Ripe banana and plump blueberries are the perfect natural sweetener for these delicious blueberry banana pancakes. Ricotta cheese adds a light and airy texture to keep the pancakes moist and fluffy.
When the blueberry season arrives in Michigan, I tend to go a little overboard at the farmers market. As the nation’s largest producer of cultivated bluebush blueberries, we take this fruit pretty seriously.
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Plump, sweet and beautiful – blueberries are not only incredibly delicious but they are one of the most nutritious foods you can buy. Packed in antioxidants and vitamins, blueberries have been proven to help reduce the risk of many cancers, boost heart health, improve cognitive function and much more.
Of course, many plant-based foods offer similar health benefits but something tells me it’s easier to get your family to eat a pound of blueberries than a bunch of elephant kale. So, here are a few of our favorite ways to enjoy blueberries:
- Blueberry Oatmeal Bread
- Blueberry Banana Oatmeal Smoothie
- Avocado Blueberry Baby Smoothie
- Lemon Blueberry Oatmeal Muffins
- Homemade Blueberry Vodka Lemonade
- High Protein Blueberry Kale Smoothie
- Healthy Blueberry Ginger Scones
What are your favorite healthy blueberry recipes? I’d love to hear from you, and maybe I’ll make one of your recipes next!
How to Make Blueberry Banana Ricotta Pancakes
Making pancakes from scratch is pretty easy and it gives you the opportunity to add unique ingredients like ricotta. Ricotta makes the pancakes fluffy and moist.
Ripe bananas and blueberries also add texture and natural sweetness so you don’t need added sugar. After mixing all the ingredients, use a ladle or large spoon to form pancakes on the griddle or frying pan.
Next, flip the pancakes when bubbles start to form in the batter, being careful not to lose any blueberries! We sometimes make shapes or letters upon request from the kids.
Last, serve with fresh Michigan maple syrup and top with more fresh blueberries, bananas, or nuts.
Frequently Asked Questions
Ripe bananas are best because they’re easier to mash but use whatever you have!
It adds an extra velvety texture and makes the pancakes super moist.
Yes! I love making an extra large batch and freezing some for busy weekday mornings. You can freeze for up to 3 months.
Pancakes and waffles can be stored in an air tight container and will be good in the refrigerator for 2-3 days.
Your fork is waiting.
📖 Recipe
Blueberry Banana Ricotta Pancakes
Ingredients
- 1 ripe banana mashed
- ¼ cup ricotta cheese part skim
- 2 eggs
- 3 cups buckwheat pancake mix or your favorite mix
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 1 ½ – 2 cups skim milk
- 1 cup blueberries fresh or frozen
- pure maple syrup to serve optional
Instructions
- In a large bowl, whisk together mashed banana, ricotta and two eggs.
- Stir in buckwheat pancake mix, cinnamon and salt then begin adding milk until desired consistency is reached. For thinner pancakes, add all 2 cups of milk.
- Carefully fold in the blueberries then set aside.
- Heat griddle on high and spray with non-stick spray.
- Using a ¼ cup ladle or ice cream scoop, pour pancake batter onto hot griddle. When bubbles begin to form and pancake is golden brown, flip to the other side.
- Serve with maple syrup and fresh blueberries.
Natalie
I just made these this morning and it was soooo good! Thanks for a great recipe ♥
Liz DellaCroce
That makes me so happy!! So glad you liked them Natalie!!
rachel
I absolutely adore blueberries and ricotta and Oh my word, Liz, I want to dive into that stack of pancakes! Yum. Yum. Yum!
Liz DellaCroce
Aww you’re too sweet – thanks Rachel!
Pamela @ Brooklyn Farm Girl
SWOOOONS! Blueberry pancakes are my favorite, but you just kicked it up with a notch with the added banana and ricotta! I can’t wait to try these!
Liz DellaCroce
I love using bananas in pancakes instead of sugar! Enjoy!
claire @ the realistic nutritionist
I want to KISS THESE PANCAKES!
