Heat your griddle over medium-high heat.
In a large bowl, combine the dry ingredients - the all-purpose flour, whole wheat flour, white or brown sugar, baking powder, baking soda, ground cinnamon, and salt. In a separate bowl, whisk together the wet ingredients - the eggs, ricotta cheese, milk, oil, and vanilla extract., Fold the diced banana into the wet ingredients.
Spray the griddle with cooking spray and turn the heat to medium. Measure out a ⅛-¼ cup of batter and pour onto the hot griddle. Cook pancakes until bubbles start to form on top and the pancakes start to rise - about 2-4 minutes, and then flip. Cook until the second side is lightly browned. Continue the process until all batter is gone.
If you have leftover pancakes, stick them in the freezer on a parchment-lined baking sheet for about an hour. Once frozen, place in a (or a few) Ziplock freezer bag (get rid of excess air) or freezer-safe airtight container. Separate the pancakes with parchment or wax paper to keep them from sticking together. They should keep in the freezer for 1-2 months. When you’re ready to enjoy them, thaw them in the fridge for a couple hours prior to reheating. After they’re thawed, microwave on high for 1-2 minutes, or until warmed through.