Pumpkin Ricotta Pancakes
Delicious fall-time pancakes made with warm pumpkin pie spice, pumpkin puree and ricotta cheese! The perfect, healthy, high-protein breakfast!
Servings: 5 (2 pancakes)
Calories: 301kcal
Equipment
- Olive oil cooking spray *Or spray of choice
- Frying pan or griddle pan *A regular skillet also works
Ingredients
Wet Ingredients
- ¾ cup pumpkin puree *about half a 15 ounce can
- 1 cup full fat ricotta cheese
- 3 large eggs
- 1 teaspoon pure vanilla extract *Or imitation vanilla
- 2 tablespoons pure maple syrup *Or sugar
- ½ cup nonfat milk *Or milk of choice
Dry Ingredients
- 1 & ½ cups all purpose flour *Unbleached
- 1 & ½ teaspoons pumpkin pie spice *Or ground cinnamon
- 1 & ½ teaspoons baking powder
Recipe notes:
General: This pancake batter is very thick! If you like thinner pancakes, you can add a little extra milk until your desired texture is reached. General: This recipe makes 10-11 pancakes when portioned into ¼ cup size. Seasonal tip: Pumpkin and peach season overlap! Try peach pancakes if they're still in season (early fall). 🍑Instructions
- Add wet ingredients to a large mixing bowl. Whisk well.¾ cup pumpkin puree, 1 cup full fat ricotta cheese, 3 large eggs, 1 teaspoon pure vanilla extract, 2 tablespoons pure maple syrup, ½ cup nonfat milk
- In a small bowl, combine dry ingredients and whisk well.1 & ½ cups all purpose flour, 1 & ½ teaspoons pumpkin pie spice, 1 & ½ teaspoons baking powder
- Pour dry ingredients into pumpkin mixture and fold together with a spatula. Don't over-mix. It's okay if the batter is a little lumpy.
- Place a griddle pan or skillet on the stovetop, turn heat to medium and allow the pan to heat up for 5-10 minutes. Coat the pan with non-stick cooking spray. You can make a small test pancake to see if the pan is ready!
- Use a quarter cup to portion batter onto the pan. This batter is thick, so I recommend spreading it into a thinner circle shape using a spoon or your measuring cup. If you don't spread the batter out a little, the pancakes may turn out gooey in the middle.
- Cook pancakes for two minutes. Once they're beginning to look a little dry around the edges, flip and cook 2 minutes longer. Re apply non-stick cooking spray as needed.
- Remove cooked pancakes from griddle pan, add desired toppings and enjoy!
Optional toppings:
- Butter, pumpkin sauce, whipped cream, roasted pumpkin seeds, chopped walnuts, chopped toasted pecans, blackberries, cinnamon, maple syrup or pancake syrup of choice.
Video
Nutrition
Serving: 2pancakes (all values approximate, toppings not included). | Calories: 301kcal | Carbohydrates: 43.1g | Protein: 12.6g | Fat: 8.4g | Fiber: 2.2g | Sugar: 8g