Description
These Pumpkin Ricotta Pancakes are fluffy and flavorful, capturing the essence of fall in every bite. Perfect for a cozy morning, they can be customized with various toppings to suit everyone’s taste.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons melted butter
Instructions
- In a large bowl, combine pumpkin puree and ricotta cheese.
- In another bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs and then mix in the milk and melted butter.
- Gradually add the wet ingredients to the pumpkin mixture, stirring until just combined.
- Gently fold in the dry ingredients until no flour streaks remain, being careful not to overmix.
- Preheat your skillet over medium heat until hot.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Remove from skillet and keep warm while you repeat with the remaining batter.
- Serve warm with your choice of toppings.
Notes
- Use fresh pumpkin puree for a richer flavor.
- Prep Time: 10
- Cook Time: 20
- Category: breakfast
- Method: griddle cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 8
- Cholesterol: 50
Keywords: pumpkin, pancakes, breakfast, fall, ricotta