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Stack of four pancakes, topped with melting butter, and maple syrup. Pumpkins are in the background.
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Pumpkin Ricotta Pancakes

Fluffy pancakes made with ricotta cheese and pumpkin puree.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: pumpkin pancakes, pumpkin ricotta pancakes
Servings: 10
Calories: 142.3kcal
Author: Susan Pridmore

Equipment

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