These fluffy Pumpkin Ricotta Pancakes are a tasty twist on breakfast! Made with creamy ricotta and warm pumpkin spice, they’re perfect for cozy mornings.
I love how soft and light they are! A drizzle of maple syrup on top makes them even better. Who knew eating pumpkin could be this yummy? 🎃🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes, providing structure. If you want a gluten-free option, opt for a gluten-free all-purpose blend or almond flour, but note that the texture may differ slightly.
Pumpkin Puree: Fresh pumpkin puree gives a nice flavor, but canned pumpkin works just as well. Ensure it’s pure pumpkin and not pie filling to avoid extra sugars and spices.
Ricotta Cheese: Ricotta makes these pancakes super fluffy and creamy. If you don’t have ricotta, cottage cheese blended until smooth can be a good substitute.
Buttermilk: Buttermilk adds a tangy flavor and contributes to the fluffiness. If you don’t have it, you can make a quick substitute by mixing 1/2 cup of milk with 1 teaspoon of lemon juice or vinegar. Let it sit for a few minutes to thicken.
How Do I Get Fluffy Pancakes Without Overmixing?
One key to fluffy pancakes is not overmixing the batter. When you combine wet and dry ingredients, do it gently. It’s okay if some lumps remain; they’ll cook out as the pancakes heat. Also, letting the batter sit for a few minutes helps create a better texture.
- Mix until *just* combined; think “gentle folds” rather than vigorous stirring.
- Let the batter rest for about 5-10 minutes. This helps the flour hydrate and contributes to fluffiness.
Don’t forget to use a non-stick skillet and cook on a medium heat for even browning. Enjoy your pancakes with maple syrup and a bit of whipped cream for an extra treat!
Delicious Pumpkin Ricotta Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup ricotta cheese
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- Butter or oil, for cooking
For Topping:
- Whipped cream (optional)
- Maple syrup, for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and approximately 15 minutes to cook, giving you a total of about 25 minutes from start to delicious pancakes on your plate!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until all the ingredients are well combined. This helps to ensure even flavor throughout your pancakes.
2. Combine the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, ricotta cheese, eggs, buttermilk, and vanilla extract until the mixture is nice and smooth. This adds a wonderful creaminess to your pancakes!
3. Combine Wet and Dry Ingredients:
Gently pour the wet ingredients into the dry ingredients and gently stir until just combined. Remember, it’s okay if there are a few lumps—this keeps your pancakes light and fluffy!
4. Prepare to Cook:
Heat a griddle or large non-stick skillet over medium heat and add a small amount of butter or oil to lightly grease the surface. This will prevent the pancakes from sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, which should take about 2-3 minutes. Then, carefully flip the pancakes and cook the other side until golden brown, about another 2 minutes.
6. Keep Warm and Serve:
Transfer the pancakes to a plate and keep them warm while you cook the remaining batter. Once all the pancakes are ready, stack them high on a plate.
7. Top and Enjoy!
Serve your pumpkin ricotta pancakes warm, topped with a dollop of whipped cream and a generous drizzle of maple syrup for that perfect sweet touch!
Enjoy these tender, flavorful pancakes perfect for cozy fall mornings or any time you want a comforting breakfast treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook it first (roast or steam) and then puree it until smooth. Measure out 1 cup for the recipe, similar to how you would use canned pumpkin.
Can I Make These Pancakes Ahead of Time?
Yes! You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before cooking, as some separation may occur. Cook your pancakes fresh in the morning for the best texture!
How to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through.
What Toppings Pair Well with Pumpkin Ricotta Pancakes?
Besides whipped cream and maple syrup, consider topping your pancakes with chopped pecans, a sprinkle of powdered sugar, or even a drizzle of caramel sauce for an extra treat!
