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Pumpkin Ricotta Pancakes

Pumpkin Ricotta Pancakes

A fluffy, cake like breakfast treat with pumpkin, spices, and fresh ricotta. Perfect for your next weekend brunch!

Course Breakfast
Keyword Pumpkin Ricotta Pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Author With Two Spoons


  • 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


  1. Heat your griddle to medium, according to your manufacturer's instructions, or heat a nonstick skillet over medium heat.

  2. In a large bowl, combine the dry ingredients and gently whisk to combine.

  3. In a separate bowl, whisk together the pumpkin, ricotta, eggs, milk, and melted butter. 

  4. Fold the wet ingredients into the dry and mix until just combined. 

  5. 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.