Fluffy Pumpkin Ricotta Pancakes (Printable Version)

Tender pancakes blend ricotta and pumpkin with warm spices for a comforting start to the day.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup ricotta cheese
02 - 3/4 cup whole milk
03 - 3/4 cup unsweetened pumpkin purée
04 - 2 large eggs
05 - 2 tablespoons unsalted butter, melted
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 cup all-purpose flour
08 - 2 tablespoons granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon ground ginger
14 - 1/4 teaspoon salt

→ For Cooking & Serving

15 - Butter or oil, for greasing the pan
16 - Maple syrup, for serving
17 - Optional: chopped pecans, whipped cream

# Steps to Follow:

01 - Whisk ricotta cheese, whole milk, pumpkin purée, eggs, melted butter, and vanilla extract in a large mixing bowl until fully blended and smooth.
02 - In a separate bowl, thoroughly combine the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
03 - Gradually add the dry ingredient blend to the wet mixture, stirring gently until just incorporated. Batter should remain thick and slightly lumpy; avoid overmixing.
04 - Heat a nonstick skillet or griddle over medium flame. Lightly grease the surface with butter or oil to prevent sticking.
05 - Portion approximately 1/4 cup of batter per pancake onto the hot surface. Allow to cook for 2 to 3 minutes until bubbles form and edges firm up.
06 - Turn pancakes and cook for an additional 1 to 2 minutes, until golden brown and cooked through. Repeat process with remaining batter, greasing pan as needed.
07 - Plate pancakes while warm. Top with maple syrup and preferred garnishes such as chopped pecans or whipped cream.

# Additional Tips::

01 -
  • Tastes like pumpkin cheesecake for breakfast yet lighter on the plate
  • Ready in just half an hour from start to finish
  • Soft and fluffy texture thanks to the ricotta
  • Great for meal prep and freezer friendly
02 -
  • High in protein thanks to the ricotta
  • Satisfyingly filling for breakfast or brunch
  • Stays soft even after reheating
03 -
  • Mix the wet and dry ingredients gently so the pancakes stay tender
  • Beat the egg whites and fold in for even more height if you crave extra fluffiness
  • Let the batter rest for five minutes before scooping to relax the gluten and ensure a soft pancake every time

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