In a large bowl, mix together the dry ingredients (all-purpose flour, granulated sugar, baking powder, baking soda, and salt). Set aside.
In another bowl, mix together the wet ingredients (milk, ricotta, eggs, mashed banana, melted butter, and vanilla extract). Mix until completely combined.
Add the wet ingredients to the dry ingredients. Mix until just combined. Don't overmix the batter. If there are small lumps in the batter, it's okay.
Heat a skillet over medium heat and grease with non-stick cooking spray or unsalted butter. Pour the pancake batter onto the hot skillet using a ¼ measuring cup. Then, spread the batter into a circle. Cook each ricotta pancake for 2 minutes or until bubbles appear on the surface. Then, flip and cook for an additional 2 minutes or until golden brown. Transfer to a plate. Repeat with the remaining batter (grease the skillet again, if needed). Enjoy with bananas, caramel sauce, maple syrup, honey, whipped cream, chocolate, or blueberries.