These Pumpkin Ricotta Pancakes are fluffy and creamy, packed with the warm flavors of fall. They’re perfect for breakfast or a cozy brunch with friends!
I love how the ricotta makes them extra soft, and the pumpkin gives a lovely color. Top with maple syrup or whipped cream for a sweet treat you’ll crave again and again! 🥞✨
Key Ingredients & Substitutions
Ricotta Cheese: This ingredient gives the pancakes a wonderful creaminess. If you’re looking for a lower-fat option, consider using cottage cheese instead. Just blend it smooth first!
Pumpkin Puree: For ease, canned pumpkin works great; however, you can use homemade pumpkin puree by roasting fresh pumpkin. This adds a fresher taste if you have the time.
Spices: The blend of cinnamon, nutmeg, and ginger brings warmth to the pancakes. Feel free to adjust these spices according to your taste or even use a pumpkin pie spice mix if you have it on hand!
Milk: I suggest whole or 2% milk for richness, but any milk, including almond or oat milk, can also be used for a dairy-free option.
How Can I Ensure My Pancakes Are Fluffy?
Fluffy pancakes are all about technique! Here’s how to get them just right:
- Mix dry and wet ingredients separately, then combine without overmixing. A few lumps are fine and help keep them light.
- Make sure your skillet is preheated properly. This helps them cook evenly and puff up nicely.
- Keep an eye on the cooking time. Wait for bubbles to form before flipping, which means they’re cooking through.
With these tips, you’ll have fluffy pancakes that everyone will love!
How to Make Pumpkin Ricotta Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 tablespoons brown sugar
Wet Ingredients:
- 1 cup ricotta cheese
- ¾ cup canned pumpkin puree
- 2 large eggs
- ¾ cup milk (whole or 2%)
- 1 teaspoon vanilla extract
For Cooking:
- Butter or oil, for cooking
For Serving:
- Maple syrup
- Butter
- Powdered sugar
How Much Time Will You Need?
This delightful recipe takes about 10 minutes of prep time and around 20 minutes for cooking, so you can have a tasty breakfast ready in just 30 minutes!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar until everything is well mixed. This helps distribute all those lovely spices!
2. Combine the Wet Ingredients:
In another bowl, whisk together the ricotta cheese, pumpkin puree, eggs, milk, and vanilla extract until the mixture is smooth and creamy. This is where the pancake magic begins!
3. Mix It All Together:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the two mixtures together just until combined. Don’t worry if there are some lumps; this keeps the pancakes light and fluffy!
4. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
5. Cook the Pancakes:
Pour ¼ cup portions of batter onto the hot skillet. Cook for about 2-3 minutes or until bubbles begin to form on the surface and the edges look a bit set. It’s almost time to flip!
6. Flip and Finish Cooking:
Carefully flip the pancakes and continue to cook for another 2 minutes or until they’re golden brown and cooked through. Repeat this process with the remaining batter, adding more butter or oil as needed.
7. Serve and Enjoy:
Serve the pancakes warm, topped with a pat of butter, a sprinkle of powdered sugar, and a hearty drizzle of maple syrup. Enjoy your fluffy, delicious pumpkin ricotta pancakes!
These pancakes are perfect for embracing fall flavors and are sure to be a hit at your breakfast table. Happy eating!
Can I Use Other Types of Cheese Instead of Ricotta?
Yes, you can substitute ricotta with cottage cheese for a similar texture. Just make sure to blend it until smooth. Cream cheese can also work, but it will alter the flavor slightly.
How Can I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in the microwave or on a skillet over low heat, adding a little butter for extra flavor.
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the pancake batter the night before and store it in the fridge. Just give it a good stir before cooking, as it may thicken a bit overnight.
What Can I Add for Extra Flavor?
Feel free to mix in chocolate chips, chopped nuts, or dried fruits like cranberries or raisins into the batter for a tasty twist. You can also add a bit of zest from an orange or lemon for a refreshing touch!