These fluffy pumpkin ricotta pancakes are a fall favorite! They are light and creamy, thanks to the ricotta, and have a warm pumpkin flavor that feels cozy.
Making these pancakes is such a joy! I love adding maple syrup on top, making breakfast feel like a hug on a plate. You’ll want to make these every weekend! 🥞🍂
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the pancakes, providing moisture and flavor. Canned pumpkin puree is super convenient, or you can use homemade puree from roasted pumpkin. Make sure to avoid using pumpkin pie filling, as it has added sugars and spices.
Ricotta Cheese: It adds creaminess and lightness to the pancakes. If you’re looking for a substitute, cottage cheese works, but for an even smoother texture, blend it first. You could also use Greek yogurt, though it will alter the flavor slightly.
Spices: Cinnamon, ginger, and nutmeg give warmth to these pancakes. Feel free to adjust the amounts according to your taste. If you don’t have ginger or nutmeg, you can always stick to cinnamon or try pumpkin pie spice for a balanced flavor.
Brown Sugar: This sweetener adds a hint of molasses flavor. If you’re out, white sugar works fine, but you might miss some of that richness. For a healthier option, consider using maple syrup or coconut sugar.
How Do I Make the Pancakes Fluffy and Delicious?
To get fluffy pancakes, the mixing method is key. You want to combine wet and dry ingredients until just mixed; over-mixing can lead to tough pancakes. Here are some tips:
- Mix dry ingredients separately from wet ones. This way, you ensure even distribution of baking powder and spices.
- When combining, don’t worry about small lumps in the batter. They’re perfectly fine and help keep the pancakes light.
- If your batter seems too thick, gradually add milk to loosen it; a thicker batter leads to fluffier pancakes.
- Cook on medium heat and ensure your skillet is well-greased. This prevents sticking and ensures even cooking.
Enjoy making these pumpkin ricotta pancakes—they’re perfect for fall mornings!
How to Make Pumpkin Ricotta Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup ricotta cheese
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk (or as needed for batter consistency)
- Butter or oil for cooking
- Maple syrup, for serving
- Optional toppings: whipped cream or ricotta, toasted pecans, sage leaves
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and about 15 minutes to cook, making it a great option for a cozy weekend breakfast. You’ll spend a few minutes whisking the dry and wet ingredients together, and then just cook them on the stove. Perfect for sharing with family or friends!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. This will ensure that the baking powder and spices are evenly distributed throughout the batter.
2. Combine the Wet Ingredients:
In another bowl, combine the pumpkin puree, ricotta cheese, brown sugar, eggs, and vanilla extract. Mix well until the mixture is smooth and creamy. This will help create a rich, flavorful batter.
3. Combine Wet and Dry Mixtures:
Next, add the wet ingredients to the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps; over-mixing can make the pancakes tough. If the batter seems too thick, gradually add milk until it reaches a thick but pourable consistency.
4. Preheat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking. Let the skillet heat up while you prepare the pancakes.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Keep an eye on them—you want a lovely golden brown color!
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through. The pancakes should be puffed up and fluffy.
7. Repeat and Serve:
Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Once finished, serve your pancakes warm, stacked high, topped with a dollop of ricotta or whipped cream, and garnished with toasted pecans, fresh sage leaves, and a generous drizzle of maple syrup.
Enjoy your warm, fluffy pumpkin ricotta pancakes—perfect for a cozy fall breakfast!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the pancakes may be denser. For lighter pancakes, consider mixing half whole wheat and half all-purpose flour.
Can I Make These Pancakes Vegan?
Absolutely! To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg), use plant-based ricotta, and swap the milk for any non-dairy milk of your choice.
How to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them for up to 2 months. Just layer parchment paper between pancakes to prevent sticking!
Can I Add Chocolate Chips or Nuts to the Batter?
Definitely! Feel free to fold in chocolate chips or chopped nuts just before cooking the pancakes. It’s a delicious way to add extra flavor and texture!