Pumpkin Ricotta Pancakes

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Pumpkin Ricotta Pancakes

These tender pumpkin ricotta pancakes are a breakfast worth waking up for! The addition of pumpkin and ricotta cheese to a spiced pancake batter makes the texture so tender and the pancakes will literally melt in your mouth. So simple to prep too!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: pancakes (approx.)

Author: Lorie Yarro

Ingredients

1½ cups plus 2 Tbsp flour spooned and leveled
3 Tbsp powdered sugar regular sugar will work too
1½ tsp baking powder
½ baking soda
½ tsp salt
1½ tsp cinnamon
1 tsp pumpkin spice
2 large eggs
1 ¼ cup milk more to thin batter if needed
2 tsp vanilla
½ cup pumpkin purée
⅔ cup whole milk ricotta cheese room temperature
3 Tbsp maple syrup
butter for cooking

Instructions

In a large bowl, whisk the flour, powdered sugar, baking powder, baking soda, cinnamon, pumpkin spice, and salt well until combined.
In a separate medium bowl, whisk together the eggs, milk, maple syrup, and vanilla until smooth. Add in the ricotta cheese and pumpkin and whisk vigorously until smooth.
Pour the wet ingredients into the dry and whisk only until fully combined. There can be lumps in this mixture, make sure not to over mix at this point. I like to let the batter sit for about 10 minutes, but this is not completely necessary. If the batter seems too thin, add an extra tablespoon or two of flour to thicken it. Or if it seems too thick, add an extra splash of milk.
Heat a griddle to medium heat and melt butter or preferred cooking oil. Pour about ⅓ cup pancakes onto heated griddle and cook until bubbles form around the edges and flip. Cook another 1-2 minutes or until cooked through.
Serve pancakes warm with all the butter and syrup! Chopped pecans are wonderful sprinkled over top too!

Notes

Prep in Advance: make the pancake batter up to 2 days in advance of cooking the pancakes. Allow the batter to sit out about 10-15 minutes from the refrigerator before cooking.

Storage: store in the freezer for best results. Allow the pancakes to cool completely and then flash freeze first in a single layer for about an hour and then transfer to an airtight freezer safe container.

Nutrition