Pumpkin Ricotta Pancakes

by Kelli H. on October 31, 2012

A few months back I discovered a recipe for lemon ricotta pancakes on pinterest. Man, those pancakes were delicious. I loved how light and fluffy they were. Oh, and so delicate! Exactly how I imagine pancakes to be. I’m not a huge fan of dense pancakes. I’ve made the lemon ricotta a few times since the initial first. It’s one of my favorites.

Last week I bought my first can of pumpkin at the store. Can you believe I waited until the last weekend in October to make something with pumpkin? I’m pretty proud of myself. None of that pumpkin in September. I’m sorry, but in Northern California, September is summer time. It’s a way warmer and nicer month than June these days. It’s kind of hard for me to want to eat pumpkin in 80-100 degree weather. So, that’s why I waited. I’m glad I waited too. It gave me time to think about what my first pumpkin recipe of the fall would be.

I thought back to those lemon ricotta pancakes and everything started to make sense. I’d use the pumpkin for pumpkin ricotta pancakes. I knew I was onto something! I got up early Saturday morning and started making these babies.

Please don’t think I’m exaggerating when I state that these are the best pumpkin pancakes I’ve ever tasted. You could definitely douse them in syrup, but I preferred a small drizzle of honey. David complained about our no syrup, but then retracted his complaints and agreed that the honey was perfect. Do yourself and everyone in your house a favor, make them these pumpkin ricotta pancakes stat!

Pumpkin Ricotta Pancakes
Makes about 1 dozen

3/4 cup flour
1 tablespoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 tablespoons sugar
1/2 cup ricotta
1/2 cup pumpkin puree
2 eggs
2/3 cup milk

1. Preheat a griddle while you make the batter.
2. In a small bowl combine; flour, baking powder, pumpkin pie spice, salt, and sugar.
3. In a medium bowl; whisk together ricotta, pumpkin, eggs, and milk. Mix in the dry ingredients until just combined.
4. On a hot greased griddle, pour about 1/4 cup batter and cook until small bubbles form, flip and cook another minute. Remove from griddle and serve. 

* You could probably add 1 teaspoon pumpkin spice if you really love it, otherwise 1/2 teaspoon seemed perfect to me.
*This is a really wet batter! It’s supposed to be that way, so don’t worry about.

{ 6 comments… read them below or add one }

Natalie November 1, 2012 at 1:35 am

I love putting leftover ricotta in pancakes!! Definitely should try the pumpkin variation! 🙂


Natalie @ Once Upon a Cutting Board November 2, 2012 at 2:49 am

I’ve never tried ricotta in pancakes but I imagine it would make pumpkin pancakes even more fluffy and delicious!


sonia the mexigarian November 2, 2012 at 5:09 pm

i have to got get ricotta for another recipe. going to make sure i have enough to make these. they look delicious.


lifeofdi.com November 5, 2012 at 2:50 am

Ricotta in pancakes sounds like a great idea. Even better when paired with pumpkin 🙂 I’ll have to pick some up at Trader Joe’s this week! 🙂


nattie October 19, 2013 at 2:14 pm

I did something horribly wrong…my batter was THICK!!! I had to add MUCH more milk…I’m gonna look for your lemon ricotta recipe. I wonder if its because I’m using white whole wheat flour?…hmmm
They are yummy regardless…and mine are thinner looking pancakes..thank you! 🙂


Made in Sonoma October 21, 2013 at 1:51 am

Oh, no! I’m so sorry they were too thick! Maybe it was the different flour? I looked through the recipe again, and I think everything is correct. I did make note it was a really wet batter, so that’s pretty strange. I’m glad they were still yummy though.


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