Cookin Canuck
Every summer, I rejoice in the fact that blueberries are so good for you. This recipe look like a perfect brunch meal.
Liz DellaCroce
Same here!! Thank God it’s not potato chip season… :P
Erin @ Texanerin Baking
Elephant kale? Ha. Yeah… I’m going to go with a pound of blueberries instead! Or any berries. I’m an equal opportunity berry devour-er.
And these look lovely! I love pancakes with ricotta or cottage cheese. Makes them so much yummier. :)
Liz DellaCroce
hahah I always see elephant kale at the market (and I actually love it) but the name cracks me up. :)
Kirsten
Liz,
Your pancakes look wonderful–I’ve happily gorged on Michigan berries while visiting my in-laws, and they really are good. (Cherries, too, I’ve got a few Traverse City dried cherries in the pantry.)
I scored on a couple of gallons of milk yesterday, and with my new cheese making kit plan to try ricotta after I master mozzarella. Master mozzarella, that sounds funny. Anyway, I’m going to run before I walk I’m sure, but the idea of homemade mozzarella on a homemade pizza just appeals to me right now. And the fact that I would like to put the water pitcher back into the fridge, so I need to clear this milk out.
I really like bananas and blueberries in muffins, so I’m positive I’ll love them in pancakes.
Thanks!
Liz DellaCroce
Oh my goodness can I come be your taste tester?!?! Sounds incredible!
Gwen @SimplyHealthyFamily
Amazingly spectacular trio!!! I just bought a humongous tray of blueberries from Costco and always have ricotta and lemons on hand!
oxox
Liz DellaCroce
No lemon in this recipe but lemon would be GREAT!!!! Enjoy Gwen!!
Jacqueline
Those look so good. I think I could quite easily demolish a whole plate of those just now!
Liz DellaCroce
Tell me about it – I did just that!! :)
Stacy | Wicked Good Kitchen
Oh, girl! Banana and ricotta in blueberry pancakes? OMG! I am suffering a major case of hunger pangs after looking at that lovely stack drizzled in syrup! All of your talk about Michigan blueberries has me missing the lovely Great Lake State. (Grew up there and left about 15 years ago for Indiana.) But! We just may be going Michigan cherry picking soon! Oh, joy! Thanks for sharing, Liz! xo
megan {Country Cleaver}
Liz, I mean, LIZZZZ!! You made my kryptonite! I love blueberry picking during the summer. Girl you just made me drool.
Liz DellaCroce
LOL!!! So glad to return the drooling favor!!! I’m still thinking about your steak!!!
Jamie @lifelovelemons
Mmmm might have to give these a try this weekend!
Liz DellaCroce
I think you better Jamie!
Julia
You can’t beat Michigan blueberries. When I grew up in Michigan we went blueberry picking allll of the time and most ended up in my mouth! These pancakes look so tasty!
Liz DellaCroce
I love that you’re coming to MI this weekend!! Enjoy the blueberries!!
Tieghan
These look amazing!
Liz DellaCroce
Thank you Teighan!! I hope you can try them!
Georgia @ The Comfort of Cooking
Blueberry season is the best! They’re one of my absolute favorites, so inexpensive and full of nutritional benefits! I’d LOVE to use them in these scrumptious looking pancakes, Liz. Have a great weekend!
Liz DellaCroce
I so agree!! I need to buy more to freeze!! I get so sad when the season is over!
Audra | The Baker Chick
These look amazing! I actually can’t get this out of my head so I’m making a frozen waffle with maple syrup and berries. Closest I can get with minimal effort!
Liz DellaCroce
I love that you can’t get it out of your mind!! What baby wants baby gets!!
Aggie
We are blueberry fiends right now!! Can’t get enough of them. I LOVE ricotta pancakes, have only had them out. I want to make these for breakfast right now! (and I just happened to buy more ricotta yesterday ;) )
Aggie
oh and thanks for the linky love! ;)
Liz DellaCroce
I just ran out – I want to buy more to make your fritters!!!
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This stack is making me drool!
Liz DellaCroce
I love hearing that!! :) Drool away!