These fluffy pumpkin ricotta pancakes are a cozy treat for any morning. The pumpkin adds a nice warm flavor, while the ricotta makes them super soft and creamy!
Who doesn’t love pancakes? I enjoy them with a drizzle of maple syrup or a sprinkle of cinnamon on top. Perfect for fall or anytime you need a little comfort! 🍂🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation for your pancakes. If you’re looking for gluten-free options, try a 1-to-1 gluten-free flour blend. I’ve had great results with this option!
Pumpkin Puree: Canned pumpkin is super convenient and works perfectly. If you have fresh pumpkin, you can roast and puree it instead. Just make sure it’s pureed well to keep the texture right.
Ricotta Cheese: This ingredient makes pancakes extra fluffy. If you don’t have ricotta, mascarpone or cottage cheese can work as substitutes. I prefer ricotta for its smooth texture!
Milk: Use whole or 2% milk for creaminess, but almond milk or oat milk are great dairy-free alternatives. Just adjust the amount to get the right batter consistency!
How Do I Make Fluffy Pancakes Without Overmixing?
To keep your pancakes fluffy, the key is to mix gently. After combining the wet and dry ingredients, use a spatula to fold them together until just combined. It’s okay to have some lumps; overmixing will activate gluten and make them dense. Keep it light and airy!
- Mix the dry ingredients in one bowl and the wet ingredients in another.
- Pour wet ingredients into dry, then fold gently using a spatula.
- Only mix until you can’t see dry flour anymore. Stop mixing once you achieve that!
How to Make Pumpkin Ricotta Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup canned pumpkin puree
- 3/4 cup ricotta cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (whole or 2%)
- Butter or oil for cooking
Optional toppings:
- Powdered sugar
- Maple syrup
- Pecan halves
How Much Time Will You Need?
Making pumpkin ricotta pancakes takes about 10 minutes to prep and around 15 minutes to cook. You’ll be enjoying them in no time!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This will give your pancakes a great flavor and texture.
2. Mix the Wet Ingredients:
In another bowl, add the pumpkin puree, ricotta cheese, eggs, vanilla extract, and milk. Whisk these together until you have a smooth mixture.
3. Combine the Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to stir gently until just combined. It’s fine if there are a few lumps; that means your pancakes will be fluffy!
4. Heat the Skillet:
Put a skillet or griddle on medium heat and add a little butter or oil to lightly grease it. This helps to prevent sticking and gives the pancakes a nice golden color.
5. Cook the Pancakes:
Pour about 1/4 cup of the batter onto the heated skillet for each pancake. Let them cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook the other side until it’s golden brown, about 2 more minutes. Repeat with the remaining batter, adding more butter or oil as needed.
7. Serve Your Pancakes:
Stack the pancakes on a plate, dust with powdered sugar, and drizzle with maple syrup. Feel free to add pecan halves for a crunchy topping if you like.
Enjoy your soft, fluffy pumpkin ricotta pancakes, perfect for a fall breakfast or anytime you want a cozy treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but you might want to reduce the amount slightly (to about 3/4 cup) as whole wheat flour can absorb more liquid. This will help keep your pancakes light and fluffy!
What If I Don’t Have Ricotta Cheese?
If you don’t have ricotta, you can use cottage cheese or mascarpone as a substitute. Blend cottage cheese for a smoother consistency, or go with mascarpone for a richer flavor. Each will provide a similar creamy texture!
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter in advance! Just cover it and store it in the fridge for up to 24 hours. Give it a good stir before cooking, as it may thicken up a bit in the fridge.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in a toaster or on the stovetop. For longer storage, place them in a single layer in a freezer-safe bag and freeze for up to 2 months.
