These pumpkin ricotta pancakes are fluffy and perfect for a cozy breakfast or brunch! With the sweet taste of pumpkin and creamy ricotta, they’re a delightful change from ordinary pancakes.
I love enjoying these warm with a drizzle of maple syrup on top. Just a heads up, you might want to make a double batch—they disappear fast! 🥞🍂
Key Ingredients & Substitutions
Ricotta Cheese: This creamy cheese gives these pancakes their fluffiness. If you’re looking for a lighter option, try cottage cheese but blend it for a smoother texture. Cream cheese is another alternative, though it will change the flavor slightly.
Canned Pumpkin Puree: The main star in this recipe offers moisture and flavor. If fresh pumpkin is available, you can roast and puree it for a fresher taste. Just be sure to remove excess water.
Maple Syrup: This adds a lovely sweetness. You can substitute honey or agave syrup if you prefer, but adjust the amount since they differ in sweetness.
Spices: Ground cinnamon, nutmeg, and ginger bring warmth to the pancakes. If you’re missing any, a pumpkin pie spice blend works well, too!
How Can You Achieve Fluffy Pancakes?
The secret to making pancakes fluffy is all about combining the right ingredients without overmixing. Here’s how to do it:
- Mix your wet ingredients until smooth, and then combine with the dry ingredients. It’s okay if there are a few lumps—this will help the pancakes stay light.
- Also, make sure your skillet is at the right temperature. Medium heat allows pancakes to cook through without burning the outside.
- Patience is key when cooking! Wait for bubbles to form on the surface before flipping to ensure they’re fully cooked.
With these tips, your pumpkin ricotta pancakes will come out fluffy and delicious every time! Enjoy your cooking!
How to Make Pumpkin Ricotta Pancakes
Ingredients You’ll Need:
- 1 cup ricotta cheese
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 2 tablespoons maple syrup (plus extra for serving)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Butter or oil for cooking
- Powdered sugar (optional, for dusting)
- Whipped cream or a dollop of ricotta for topping (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and an additional 15-20 minutes to cook the pancakes. You’ll have delicious, fluffy pumpkin ricotta pancakes ready in about 30 minutes!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the ricotta cheese, pumpkin puree, eggs, maple syrup, and vanilla extract until everything is smooth and combined. Make sure there are no lumps in the mix.
2. Whisk the Dry Ingredients:
In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk these dry ingredients until they are well mixed.
3. Combine Wet and Dry Mixtures:
Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix—it’s perfectly fine if there are a few lumps. This keeps your pancakes fluffy!
4. Heat the Skillet:
Place a large skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking. You want it hot enough that a drop of water sizzles on contact.
5. Cook the Pancakes:
Using a 1/4 cup measure, pour the batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, which will take about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2-3 minutes until the second side is golden brown and the pancake is cooked through. If you need to adjust the heat, do so to avoid burning.
7. Keep Warm:
Once cooked, transfer the pancakes to a plate and keep them warm. You can cover them with a clean kitchen towel while you finish the rest of the batter.
8. Serve and Enjoy:
Stack the pancakes on a plate and add a dollop of ricotta or whipped cream on top. Sprinkle with powdered sugar if desired, and drizzle with extra maple syrup before serving.
Enjoy these fluffy and flavorful pumpkin ricotta pancakes as a cozy fall breakfast treat! Happy cooking! 🍂🥞
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that whole wheat flour can result in denser pancakes, so you may want to add an extra tablespoon of liquid to the batter for a lighter texture.
What Can I Substitute for Eggs?
If you’re looking to make this recipe egg-free, you can use 1/4 cup of unsweetened applesauce or a mashed banana as a replacement for each egg. This will add a slight sweetness and keep the pancakes moist.
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter the night before and refrigerate it in an airtight container. Just give it a gentle stir before cooking, as some separation may occur overnight.
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in the fridge for up to 3 days in an airtight container. For longer storage, freeze them by placing parchment paper between pancakes and wrapping them tightly in plastic wrap. Freeze for up to 2 months. Just reheat in the toaster or microwave when you’re ready to enjoy them!
