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Blueberry Banana Ricotta Pancakes

    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.

    blueberry banana pancakes

    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.

    Michigan Blueberries - The Lemon Bowl

    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. 

    adding blueberries to banana pancakes batter

    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 banana ricotta pancakes

    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

    Mixing ricotta into blueberry banana 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.

    Cooking blueberry banana ricotta pancakes on a griddle

    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.

    flipping blueberry banana pancakes on a griddle

    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.

    blueberry banana pancakes closeup

    Last, serve with fresh Michigan maple syrup and top with more fresh blueberries, bananas, or nuts.

    Frequently Asked Questions

    What if I don’t have ripe bananas?

    Ripe bananas are best because they’re easier to mash but use whatever you have!

    Why do you put ricotta in pancakes?

    It adds an extra velvety texture and makes the pancakes super moist.

    Can you freeze pancakes?

    Yes! I love making an extra large batch and freezing some for busy weekday mornings. You can freeze for up to 3 months.

    How long do pancakes last in the refrigerator?

    Pancakes and waffles can be stored in an air tight container and will be good in the refrigerator for 2-3 days.

    Liz eating blueberry banana pancakes

    Your fork is waiting.

    blueberry banana pancakes closeup

    Blueberry Banana Ricotta Pancakes

    5 stars
    Ripe banana and plump blueberries are the perfect natural sweetener for these delicious pancakes. Ricotta cheese keeps the pancakes moist and fluffy.
    PREP: 5 mins
    COOK: 15 mins
    TOTAL: 20 mins
    Servings: 22

    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 1/4 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.

    Notes

    To freeze pancakes, check out Homemade Frozen Pancakes in 5 Easy Steps!

    Nutrition

    Calories: 92kcalCarbohydrates: 16.4gProtein: 4.1gFat: 1.2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.9gCholesterol: 18mgSodium: 178mgFiber: 1.8gSugar: 1.9g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    35 Comments

    1. 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. :)

    2. 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!

    3. 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

    4. 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!

    5. 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 ;) )

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