Serves a Crowd

Pumpkin Ricotta Pancakes

November 19, 2009
1 Ratings
Photo by Ella Quittner
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 4
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

Test Kitchen Notes

These pumpkin ricotta pancakes scream "cozy fall brunch"—except, it's really more of a gentle whisper, because they're so comforting and pillowy. One tweak we'd recommend: we add only about a teaspoon of baking powder, and still find they have a very pleasant rise. They're excellent just with warm syrup, but you also wouldn't regret topping these pancakes with whipped cream studded with cinnamon. —The Editors

What You'll Need
  • 7 tablespoons butter
  • 1/3 cup whole milk
  • 1 cup buttermilk
  • 3 large eggs
  • 1 1/4 cups flour
  • 1 tablespoon plus 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 1/2 cup of the 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 in 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.
Contest Entries

See what other Food52ers are saying.

  • Kt4
  • minniechef
  • WeeklyGreens
  • Sagegreen
  • cheese1227

19 Reviews

eliafranc December 6, 2015
I subbed extra pumpkin for the ricotta since I didn't have any. Also used the milk & vinegar for buttermilk. They were delicious and I'll make them again. But they are very thin and dense. They rise up on the griddle at first, but then compress. It's okay. We love thin pancakes. I do wonder how people achieve the fluffiness though.
Heidi October 21, 2018
I would separate the eggs, whip the whites and fold in- then they will be fluffy
Aderck November 10, 2015
I just made these delicious pancakes last weekend. They have bumped out my number one recipe that I've been using for the past 20 years. Just the right level of pumpkin and so feathery light. The ricotta gave them a little tanginess which cut the sweetness of the maple syrup. Excellent!
Kt4 February 21, 2012
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.
minniechef February 4, 2012
I make these all the time. minus the ricotta. I love them! well done!
Anna P. October 19, 2012
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.
minniechef November 13, 2012
Yes! I actually find them too wet with the ricotta. I hope you made them for your birthday breakfast, they are super yum!
TamarE December 11, 2011
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.
WeeklyGreens November 8, 2010
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.
Sagegreen October 26, 2010
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!
cheese1227 October 26, 2010
Will be pulling these out for Thankssgiving breakfast!
MissEliz April 26, 2010
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!
reinagonzo December 7, 2009
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!
sassyradish November 27, 2009
Thanks, everyone :-) I heart these, really... they're soooo light. let me know how it works for you! :)
Kelsey B. November 21, 2009
This is the perfect seasonal pancake - I love the fall flavors!! I also love using ricotta in pancakes, it works so well.
TasteFood November 21, 2009
These sound luxurious - light and rich with pumpkin. What a perfect holiday pancake!
AntoniaJames November 20, 2009
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!!
lastnightsdinner November 19, 2009
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!
MrsWheelbarrow November 19, 2009
Oh boy. This looks great.