A fluffy, cake like breakfast treat with pumpkin, spices, and fresh ricotta. Perfect for your next weekend brunch!
Heat your griddle to medium, according to your manufacturer's instructions, or heat a nonstick skillet over medium heat.
In a large bowl, combine the dry ingredients and gently whisk to combine.
In a separate bowl, whisk together the pumpkin, ricotta, eggs, milk, and melted butter.
Fold the wet ingredients into the dry and mix until just combined.
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.