pumpkin ricotta pancakes

By • November 19, 2009 16 Comments

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Author Notes: I've been obsessed with finding that pancake that is so delicate on the palate it's practically a cloud. I prefer the ricotta versions that are lighter than air, and lack the doughiness of most pancakes out there. Combining it with pumpkin is not only season appropriate, but is also the perfect match for some nice Grade B maple syrup.sassyradish

Serves 4

  • 7 tablespoons butter
  • 1/3 cup whole milk
  • 1 cup buttermilk
  • 3 large eggs
  • 1 1/4 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon sugar
  • 2 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup pumpkin puree
  • 1/3 cup ricotta cheese
  • 1 dash cinnamon
  1. In a saucepan over medium-low heat, heat the butter, milk and buttermilk until butter melts. Set aside until lukewarm. Beat the eggs in a medium bowl. Slowly pour ½ cup of he warm dairy mixture into the eggs while stirring. Stir in the remaining milk mixture.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Pour the egg mixture into the flour mixture, a little at a time, stirring slowly, just until the dry ingredients are moistened. The batter should be lumpy and will start to bubble. Quickly stir in vanilla.
  3. Stir the butter, the pumpkin puree and ricotta. Stir well. Add cinnamon and stir until mixed in.
  4. Clean the griddle by wiping an oily cloth over it and set it over moderate heat. (It’s hot enough when a drop of water bounces off the surface.) Gently oil the griddle. Just before you drop the batter, run cold butter across the area where you are doing to cook. When the butter bubbles, drop the batter in 4-inch circles and immediately raise the heat to medium high. Cook, adjusting the heat so as not to burn the pancakes until bubbles appear all over, 1-3 minutes. Using a think, clean spatula, quickly turn the pancakes and gently tap to make them uniform in thickness. Lower the heat and cook until the second side is golden, about 2 minutes more.
  5. Serve with warm maple syrup.

More Great Recipes: Cheese & Dairy|Rice & Grains|Breakfast & Brunch|Pancakes|Ricotta

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Comments (16) Questions (0)


over 3 years ago Kt4

I made these last night and they tasted quite good. I thought the addition of pumpkin might make them more dinner-friendly.
I didn't have Ricotta so used sour cream; I also switched out the white sugar to brown and added a bit of ginger, nutmeg, & cinnamon. I was hoping they'd be fluffier/thicker; not sure if they were thin because of the sour cream.


over 3 years ago minniechef

I make these all the time. minus the ricotta. I love them! well done!


almost 3 years ago Anna Pieta

Hi, so you always make them without ricotta and they are still worth making? I'm considering making these for a b-day breakfast but don't feel like making a trip to the grocery store just for the cheese. I hope they'll turn out just the same.


almost 3 years ago minniechef

Yes! I actually find them too wet with the ricotta. I hope you made them for your birthday breakfast, they are super yum!


over 3 years ago TamarE

I'm with WeeklyGreens--I wanted to like these, but the baking powder seemed to make them bitter. I added honey to compensate, but they still had a bitter aftertaste. And the pumpkin was not at all noticeable.


almost 5 years ago WeeklyGreens

These looked great but didn't quite turn out for me. I thought they needed a little more pumpkin, as the flavor wasn't immediately identifiable. Also wondered if the baking powder should have read teaspoons instead of tablespooons? Seemed a bit salty. I will have to play around a bit more with this recipe before I can bust it out Thanksgiving morning, but thanks for the inspiration.


almost 5 years ago Sagegreen

Thank you! These are perfect for what I was craving! I can imagine using cooked butternut squash as a pumpkin substitute: You so should enter this in the contest this week as a variation!


almost 5 years ago cheese1227

Will be pulling these out for Thankssgiving breakfast!


over 5 years ago MissEliz

I made these for Sunday breakfast. They were awesome!! My boyfriend loved them...and when I told him what was in them he said "cheese?!?!" Delicious and SO easy!


over 5 years ago reinagonzo

Fluffilicious! That's not a word, but the only thing I can think of to capture the light, fluffy perfection that is this recipe. I was out of buttermilk, so I did the vinegar substitute and it worked out great. I served them with raspberries and whipped cream with agave syrup. Some of the best pancakes I've ever made. Thanks!


almost 6 years ago sassyradish

Thanks, everyone :-) I heart these, really... they're soooo light. let me know how it works for you! :)


almost 6 years ago Kelsey Banfield

This is the perfect seasonal pancake - I love the fall flavors!! I also love using ricotta in pancakes, it works so well.


almost 6 years ago TasteFood

These sound luxurious - light and rich with pumpkin. What a perfect holiday pancake!


almost 6 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'm not a huge fan of pancakes generally -- because they usually seem just too heavy -- but these look divine. I can't wait to try this recipe . . . . will probably put a fresh apple/cranberry compote (favorite recipe from The Gourmet Cookbook, Revised (1965) edition) on them. Yum, yum, yum. Thanks for posting this!!


almost 6 years ago lastnightsdinner

I've wanted to tackle ricotta pancakes at home for a while now, so I will definitely have to try these. They look and sound great!


almost 6 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Oh boy. This looks great.