Ricotta Pancakes with Banana and Blueberries


Nothing says "weekend" like easy homemade pancakes for breakfast. Go ahead and give this a delicious recipe a run this weekend and impress the whole house.

Ricotta pancakes with banana and blueberries


  • 1 cup (150g) self-raising flour
  • 1 teaspoon bicarb of soda
  • Pinch of salt
  • 2 tablespoons (40g) caster sugar
  • 125g Harris Farm ricotta
  • 1 cup (250ml) skim milk
  • 1 egg, beaten
  • 25g butter, melted
  • 1/2 lemon, rind grated, juiced
  • Oil spray, to fry
  • Sliced bananas and blueberries, to serve


  1. Sift the flour, bicarb soda and salt into a bowl and stir in sugar.

  2. In a separate bowl, combine the ricotta, milk, egg, melted butter, lemon rind and juice, beating well until smooth.

  3. Gradually whisk the dry & wet ingredients together to form a smooth batter.

  4. Heat a large heavy based, non-stick frying pan, spray lightly with oil and pour in 1/3 cup batter to form a 12cm pancake.

  5. Cook 2 pancakes at a time over medium heat for 3 minutes until bubbles appear over the surface, then flip over and cook for 1-2 minutes.

  6. Keep warm while, cooking the remaining pancakes.

  7. Serve hot with banana slices and blueberries or desired toppings to taste



Ingredients for Ricotta Pancakes with Banana and Blueberries

Bananas Large (5 in a bunch)

Product of QLD (Aust)

$2.29 ea

Blueberries (125g punnet)

Product of Australia

$4.99 ea

Lemons (each)

Product of QLD (Aust)

$1.14 ea

Bananas Imperfect Pick Value Range (5 in a bunch)

Product of QLD (Aust)

$1.74 ea

Lemons (min 1kg net)

Product of QLD (Aust)

$1.70 ea

Lemons Organic (each)

Product of QLD (Aust)

$1.31 ea