Recipe

This post may contain affiliate links. Read our disclosure policy here.

This recipe for ricotta pumpkin pancakes makes a soft, pillowy stack that hits the fork just right.

And with 12g of protein per serving, these pumpkin ricotta pancakes are a satisfying breakfast.

stack of fluffy pumpkin ricotta pancakes with syrup on top on a plate

Pumpkin Pancakes With Ricotta

These pumpkin pancakes with ricotta cheese have everything I love about my classic ricotta pancakes; their soft, pillowy centers and fluffy texture only now with pumpkin and fall spices stirred in.

Each serving delivers 12g of protein, which is more than traditional pumpkin pancakes but not quite as high 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 they're on repeat in my kitchen 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

This recipe is simple but does require a two-bowl method. You’ll:

Measure the dry ingredients in one bowl and the wet ingredients in another. This helps combine the ricotta and pumpkin into a smooth liquid. Then, combine the two and gently mix until the flour has incorporated.
Cook them over medium heat in a non-stick pan or griddle for about 2 minutes per side.
Serve them warm, topped with classic pancake syrup, cinnamon syrup, or caramel syrup.

Why are the pancake middles wet?

If the middles are wet, the pan is too hot. Your pancakes are browning on the outside before the inside cooks through. Lower the heat (rinse the pan under cool water if needed), re-grease, and keep cooking at a slower, more even temperature.

Pumpkin Ricotta Pancakes (12g Protein)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

This recipe for ricotta pumpkin pancakes makes a soft, pillowy stack that hits the fork just right.

5 from 5 votes

Print Pin

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.