Pumpkin-Ricotta Pancakes with bourbon maple syrup

November 20, 2011
4 Ratings
  • Serves 4 or one small restless child.
Author Notes

Long gone are the Sundays I would awaken to the aroma of my father's magnificent and simple pancakes on the griddle. This is a decadent revamp of my dad's fabulously savoury pancakes. He made great crisp on the outside, fluffy on the inside, unsweetened pancakes for me every sunday. This version sweetens up with pumpkin, and gets a silkiness from smooth whipped ricotta. —DUZE @BakingBackwards

What You'll Need
  • Bourbon Maple Syrup
  • 1-2 shots Bourbon or scotch whiskey, (Drambuie would work wonders here)
  • 1 1/2 cups good quality maple syrup
  • Pumpkin Ricotta Pancakes
  • 1 small can organic pumkin puree
  • 2 eggs, separated
  • 1 1/2 cups light spelt or all purpose unbleached flour
  • 1/4 cup canola or other lightly flavored oil, pumpkin seed wouold be good here
  • 1/2 cup ricotta cheese (extra smooth)
  • 1/4 cup milk or buttermilk
  • 1 pinch fine sea salt
  • 1/4 teaspoon real vanilla extract
  • 1/2 teaspoon organic ground cinammon
  • 1/4 teaspoon organic ground ginger
  • 1/4 teaspoon organic ground nutmeg
  • 1 1/2 teaspoons baking powder
  1. Bourbon Maple Syrup
  2. Mix the two together in a jar or bowl. Refrigerate overnight if possible.
  1. Pumpkin Ricotta Pancakes
  2. My dad made his recipe in a blender. Im going to change that a bit. Start by sifting the flour, baking powder, spices and salt together in a bowl. Put aside.
  3. In another large mixing bowl, using a handblender or mixer, combine the pumpkin and one egg yolk until well blended. Set aside
  4. In another bowl, beat the two egg whites with a mixer until stiff peaks form. You can add a touch of cream of tartar to this step before beating the egg whites. In another bowl, beat the ricotta together with the vanilla, set aside.
  5. Add the flour mixture slowly to the pumpkin mixture, mixing in with a mixer as you go until well mixed. Blend in the milk or buttermilk. Blend in the oil. Slowly and carefully fold in the ticotta mixture. Slowly fold in the egg white mixture into the pumpkin mixture. Do not overmix as this will enhance the fluffiness of the pancakes.
  6. Heat a griddle or skillet over medium high heat. Brush with canola oil. Drop water drops to test heat. When hot and water drops vaporize, grab batter bowl. Pour out pancake batter in size of your preference, I always liked silver dollar pancakes (about the size of a child's stretched hand). You can flip the pancakes when tiny bubbles/craters appear on the top of the circles. After a minute or two check to see that the undersides are browning slightly. Pile on a plate and serve with the refrigerated syrup. Dust pancakes with icing sugar if desired. Enjoy!

See what other Food52ers are saying.

  • DUZE @BakingBackwards
    DUZE @BakingBackwards
  • AntoniaJames

4 Reviews

DUZE @. November 21, 2011
I just checked and it seems to be 425 g or 15 oz...
I hope that they work out for you! If so please post a picture as I'm not sure when I will make them next... :)
DUZE @. November 21, 2011
I believe a typical can is approximately 355 ml....I will check. :)
DUZE @. November 21, 2011
425 g or 15 oz....
AntoniaJames November 20, 2011
What a great recipe! I'm making these for my family over Thanksgiving weekend, to be sure. What is the volume of the pumpkin puree? I'll most likely be using pureed roasted winter squash instead of canned pumpkin. Thanks so much. I'm really looking forward to making these!! ;o)