syrup or fresh berries if desired.

Enjoy your healthy and delicious pancakes!

Storing Leftover Pancakes

If you find yourself with leftover pancakes, storing them is simple. Allow the pancakes to cool completely, then stack them with parchment paper between each pancake to prevent sticking. Place them in an airtight container and store them in the refrigerator for up to 3 days.

For longer storage, consider freezing the pancakes. Wrap each pancake individually in plastic wrap and place them in a freezer-safe bag. They can last in the freezer for up to 2 months. When you're ready to enjoy them, simply reheat in the toaster, microwave, or on a skillet until warmed through.

Nutritional Information

These Whole Wheat Ricotta Pancakes are not only tasty but also provide a well-balanced meal. Each serving is packed with protein from both the ricotta cheese and eggs, while the whole wheat flour offers fiber and essential nutrients. A serving can provide a good amount of your daily intake of vitamins and minerals.

Additionally, using ripe bananas not only sweetens the pancakes naturally but also adds potassium and other beneficial nutrients. This makes your breakfast not only satisfying but also a healthy way to start your day.

Questions About Recipes

→ Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour if you prefer a lighter texture.

→ Can I make these pancakes ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before cooking.

→ How can I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in a toaster or microwave.

→ Can I freeze these pancakes?

Absolutely! Freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag. They can be reheated directly from the freezer.