Pumpkin Ricotta Pancakes

These fluffy Pumpkin Ricotta Pancakes combine creamy ricotta cheese, real pumpkin puree, and warm fall spices for a tender, flavorful breakfast. Serve them warm with maple syrup, butter, and chopped pecans for a cozy autumn morning or weekend brunch.

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Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings 4

Ingredients

Wet Ingredients

¾ cup Pumpkin puree — Use pure pumpkin pure not pumpkin pie filling.
¾ cup Ricotta cheese — Whole-milk ricotta provides a creamy texture.
2 large Eggs — Bring to room temperature if possible.
½ cup Milk — Add a little extra if the batter is too thick.
1 teaspoon Vanilla extract — Adds warmth and sweetness

Dry Ingredients

1 cup — All-purpose flour — Spoon into the measuring cup and level it.
2 teaspoons — Baking powder — Helps the pancakes rise and become fluffy.
2 tablespoons — Brown sugar — Adds gentle sweetness.
1 teaspoon — Pumpkin pie spice — Adds classic autumn flavor.
¼ teaspoon — Salt — Balances the sweetness and enhances flavor.

For Cooking and Serving

1 tablespoon — Butter or neutral oil — For greasing the skillet as needed.
As needed — Maple syrup — For serving.
As needed — Chopped pecans — Optional topping.
As needed — Butter — Optional topping.

Instructions

Mix the Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, ricotta cheese, eggs, milk, and vanilla extract until mostly smooth. Small lumps of ricotta are perfectly fine.
Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, brown sugar, pumpkin pie spice, and salt until evenly combined.
Make the Batter: Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined. Avoid overmixing; the batter should be thick and may have a few small lumps. Let it rest for 5 minutes.
Heat the Skillet: Place a nonstick skillet or griddle over medium-low to medium heat. Lightly grease it with butter or oil. Allow the surface to heat before adding the batter.
Cook the Pancakes: Spoon approximately 1/4 cup of batter onto the skillet for each pancake. Cook for 2–4 minutes, until the edges look set and bubbles begin to appear on the surface.
Flip and Finish Cooking: Carefully flip each pancake and cook for another 2–3 minutes, or until golden brown and cooked through. Reduce the heat if the outsides brown too quickly.
Serve Warm: Transfer the pancakes to serving plates. Top with butter, maple syrup, and chopped pecans if desired. Serve immediately for the best flavor and texture.

Notes

Use pure pumpkin puree instead of pumpkin pie filling.
Drain ricotta if it contains excess liquid to prevent watery batter.
Avoid overmixing to keep the pancakes light and tender.
Cook over medium-low to medium heat so the centers cook without burning the outsides.
Adjust the milk slightly if the batter is too thick.
Refrigerate leftovers in an airtight container for up to 3–4 days.
Freeze cooled pancakes with parchment paper between layers for up to 2 months.
Reheat in the microwave, oven, or toaster until warmed through.
Serve with maple syrup, butter, toasted pecans, fresh fruit, or Greek yogurt.

Nutrition Facts

Calories: 330 kcal
Total Fat: 11 g
Saturated Fat: 5 g
Cholesterol: 115 mg
Sodium: 430 mg
Total Carbohydrates: 42 g
Dietary Fiber: 2 g
Total Sugars: 9 g
Protein: 15 g

Note: These are estimated nutrition values per serving, excluding optional toppings. Actual values vary depending on the brands and ingredients used.