In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the ricotta cheese, milk, and egg until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the mashed banana and blueberries.
Heat a griddle or non-stick pan over medium heat and add a little butter or oil to grease the surface.
Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Serve the pancakes warm with maple syrup.
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