These pumpkin ricotta pancakes are soft, moist, and full of autumn flavor. Ricotta cheese makes them tender and light, while pumpkin puree and spices add warmth.
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The batter comes together in about 15 minutes, making this a straightforward recipe for a weekend breakfast. They are a nice way to use pumpkin puree for a special morning meal.
Why You'll Love This Recipe
- <strong>Ricotta adds moisture and tenderness:</strong> The cheese gives the pancakes a soft, almost creamy texture that’s different from standard pancakes. <strong>A balanced pumpkin flavor:</strong> Using both pumpkin puree and classic spices like cinnamon and nutmeg creates a pleasant, well-rounded fall taste. <strong>Simple wet-into-dry method:</strong> The batter is made by simply combining the wet and dry ingredients, which is an easy technique for any home cook
Essential Ingredients
- Pumpkin Puree: Use 100% pure pumpkin puree. Avoid pumpkin pie filling, as it has added sugar and spices that will alter the recipe.
- Ricotta Cheese: Whole milk ricotta will give the best flavor and a creamy texture. Low-fat ricotta can be used, but the pancakes may be less rich.
- Milk: Whole milk is recommended, but you can substitute it with 2% milk or a non-dairy alternative like unsweetened almond milk if needed.
- Spices: Feel free to adjust the spices. A pinch of ground ginger or allspice would also work well in addition to the cinnamon and nutmeg.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Combine the Ingredients: Start by whisking together the flour, sugar, spices, and leavening agents in a large bowl. In a separate, medium bowl, combine the pumpkin puree, ricotta, eggs, milk, and melted butter. Pour the wet mixture into the bowl with the dry ingredients.
Mix the Batter: Gently fold the ingredients together using a spatula until they are just combined. It is important not to overmix the batter. A few small lumps are fine and will result in a more tender pancake.
Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and brush it with melted butter. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes, until you see bubbles forming on top and the edges look set.
Flip and Finish: Flip the pancakes and cook for another 1-2 minutes on the second side, until they are golden brown and cooked through. Transfer the finished pancakes to a plate and keep them warm while you cook the remaining batter.
You Must Know
- For the lightest pancakes, be careful not to overmix the batter
- Stir just until the flour streaks disappear
- A lumpy batter is what you want
- Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices
- To keep pancakes warm while you cook the whole batch, place them on a baking sheet in a single layer in an oven set to 200°F (95°C)
- Whole milk ricotta provides the best texture, but part-skim ricotta will also work if that’s what you have
Serving Ideas
Serve these pancakes warm, topped with maple syrup, a pat of butter, or a dusting of powdered sugar.
Storing & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, let the pancakes cool completely, then stack them with parchment paper between each one and place them in a freezer-safe bag for up to 3 months. Reheat in a toaster, microwave, or a warm oven.
FAQ
Can I make the batter ahead of time?
It’s best to cook the batter soon after mixing. The baking powder and baking soda begin to react as soon as they are mixed with the wet ingredients, and letting the batter sit for too long can result in flatter pancakes.
Why are my pancakes dense?
Dense pancakes are usually caused by overmixing the batter. When you mix the wet and dry ingredients, stir only until they are just combined. A few lumps are perfectly okay and will ensure a lighter texture.
Can I use pumpkin pie spice instead of individual spices?
Yes, you can substitute the cinnamon and nutmeg with about 2 1/2 teaspoons of pumpkin pie spice.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Pumpkin Ricotta Pancakes
- Total Time: 30 minutes
- Yield: About 12-15 pancakes 1x
Description
Fluffy pancakes made with pumpkin puree, creamy ricotta, and warm spices, cooked on a griddle until golden.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1 cup (240g) pumpkin puree
- 1 cup (240g) whole milk ricotta cheese
- 2 large eggs, lightly beaten
- 1 1/2 cups (360ml) whole milk
- 4 tbsp (57g) unsalted butter, melted, plus more for the griddle
Instructions
- In a large bowl, whisk together the all-purpose flour, sugar, cinnamon, baking powder, salt, baking soda, and nutmeg.
- In a separate medium bowl, combine the pumpkin puree, ricotta cheese, beaten eggs, milk, and melted butter. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined. Do not overmix; the batter should have some small lumps.
- Heat a large nonstick skillet or a griddle over medium heat. Brush the surface lightly with melted butter or use cooking spray.
- Pour about 1/4 cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
- Flip the pancakes carefully and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
- Transfer the cooked pancakes to a plate. Keep them warm while you repeat the process with the remaining batter, adding more butter to the griddle as needed.
- Serve the pancakes immediately.
Notes
- For the lightest pancakes, be careful not to overmix the batter. Stir just until the flour streaks disappear. A lumpy batter is what you want.
- Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- To keep pancakes warm while you cook the whole batch, place them on a baking sheet in a single layer in an oven set to 200°F (95°C).
- Whole milk ricotta provides the best texture, but part-skim ricotta will also work if that’s what you have.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
