Nothing really beats the smell of pancakes and bacon cooking on the stove in the mornings. It’s a wonderful way to welcome the weekend and even a better excuse to stay in your pajamas just a little bit longer. And when it’s a Paula Lambert recipe that involves whipping some of her house made ricotta cheese into the batter – life doesn’t really get sweeter than that.
Dallas Mozzarella Company (owned by Paula Lambert) makes some of the best cheeses hands down. Having won numerous awards from the American Cheese Society, Paula has been serving up fresh made cheese in Dallas for over 24 years — that’s almost a quarter century of cheese making folks. This woman is damn serious when it comes to cheese and the flavors of her products says it all. 
I really fell hard for this recipe because of the light airy texture of the pancake, resulting from the whipped egg whites that are gently integrated into the batter. Plus there’s ricotta cheese in the batter, need I say more? I think the base would also serve for a great savory version as well — maybe topped with some creme fraiche, smoked salmon and chives… Do I smell a weekend project coming on? Perhaps. But for now, enjoy this recipe.
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Ricotta Pancakes with Banana Pecan Syrup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Light, fluffy pancakes enriched with creamy ricotta cheese, topped with a warm banana and pecan syrup for a heavenly breakfast experience.
Ingredients
- 2 tbsp (30 ml) unsalted butter
- 1/2 cup (120 ml) pecans, chopped
- 2 bananas, thinly sliced
- 1 cup (240 ml) cane or maple syrup
- 2 cups (480 ml) unbleached, all-purpose flour
- 2 tsp (10 ml) baking powder
- 1/2 tsp baking soda
- 1 tbsp (15 ml) sugar
- 1/2 tsp salt
- 2 large eggs, separated
- 1 1/2 cups (360 ml) milk
- 1 cup (225 g) ricotta cheese
- 1 tsp (5 ml) vanilla extract
Instructions
- In a medium skillet, melt the butter over medium heat. Add the chopped pecans and sauté for about one minute, or until fragrant.
- Add the sliced bananas to the skillet and cook for about 2 minutes, stirring to combine the ingredients.
- Pour in the cane or maple syrup, stir, and let the mixture simmer for an additional 2-3 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, beat the egg yolks, then mix in the milk, ricotta cheese, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients, stirring until just combined.
- In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the pancake batter until just incorporated.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes, or until golden brown.
- Serve the pancakes warm, topped with the banana pecan syrup.
Notes
- For a savory twist, consider topping the pancakes with creme fraiche, smoked salmon, and chives.
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- Reheat in a toaster or oven for best results.
- Use fresh ricotta cheese for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20
- Sodium: 350
- Fat: 20
- Carbohydrates: 60
- Fiber: 4
- Protein: 12
- Cholesterol: 80
If You Liked This Recipe, You’ll Love These
- Fluffy Ricotta Pancakes
- Savory Swedish Cheese Pancakes
- Ricotta Stuffed Zucchini Blossoms
- Spring Appetizer: Whipped Beet Ricotta Dip with Lemon Zest and a Glass of Rosé
Frequently Asked Questions
Why does this recipe separate the eggs and whip the whites separately?
The recipe beats the egg whites to soft peaks and folds them gently into the batter last. The article identifies this as the key to the pancakes’ “light airy texture” — the folded egg whites create lift and tenderness without adding heaviness.
Do I need fresh ricotta, or will regular store-bought work?
The notes specifically recommend using fresh ricotta for the best flavor and texture. Fresh ricotta tends to be creamier and less watery than commercial tub ricotta, which produces a richer batter — the recipe comes from the Dallas Mozzarella Company’s house-made ricotta, which inspired the dish.
The article mentions a savory version — what would that look like?
The author suggests using the same ricotta pancake base but topping with crème fraîche, smoked salmon, and chives instead of the banana pecan syrup — something she describes as “a weekend project.”
