These fluffy pumpkin ricotta pancakes are warming and fun to make—perfect for breakfast or brunch! With cozy spices and creamy ricotta, they’re delightful and sweet.
You’ll love how these pancakes make the kitchen smell like fall! I like to top mine with maple syrup and some nuts for a crunchy twist. Can’t resist the yummy flavors! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base for your pancakes. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend instead. I find that blends often work well without sacrificing texture.
Pumpkin puree: Canned pumpkin puree is easy and consistent. If you have fresh pumpkin, you can roast and puree it yourself. Just make sure it’s not pumpkin pie filling, which has added sugar and spices!
Ricotta cheese: This adds a creamy texture. If you’re out, cottage cheese can be used in a pinch, but I recommend blending it for a smoother consistency. Some people might prefer leaving it out, but I love the moisture it brings.
Buttermilk: This ingredient keeps your pancakes fluffy. If you don’t have any, mix a tablespoon of vinegar or lemon juice with regular milk and let it sit for 5-10 minutes. It works just as well!
How Do I Avoid Overmixing My Pancake Batter?
Overmixing can lead to tough pancakes, while gentle mixing helps keep them fluffy. Here’s how to mix without the strain:
- Combine the dry ingredients in one bowl and the wet ingredients in another.
- When you combine them, pour the wet into the dry, and use a spatula or wooden spoon to mix.
- Stop mixing when you still see a few lumps; it’s okay to have some. This means your pancakes will stay light and airy!
Remember, cooking pancakes can be a bit of an art! If at first they’re not perfect, keep trying. Each batch gets better with practice!
How to Make Pumpkin Ricotta Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup canned pumpkin puree
- 1/2 cup ricotta cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- Butter or oil for cooking
- Maple syrup and extra butter for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and approximately 15-20 minutes to cook. In total, you’ll need around 30 minutes. So gather your ingredients and get ready for some delicious pancakes!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This will ensure that the dry ingredients are evenly combined. The spices will give your pancakes a lovely warm flavor!
2. Mix the Wet Ingredients:
In another bowl, combine the canned pumpkin puree, ricotta cheese, eggs, vanilla extract, and buttermilk. Use a whisk to mix until smooth. This mixture will add creaminess and moisture to the pancakes.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined, but be careful not to overmix! It’s fine to have some lumps; this helps keep your pancakes fluffy.
4. Heat the Skillet:
Put a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. You want the cooking surface to be hot but not smoking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. This is a good indication they’re ready to flip.
6. Flip and Finish Cooking:
Carefully flip each pancake and cook for an additional 2 minutes. You want them to be golden brown and fully cooked through. Keep an eye on them, so they don’t burn!
7. Serve Warm:
Transfer the pancakes to a plate and keep them warm while you finish cooking the rest of the batter. Serve the pancakes stacked high with a pat of butter on top and a generous drizzle of maple syrup. They’re best enjoyed fresh!
8. Enjoy Your Delicious Pancakes!
Dig in and savor the flavors of fall! These pumpkin ricotta pancakes are fluffy, flavorful, and make for a delightful breakfast or brunch. Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast it until tender, then puree it until smooth. Just ensure it’s not pumpkin pie filling, which is flavored and sweetened.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, simply mix 1 tablespoon of vinegar or lemon juice with regular milk (enough to make 3/4 cup total) and let it sit for about 5-10 minutes. This will mimic the acidity and thickness of buttermilk!
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or toaster for a quick breakfast. For longer storage, consider freezing them! Just place parchment paper between layers and store in a freezer bag for up to 2 months.
Can I Make These Vegan?
If you’d like to make vegan pancakes, substitute the eggs with a flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). Replace the ricotta cheese with silken tofu blended until smooth, and use plant-based milk like almond or oat milk with a splash of vinegar to mimic buttermilk.