I'm leaning into pumpkin season—hard. If I can't control the weather (it's sunny and 75°F outside, as I write this...), I can at least beckon fall through the flavors in my kitchen. Accordingly, I've been subsisting solely off of a sheet-pan pumpkin mac and cheese for about a week, and making stacks and stacks of pumpkin spice pancakes for breakfast.
More stacks than I'd like to admit. At this stage, it's very possible that I'm about one-and-a-half pancakes away from turning into a pumpkin, myself. Who could blame me? Fluffy, tender pancakes are the perfect vessel for deep pumpkin-y flavor, mixed with all sorts of fall spices, like cinnamon, nutmeg, or ground ginger. Add a little maple syrup (plus a lot of butter—or better yet, whipped cream), and it's hard to remember why you'd brunch any other way.
These pumpkin ricotta pancakes practically scream "cozy fall brunch"—except, it's really more of a gentle whisper, because they're so comforting and pillowy. They're excellent with warm syrup, but you wouldn't regret also topping a stack of these with cinnamon-swirled whipped cream. (One recipe tweak I'd recommend: I add only about a teaspoon of baking powder to the pancakes, and still find them to be perfectly plush.)
These vegan pumpkin pancakes are the perfect blend of soft and substantial, of sweet and savory, of easy to make and even easier to devour. In your PJs. While wrapped in a blanket.
The oat flour in these gluten-free goddesses—it's totally normal to love pumpkin pancakes so much, you personify them—lends the most subtle, pitch-perfect sweetness. When ginger, clove, cinnamon, and nutmeg join the party, you'll be like, "PSL, who?"