These fluffy Pumpkin Ricotta Pancakes are a warm hug on a plate! They combine creamy ricotta and pumpkin spice to create a delightful breakfast treat.
Pair them with maple syrup or a sprinkle of powdered sugar, and you’ve got yourself a cozy morning meal! I love making them on crisp fall mornings when the leaves are changing. 🎃🥞
Key Ingredients & Substitutions
Ricotta Cheese: This is key for a creamy texture. If you don’t have ricotta, cottage cheese can work too. Just blend it until smooth. If you’re lactose intolerant, try a dairy-free ricotta alternative!
Pumpkin Puree: Canned pumpkin is super convenient, but you can use homemade puree if you prefer. Just roast and blend pumpkin. For a lower-carb option, try mashed sweet potatoes.
Pumpkin Pie Spice: You can easily make your own with cinnamon, nutmeg, ginger, and cloves. If you don’t have these, simply use just cinnamon for a milder flavor.
Milk: Whole milk is creamy and rich, but you can substitute with almond milk, oat milk, or any milk you prefer for a lighter option.
How Do I Avoid Overmixing the Pancake Batter?
Overmixing can lead to tough pancakes, so it’s essential to handle the batter gently. Here’s a simple guide:
- Combine the dry ingredients in one bowl and the wet ingredients in another.
- Make a well in the dried ingredients and pour in the wet mix. This helps in folding without breaking down the flour too much.
- Use a spatula or whisk, and gently fold the batter just until combined. Lumps are okay!
Remember, a little care goes a long way in getting those fluffy, perfect pancakes!
How to Make Pumpkin Ricotta Pancakes
Ingredients You’ll Need:
- For the Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice (or cinnamon with a pinch of nutmeg and cloves)
- 1 cup ricotta cheese
- 3/4 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1/4 cup milk (whole or 2%)
- 1/4 cup brown sugar or maple syrup
- 1 teaspoon vanilla extract
- Butter or oil, for cooking
- Optional: additional cinnamon or pumpkin pie spice for sprinkling on top
How Much Time Will You Need?
This recipe should take about 10 minutes to prepare and another 15 minutes to cook. So, in around 25 minutes, you’ll be enjoying delicious Pumpkin Ricotta Pancakes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, take your flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk them together until they’re well combined. This helps ensure everything is evenly distributed for fluffy pancakes!
2. Combine the Wet Ingredients:
In another bowl, mix together the ricotta cheese, pumpkin puree, eggs, milk, brown sugar (or maple syrup), and vanilla extract. Stir until you get a smooth, creamy mixture. If there are a few lumps, that’s okay—it adds to the texture!
3. Combine Wet and Dry Ingredients:
Now, gently fold the wet ingredients into the dry mixture. Be careful not to overmix! You want the batter to be a bit lumpy, as that will create light and fluffy pancakes later on.
4. Heat the Skillet:
Place your nonstick skillet or griddle over medium heat. Add a little butter or oil to grease the surface lightly. This helps prevent sticking and gives a nice golden color to your pancakes.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the top and the edges look set, which is about 2-3 minutes. Patience is key here—don’t rush!
6. Flip Them Over:
Using a spatula, flip each pancake gently. Cook for another 1-2 minutes, or until they’re golden brown and cooked through. You can peek underneath to check the color!
7. Keep Them Warm:
Transfer the cooked pancakes to a warm plate while you finish cooking the rest of the batter. Keeping them warm ensures they’re ready for serving!
8. Serve & Enjoy:
Serve the pancakes warm. You can sprinkle some extra cinnamon or pumpkin pie spice on top, and don’t forget the maple syrup for drizzling! Enjoy your delightful fall breakfast!
These Pumpkin Ricotta Pancakes are sure to become a favorite for your family brunches! Happy cooking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, whole wheat flour can be used, but it will make the pancakes denser. For a fluffier texture, you might consider using half whole wheat and half all-purpose flour instead!
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them by placing parchment paper between each pancake and sealing them in a freezer bag. They can be reheated in the toaster or microwave!
Can I Substitute Pumpkin Puree with Another Ingredient?
Absolutely! You can use unsweetened applesauce or even mashed sweet potato as a substitute for pumpkin puree. It will slightly alter the flavor, but it’ll still be delicious!
What Can I Serve with These Pancakes?
These pancakes pair wonderfully with maple syrup, honey, or a dollop of whipped cream. For a side, consider crispy bacon or fresh fruit to balance the flavors!
