# 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.
