Pillowy pumpkin pancakes that will remind you of pumpkin spice cake.
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When Autumn comes knocking at the door, we crave all things pumpkin. And this stack of pancakes is perfect for a weekend breakfast, especially if you have weekend guests.
🧅 Main Ingredients + Notes
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- All-purpose flour
- Buckwheat flour - or use all-purpose flour
- Baking powder
- Baking soda
- Nutmeg
- Orange zest
- Eggs
- Maple syrup
- Buttermilk
- Pumpkin puree
- Ricotta cheese
- Vanilla extract
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🔪 Recommended Equipment
- Bowls
- Whisk
- Hand mixer
- Griddle or large skillet
⏰ Tips to Simplify and Save Time
- Whisk the dry ingredients together up to several days ahead. Whisk together the wet ingredients, cover and refrigerate overnight. The following morning, combine the wet and dry ingredients, and finish the recipe according to the directions.
📇 More Pancakes You Might Like
Savory Finnish Baked Pancakes (Pannukakku) with Smoked Salmon
Pumpkin Ricotta Pancakes
Fluffy pancakes made with ricotta cheese and pumpkin puree.
Servings: 10
Calories: 142.3kcal
Equipment
- Griddle or large skillet
Ingredients
- 1 cup (4.5 ounces) all-purpose flour
- ½ cup (2.25 ounces) buckwheat flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 teaspoon orange zest approximately 1 orange
- 2 large eggs separated
- 2 tablespoons maple syrup Grade B
- 1 cup buttermilk
- 2 tablespoons unsalted butter melted
- ½ cup pumpkin puree canned
- ¼ cup ricotta cheese I used part-skim
- ¼ teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flours, baking powder, baking soda, salt, spices, and orange zest. Set aside.
- Separate the egg yolk from the egg white into two separate bowls. The yolk should be in a medium-large bowl. Whisk the yolk together with the maple syrup, buttermilk, melted butter, pumpkin, ricotta, and vanilla extract until completely combined.
- Add the dry mixture in thirds to the wet, and gently whisk together until a batter forms.
- Using a hand-held mixer, whip the egg whites to medium-firm stiffness. If you dip a beater into the frothy whites, and turn it upside down, the peak should droop just a little and hold. Fold the egg whites into the batter in halves using a spatula. There should be occasional pieces of egg white visible in the batter.
- Heat a griddle over medium heat. Melt a little butter on the griddle and pour the batter to form 4" pancakes. They will spread just a little, and this size is comfortable for flipping. Don't flip the pancakes until the sides are visibly firming up, and multiple holes appear in the batter, about 3 - 4 minutes. Flip and cook for another minute.
- Repeat until all the of the batter is cooked.
- Serve with butter and warmed maple syrup.
Nutrition
Calories: 142.3kcal | Carbohydrates: 19.4g | Protein: 4.9g | Fat: 5.2g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 260.4mg | Potassium: 136.6mg | Fiber: 1.3g | Sugar: 4.3g | Vitamin A: 2098.5IU | Vitamin C: 0.8mg | Calcium: 129.5mg | Iron: 1.3mg
lizthechef
Look terrific and great photos as well. I'm allergic to buckwheat so I will use unbleached or white wholewheat flour. Happy fall!
The Wimpy Vegetarian
Thanks Liz! I had four of them earlier, and am having to hold myself back from having any more right now :-). Unbleached or whole wheat flour will work just fine in this recipe! Hope you like it if you try them 🙂
Rachael
I have poured over pumpkin ricotta pancake recipes all morning and I think your's looks the most tempting to try for dinner tonight with a kids pajama and pancake playdate. I'll let you know how they turn out and the responses. I'll be using my own Buckskin pumpkin and goat cheese ricotta.
The Wimpy Vegetarian
Thanks so much Rachael! I hope you like them as much as we did :-). I confess I'm not familiar with Buckskin pumpkins, so now I need to do a little research. and I've never had goat cheese ricotta!! I love the idea of it - I'll have to make some with goat milk to try it. Do you make your own? I honestly am not sure how the goat flavor will meld in, so I'd love to hear your thoughts when you make these.
The Wimpy Vegetarian
I just looked up Buckskin pumpkins, and they sound fabulous. I need to hunt one down next time pumpkins are at the market and see if I can snag one to try. It looks like they're great in pies!!
Rachael
These turned out wonderfully! We loved them so much that we made a second round, double batch tonight!! I purchased the ricotta from my local farmer's market. He has a small goat farm and makes wonderful cheeses. I keep asking him when he's going to sell the milk, so we can make our own cheese. They were moist, fluffy and perfectly delicious. I did up the vanilla an extra teaspoon, only because I'm a huge fan and had recently made a big batch of it for Christmas. Also, I used 1 c. whole milk and 1 TBSP apple cider vinegar as the buttermilk substitute. They honestly were so good that we just sliced a few bananas and chopped some pecans for the topping instead of maple syrup and butter this go around. Thank you so much for sharing your wonderful recipe with others.
TasteFood
These look perfect for the fall. Lovely photos, Susan.
The Wimpy Vegetarian
Thanks so much, Lynda!!!
Cass @foodmyfriend
They look so fluffy for pumpkin pancakes! I haven't made pancakes in a long time. I really want them now though!
The Wimpy Vegetarian
They're definitely not something I make all the time - which is probably the reason I haven't veered from my favorite recipe in so many years 🙂
Choc Chip Uru
How utterly soft fluffy and flavoursome 🙂
Cheers
Choc Chip Uru
The Wimpy Vegetarian
Thanks CCU!!
Erika
Your photos of those pancakes are absolutely TO DIE FOR. They look so incredibly fluffy and cakey...mmm! Can you taste either a taste or texture difference from adding the ricotta to the pancakes?
The Wimpy Vegetarian
Thanks Erika!! I could definitely taste the difference with the ricotta – it makes the pumpkin flavor a little creamier without the cream, and it made a difference to the texture by making them less dense in general. I found the pumpkin to be a bit heavy without it.
mjskit
This will make a great Sunday brunch for Bobby and me. I can see us sitting there talking and munching down on these delicious pancakes for a good hour. I just happen to have some pumpkin puree in the fridge looking for a home. I just found it.
Rebecca
Hi! I found these pumpkin beauties on Foodgawker, and, man am I glad I did! Not only are your pictures great, but your writing is wonderful!! Thanks for a great food blog!