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Stack of pancakes with caramel sauce being drizzled

Banana Ricotta Pancakes with Salted Caramel

  • Author: Emma
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Cuisine: Americain


Light fluffy ricotta pancakes, topped with a dollop of whipped coconut cream and fresh sliced bananas and then drizzled with home-made salted caramel sauce. This is one breakfast that you won’t forget in a hurry



For the Ricotta Pancakes

250g (1 cup) ricotta

180ml (3/4 cup) milk

3 eggs, separated

1 tsp vanilla extract

150g (1 cup) flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Couple of knobs of butter


For the Coconut Cream (Recipe from Minimalist Baker)

1 can coconut cream (place in fridge the day before use)

120g (3/4 cup) icing sugar, sifted

1 tsp vanilla extract


For the Salted Caramel Sauce 

Store bought or please refer to my Salted Caramel Sauce Recipe found here

2 Bananas, sliced just before serving

35g (1/2 cup) coconut flakes (toasted in a dry fry pan)


For the Ricotta Pancakes

  1. In a medium bowl, add the ricotta, milk, egg yolks and vanilla extract and mix with a wooden spoon until combined. Sift in the flour, baking soda, baking powder and salt and mix until just combined
  2. In a separate bowl, whisk with electric beaters, the egg whites until soft peaks form. Then add to the ricotta mixture and fold in the whites with a metal spoon.
  3. Heat a large frying pan over medium heat. Melt, small knobs of butter in the pan, just enough to coat the surface. Use a 1/2 cup measure to pour the batter into the pan. Cook pancakes until bubbles start to pop through the batter and the underneath is golden brown (approx 3-4 mins). Now flip and cook the other side for 2-3 mins. Repeat with the remaining batter. Best served warm.

For the Coconut Cream

  1. In a medium bowl, scoop the cream from the can of coconut cream (leaving behind the water if it has separated).  Using electric beaters, whisk until smooth (30 seconds), then add icing sugar and vanilla extract and continue to whisk for another minute. Use straight away or refrigerate until it is needed.

For the Salted Caramel Sauce

  1. Please refer to my delicious Salted Caramel Sauce found here. Prior to serving, microwave for 15 seconds and then stir. Repeat this process until the sauce is warmed through and runny.


To serve, scoop a dollop of coconut cream onto the warm pancake, add a third of a banana sliced, then drizzle warm salted caramel sauce and then scatter some coconut flakes over it and tuck in!

Keywords: Pancake, breakfast, morning

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