These pumpkin ricotta pancakes are incredibly delicious with warm spice in every bite. Ricotta is the secret to a soft texture that makes them an irresistible breakfast.
Pumpkin Pancakes With Ricotta
Adding ricotta to pumpkin pancakes gives this version the iconic pillowy, soft, and fluffy texture from the classic ricotta pancake recipe we all love. Each serving delivers 12g of protein, which is enough to make them feel satiating. Although not quite as much as my pumpkin cottage cheese pancakes, which clock in at 20g. Still, these strike a delicious balance between indulgent and protein-packed… and that's why I make them often every fall.
Ingredients
The base for the batter is all-purpose flour, baking powder for a fluffy texture, cinnamon or pumpkin spice for added flavor, a little sugar to sweeten, and a pinch of salt. Part-skim or traditional ricotta cheese, canned pumpkin puree (not pie filling), and your favorite milk (whole or low-fat) make up most of the “wet” ingredients. Eggs help bind the batter, and vanilla gives it a nice flavor.
How to Make Pumpkin Ricotta Pancakes
- Make the pancake batter.
Combine the dry and the wet ingredients in different bowls. Then combine them and gently mix until the flour is incorporated. - Cook the pancakes.
These pancakes are very moist, so cook them on medium heat for a full 2 minutes per side. - Serve them warm.
And top with classic pancake syrup, cinnamon syrup, or caramel syrup.
Why Are the Pancake Middles Wet?
If the middles are wet, the batter didn’t have enough time to cook. You likely flipped them too soon because the outsides browned when the pan got too hot. Fix this by rinsing the pan between batches, lowering the heat, re-greasing, and cooking them longer at a lower, more even temperature.
More Pumpkin Pancake Recipes
After this recipe, you may want to try these pumpkin chocolate chip pancakes, these healthy pumpkin pancakes with Greek yogurt, and my epic banana pumpkin pancakes.
Pumpkin Ricotta Pancakes (12g Protein)
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar, optional
- 1 teaspoon cinnamon, or ½ teaspoon pumpkin spice
- Pinch salt
- ½ cup ricotta cheese
- ½ cup pumpkin puree
- ¾ cup milk
- 2 eggs
- 1 teaspoon vanilla
Instructions
Make the batter
- In a medium bowl, combine the flour, baking powder, sugar (if using), cinnamon or pumpkin spice, and salt. Set aside.
- In a large bowl, add the ricotta cheese, canned pumpkin, milk, eggs, and vanilla. Use a fork or a whisk to combine these wet ingredients and mix them until the mixture is smooth. You can also use a blender on low speed to mix the wet ingredients.
- Add the dry ingredients to the wet ingredients bowl and mix until they’re just combined and there’s no visible flour left.
Cook:
- Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for 2 minutes, until the edges begin to look defined and bubbles form.
- Flip the pancakes over and cook for another 2 minutes on the other side. The middle of the tops should feel puffy. Avoid pressing down on the pancake after flipping, and only flip once. Remove the pancakes from the pan onto a plate and keep them warm while you cook the remaining batter. If your middles feel wet (undercooked) this means the pan is too hot and the outsides are cooking faster than the middles. Rinse the pan under cool water, reduce the heat, and cook the rest of the pancakes.
Serve:
- Plate a few pancakes on a plate, top with your favorite toppings and syrups.
Notes
- Aluminum is added to many brands of baking powder, and it often leaves a metallic taste behind in batters.
- This recipe works best with whole or 2% milk. Non-fat milk is thinner and yields a runnier batter, which doesn’t cook through (wet pancakes in the middle).
- Whole milk ricotta works best. If using part-skim ricotta, expect softer pancakes that feel a little custardy.
The recommendations below may include affiliate links.
Lisa says
These were so good!
Karen says
These were so thick and fluffy! So brilliant to add ricotta to pumpkin pancakes!
Leanne says
Loved these ricotta pumpkin pancakes! So fluffy and festive
Jane says
Moist, fluffy, these ricotta pancakes with pumpkin turned out great.
Nicole says
I love adding ricotta to pancakes, but I never made them with pumpkin. Trying this recipe asap!