Save to Pinterest These fluffy pumpkin ricotta pancakes make weekend mornings something to look forward to, filling the kitchen with the warm scent of spices and producing stack after stack of golden, pillowy pancakes. The creamy ricotta brings a tender crumb, while the pumpkin purée adds autumn comfort and a touch of subtle sweetness. This recipe is easy enough for weekdays but feels special enough for a fall or winter brunch.
My family claims these are the softest pancakes they have ever tried. When I first made these during a chilly October morning, my kids polished off the whole stack and now request them every year as soon as the leaves start changing.
Ingredients
- Ricotta cheese: Contributes richness and a melt-in-your-mouth texture. Choose a good-quality whole milk ricotta for best results
- Whole milk: Makes the pancakes moist and tender. If possible, use milk with a higher fat content
- Pumpkin purée: Brings seasonal flavor and natural moisture. Always go for unsweetened pure pumpkin not pie filling
- Eggs: Hold the pancakes together and give loft. Fresher eggs lead to fluffier pancakes
- Unsalted butter: For flavor and a tender crumb. Melt it gently so it combines smoothly
- Vanilla extract: Brings background warmth. Pure vanilla makes a real difference
- All-purpose flour: Keeps the pancakes soft. Check it is fresh and sifts well
- Granulated sugar: Adds a hint of sweetness. Use superfine sugar if you want a delicate crumb
- Baking powder and baking soda: Make the pancakes rise tall and fluffy. Test for freshness for optimal lift
- Ground cinnamon: Delivers cozy spice. For an extra boost, use Ceylon cinnamon if you have it
- Nutmeg and ginger: Add depth and gentle heat. Freshly grated nutmeg adds a fragrance you will love
- Salt: Balances the sweetness and brings out all the other flavors
- Butter or oil for greasing: Gives a golden exterior without sticking. Clarified butter also works beautifully
- Maple syrup: Is the classic topping. Use real maple syrup for the best flavor
- Optional toppings: Like chopped pecans and whipped cream add crunch or indulgence
Instructions
- Prepare the Wet Mixture:
- In a large mixing bowl, whisk together the ricotta cheese, whole milk, pumpkin purée, eggs, melted unsalted butter, and vanilla extract. Whisk until the mixture is completely smooth and creamy. The batter should show no streaks of egg, and the ricotta should break down gently as you mix
- Mix the Dry Ingredients:
- In a separate medium bowl, use a whisk to evenly combine the flour, sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Ensure there are no lumps of baking powder or soda, which helps every bite rise evenly
- Combine the Wet and Dry:
- Add the dry ingredients to the wet ingredients. Using a large spoon or spatula, fold the batter just until you no longer see dry streaks of flour. The mixture will be thick and a little lumpy. Resist the urge to overmix or the pancakes will turn out tough
- Heat the Pan:
- Place a nonstick skillet or griddle over medium heat and allow it plenty of time to get evenly hot. Lightly grease the surface with a small amount of butter or oil, ensuring the entire surface is covered but not pooling
- Cook the Pancakes:
- Spoon roughly a quarter cup of batter for each pancake onto the skillet. Leave enough space between pancakes for comfortable flipping. Cook undisturbed until tiny bubbles appear on the surface and the edges begin to look set. This usually takes around two to three minutes
- Flip and Finish:
- Carefully slide a spatula under the pancake and flip. Cook for another minute or two, until the second side is a rich golden brown and the center feels set when lightly pressed. Remove the pancakes to a warm plate. Repeat in batches, greasing the pan as needed and lowering the heat if the pancakes brown too quickly
- Serve and Top:
- Stack the pancakes while still warm. Pour over maple syrup and scatter with optional toppings like crunchy pecans or a dollop of pillowy whipped cream. Serve right away for maximum fluffiness
Save to Pinterest Ricotta is the ingredient that makes these pancakes truly unforgettable. My favorite mornings are when everyone gathers around the table, pancakes steaming, and we add extra dollops of whipped cream before heading back for seconds.
Storage Tips
Let extra pancakes cool to room temperature before storing. Stack them with small pieces of parchment or wax paper between each one and slide into a sealed zip-top bag or airtight container. In the fridge, they keep for up to three days. For longer storage, freeze pancakes in a single layer then stack in a bag for up to two months. To reheat, pop them frozen in the toaster oven or microwave until hot and fluffy again.
Ingredient Substitutions
Low-fat ricotta can work if you prefer a lighter option, though the pancakes will be less creamy. For a gluten-free version, use a one-to-one gluten-free flour blend in place of regular flour. Almond or oat milk may be substituted for whole milk with a small loss of richness. Instead of pumpkin, try sweet potato purée for a slightly earthier taste and golden color.
Serving Suggestions
For extra indulgence, layer pancakes with a swirl of cinnamon butter or drizzle with apple cider reduction. Top with caramelized bananas or toasted pumpkin seeds for a cafe-style brunch vibe. Pair with strong coffee or hot spiced chai.
Save to Pinterest Making these pancakes has become a cherished family ritual in our house. There is something magical about that first bite: the warmth and spice, the clouds of steam, and suddenly everyone is a little more willing to sit and savor breakfast together.
Common Recipe Questions
- → What makes these pancakes light and fluffy?
Creamy ricotta and gently mixed batter help create tender, airy pancakes. For added lift, fold in whipped egg whites at the end.
- → Can I substitute whole wheat flour?
Yes, you can use whole wheat flour for a heartier texture and added fiber. The pancakes will still be deliciously tender.
- → How do I store leftover pancakes?
Let the pancakes cool, then freeze in a single layer. Reheat in a toaster or oven for a quick breakfast.
- → Are there nuts in the pancakes?
No nuts are in the batter, but chopped pecans can be added as a topping for added crunch and flavor.
- → How can I enhance the spice flavor?
Try adding a pinch of ground cloves or increase cinnamon and nutmeg for a spicier taste.
- → What toppings pair well with these pancakes?
Maple syrup, whipped cream, and pecans are classic choices that complement the pumpkin and ricotta flavors.