These fluffy Pumpkin Ricotta Pancakes are perfect for breakfast! They combine creamy ricotta and pumpkin puree for a tasty twist, making your mornings a bit more special.
There’s something magical about the warm spices and soft texture. I love serving them with a drizzle of maple syrup; it feels like a cozy hug on a plate! 😋
Key Ingredients & Substitutions
Ricotta Cheese: Luckily, ricotta is creamy and adds moisture to these pancakes. If you don’t have any, cottage cheese can work too! Just blend it a bit to make it smoother, or use Greek yogurt for a tangy twist.
Pumpkin Puree: Canned pumpkin is super convenient, but you can use fresh pumpkin if you prefer. Roast and puree your own pumpkin for a homemade touch. Butternut squash puree is also a great alternative if you want something different!
Flour: All-purpose flour is the standard, but you can substitute it with whole wheat flour for added nutrition! If you’re gluten-free, a 1:1 gluten-free flour blend will also work nicely.
Spices: Cinnamon, nutmeg, and ginger are classic fall flavors. You can adjust their amounts based on your taste. You can also use pumpkin pie spice instead of the separate spices if you have that on hand!
How Do I Get Fluffy Pancakes?
Getting your pancakes fluffy is all about the mixing technique and cooking time. Follow these tips for the best results:
- Mix wet and dry ingredients separately before combining. This helps keep the batter light!
- Stir gently until just combined. Overmixing can make pancakes tough, so it’s okay to have a few lumps.
- Heat your skillet properly. A medium heat keeps pancakes cooking evenly without burning.
- Look for bubbles on top before flipping, and always flip only once. This keeps your pancakes fluffy!
With these tips and ingredient swaps, your Pumpkin Ricotta Pancakes will be delicious every time! Enjoy the warmth and comfort they bring to your breakfast table!
Pumpkin Ricotta Pancakes
Ingredients You’ll Need:
- 1 cup ricotta cheese
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Butter or oil for cooking
- Maple syrup, butter, and pecans for serving
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prep and another 10 minutes to cook, making a total time of 20 minutes. You’ll have fluffy, pumpkin-flavored pancakes ready for breakfast or brunch in no time!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
Start by whisking together the ricotta cheese, pumpkin puree, eggs, and vanilla extract in a large bowl until everything is well mixed and smooth. This creamy mixture will be the base of your pancakes!
2. Combine the Dry Ingredients:
In another bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Make sure to combine everything evenly.
3. Combine Wet and Dry Ingredients:
Gradually add the dry mix into the wet mixture. Stir gently just until combined. It’s perfectly fine if the batter is a bit lumpy! Overmixing can make the pancakes tough, and we want them nice and fluffy.
4. Heat Your Skillet:
Preheat a non-stick skillet or griddle over medium heat. Once it’s hot, lightly grease it with butter or oil to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Let them cook until you see bubbles forming on the surface and the edges look set, which should take about 2-3 minutes. Time to flip!
6. Flip and Finish Cooking:
Carefully flip each pancake and cook the other side until golden brown, about 2 minutes more. Your kitchen is going to smell amazing!
7. Serve and Enjoy:
Once cooked, transfer the pancakes to a plate and keep them warm while you finish the rest of the batter. Serve them warm with a pat of butter, a sprinkle of toasted pecans, and a generous drizzle of maple syrup.
Enjoy these delightful Pumpkin Ricotta Pancakes that are not only fluffy but also packed with flavor—a perfect treat for any morning!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, simply roast a small pumpkin until tender, scoop out the flesh, and blend it into a smooth puree. This adds a homemade touch to your pancakes!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them by placing a piece of parchment paper between pancakes to prevent sticking, then wrap them tightly in plastic wrap or foil.
Can I Make These Pancakes Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it’s a 1:1 replacement for best results!
What Can I Serve Them With Besides Maple Syrup?
In addition to maple syrup, try topping your pancakes with honey, whipped cream, or even yogurt for a delicious twist. Fresh fruits like bananas or berries also make wonderful toppings!