Pumpkin Ricotta Pancakes
Prep time
Cook time
Total time
These pumpkin pancakes are the perfect way to enjoy fall flavors in a weekend breakfast!
Serves: 4 servings
  • 1 cup white whole wheat flour
  • ½ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 2 Tbsp canola or coconut oil
  • 1 large egg
  • ½ cup whole milk ricotta cheese
  • ½ cup + 2 Tbsp canned pumpkin
  • 2 Tbsp sugar
  • ¼-1/2 cup milk
  • Butter, for greasing griddle and serving
  • Maple syrup, for serving
  1. Gently combine the first 7 ingredients (all the dry) in a small bowl. Set aside.
  2. Whisk together the oil, egg, ricotta, pumpkin and sugar in a large mixing bowl.
  3. Pour half of the dry ingredients into the wet and gently stir, then add ¼ cup milk and the remaining dry ingredients and stir until just combined.
  4. If batter is very thick, add a little more milk until desired consistency is reached. (I used ⅓ cup milk). Thinner batter will make thinner pancakes.
  5. Heat a griddle over medium heat.
  6. Add butter to the pan and pour batter on to make pancakes. Cook 2-3 minutes or until bubbles start to form, then flip and cook an additional minute before removing to a plate. Serve immediately with butter and/or maple syrup.
Recipe by Eating Made Easy at https://eating-made-easy.com/pumpkin-ricotta-pancakes/