Pumpkin Ricotta Pancakes
Fluffy pancakes made with ricotta cheese and pumpkin puree.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American
Keyword: pumpkin pancakes, pumpkin ricotta pancakes
Servings: 10
Calories: 142.3kcal
Author: Susan Pridmore
Whisk
Griddle or large skillet
- 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
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.
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