These fluffy Pumpkin Ricotta Pancakes are a delightful twist on breakfast! Made with creamy ricotta and pumpkin, they have a lovely flavor that’s perfect for fall.
They’re super easy to whip up, and I love adding a sprinkle of cinnamon on top. Trust me, these pancakes will make your mornings feel cozy and special! 😊
Key Ingredients & Substitutions
Ricotta Cheese: This adds creaminess to the pancakes. If you’re looking for a dairy-free option, try using silken tofu blended until smooth. It won’t be as rich but will still work well!
Pumpkin Puree: Canned pumpkin puree is convenient, but fresh pumpkin works too! Just roast and blend it. If you don’t have pumpkin, mashed bananas or applesauce can add moisture and flavor.
All-Purpose Flour: You can replace all or part of it with whole wheat flour for added nutrition, or use a gluten-free blend if needed. Just keep an eye on the pancake texture, as it might differ slightly.
Spices: The cinnamon and nutmeg are essential for that cozy flavor. If you like, add a pinch of ginger or allspice for extra warmth. Using a pumpkin spice blend also works wonderfully!
How Do You Achieve Fluffy Pancakes?
For pancakes that are fluffy and light, a few tips will help you out. The key is not to overmix the batter! Mix just until combined, leaving a few lumps. This helps keep the pancakes airy.
- Make sure your baking powder and baking soda are fresh; this ensures a good rise.
- Cook on medium heat – too high can burn the outside while leaving the inside raw.
- Watch for bubbles on the surface before flipping. This shows they’re ready to turn!
Keep these tips in mind, and you’ll have fluffy, delicious pancakes every time. Enjoy your breakfast adventure! 😊
How to Make Pumpkin Ricotta Pancakes
Ingredients You’ll Need:
- 1 cup ricotta cheese
- 3/4 cup pumpkin puree
- 2 large eggs
- 1 tablespoon sugar (optional, adjust to taste)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Butter or oil, for cooking
- Maple syrup, for serving
- Butter, for topping
- Pumpkin seeds (optional garnish)
- Powdered sugar (optional garnish)
How Much Time Will You Need?
This delicious recipe will take about 20 minutes in total. You’ll spend about 10 minutes getting everything ready, and then just a little time cooking the pancakes—easy and quick!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, combine the ricotta cheese, pumpkin puree, eggs, sugar (if using), and vanilla extract. Whisk everything together until the mixture is smooth and creamy. This will give your pancakes a lovely rich flavor!
2. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mixing these ingredients separately helps to ensure everything is evenly distributed.
3. Combine Both Mixtures:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Remember, it’s okay if the batter is a little lumpy; overmixing can make the pancakes tough!
4. Heat the Skillet:
Put a non-stick skillet or griddle on medium heat and add a small amount of butter or oil. Wait a moment until it’s nicely heated, but not smoking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter per pancake onto the skillet. Cook for about 2-3 minutes, or until you see bubbles forming on the surface and the edges looking set. This is the sign they’re ready to flip!
6. Flip and Finish Cooking:
Carefully flip the pancakes using a spatula and cook for another 2 minutes, or until they turn golden brown and cook through. You want them nice and fluffy!
7. Keep Warm and Repeat:
Remove the cooked pancakes from the skillet and keep them warm on a plate. Repeat the process with the remaining batter, adding more butter or oil to the skillet as needed.
8. Serve and Enjoy:
Your pancakes are ready to be enjoyed! Stack them up on a plate, add a pat of butter, drizzle with maple syrup, and sprinkle with pumpkin seeds and powdered sugar if you wish. Enjoy your warm, flavorful pumpkin ricotta pancakes with your favorite breakfast beverage!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! Just make sure to roast and puree the pumpkin until smooth. Fresh pumpkin may have a slightly different texture, but it will still yield delicious pancakes!
Can I Make the Batter Ahead of Time?
Yes, you can! Just prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. When you’re ready to cook, give it a good stir to reintroduce the ingredients.
How Do I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in a skillet over medium heat or in the microwave for a quick breakfast later!
What Should I Pair with These Pancakes?
These pancakes taste great on their own, but you can also serve them with maple syrup, honey, or fresh fruit. A sprinkle of nuts or pumpkin seeds adds a delightful crunch too!
