I feel like I should have titled this blog post “confessions of a food blogger” because I’m about to let you in on a dirty little secret. Are you ready? Here it goes: I am the parent of a picky eater. A really picky eater. Yes, that is correct. This food blogging mama has a little one who will barely eat anything resembling real food. She is my two year old, blonde, sassy little bit of dynamite who has a definite mind of her own, especially when it comes to food. She essentially has five approved foods: cheese, yogurt, bread, scrambled eggs, and pancakes. Anything outside those groups is almost guaranteed to be refused and so I’ve had to get creative in my cooking. I developed these Pumpkin Ricotta Pancakes to try and sneak a little protein into my girl’s favorite breakfast. Our whole family loved them and I thought you might, too!
The thing that makes these pumpkins so fluffy and almost cake-like is the addition of fresh ricotta to the batter. I recently learned how to make homemade ricotta using whole milk (recipe here) and now I just want to put it in everything. It’s so easy to make and much less expensive than the store bought stuff. That being said, if you don’t want to make ricotta, or you just don’t have time, these are absolutely great when made with full fat purchased ricotta. Trust me when I say though, this is not the time for low fat options.
The dry ingredients for this pancake recipe are easily put together ahead of time. Simply add the pumpkin, a couple of eggs, milk, a little butter, and the ricotta when you’re ready to make them. Even easier? Make a double batch and freeze them! They heat up beautifully in the microwave and will keep for 2-3 months in the freezer.
I love to serve these sprinkled with chopped pecans, dried cranberries, and a drizzle of bourbon maple syrup but they are also fantastic with just a bit of butter and a dusting of powdered sugar. They would be great for Christmas morning with a cup of coffee and some maple bacon on the side. 
Because these pumpkin ricotta pancakes are more cake-like and filling, I typically make them a little smaller than your normal pancake. For this recipe, I used this scoop and gently spread the batter on the griddle. Also, don’t be surprised if they take a few minutes longer to cook than you are used to – it is well worth the wait for these breakfast treats!
Pumpkin Ricotta Pancakes
A fluffy, cake like breakfast treat with pumpkin, spices, and fresh ricotta. Perfect for your next weekend brunch!
Ingredients
- 2 cups all purpose flour
- 1/4 cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1 cup pumpkin puree
- 1 cup full fat ricotta
- 2 eggs lightly beaten
- 1.5 cups milk
- 4 tablespoons butter, melted
Instructions
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Heat your griddle to medium, according to your manufacturer's instructions, or heat a nonstick skillet over medium heat.
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In a large bowl, combine the dry ingredients and gently whisk to combine.
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In a separate bowl, whisk together the pumpkin, ricotta, eggs, milk, and melted butter.
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Fold the wet ingredients into the dry and mix until just combined.
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Prep your griddle or pan with cooking spray or melted butter. Use a medium scoop (approx 3-5 tablespoons) to place the batter onto the griddle or pan and cook until bubbles just start to appear on the surface. Flip the pancakes and cook until just golden. Serve immediately or freeze for up to 3 months.
Love recipies that use pantry staples so I don’t have to go get anything. This looks just like what I need for this Saturday. Thanks!
Hope you enjoy!