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

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.

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.

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.