The Fluffiest Ricotta Pumpkin Spice Pancakes
Easy recipe for pumpkin pancakes with ricotta! Guests will be obsessed with these pillowy, thick pumpkin spice pancakes with maple syrup inside.
Can anyone do pumpkin pancakes better than IHOP? Yes. YOU CAN.
Your family, friends or brunch guests will be in love once they try these heavenly pumpkin spice pancakes are sweetened with cozy maple syrup and extra pillowy, fluffy and tall thanks to the special ingredient: ricotta!
I love this recipe for pumpkin pancakes because it’s easy enough to make on a whim (these were built for crisp Sunday mornings) and just as simple as your favorite homemade pancake recipe. But they’re so spatula-licking good that they’ve become my go-to breakfast recipe for entertaining guests or preparing holiday brunch in the fall or winter.
The flavor and texture of these flapjacks is so good that you might not even miss adding butter or syrup on top, though I still like to drown my pancakes in maple syrup for good measure.
If you’re still on the fence about giving this a try, how about an eater testimonial? These pumpkin ricotta pancakes are so good, according to my dad, that they belong on a resort brunch menu. A biased source? Perhaps. But he happens to be right (I think).
You might have seen a stack of ricotta pancakes on the menu of your favorite bougie brunch spot, but don’t let that intimidate you — these are totally easy enough for all skill levels. If you haven’t had ricotta pancakes, you are in for such a treat. No, they’re not cheesy, but they have the most beautiful texture that must be tasted to be believed.
This recipe is a great way to use up any leftover pumpkin puree from another recipe. Planning on cracking open a new can of pumpkin to make yourself some of these flapjacks? Use the rest to make this cozy pumpkin spice latte bread or vegan pumpkin banana bread.
Why Ricotta Pancakes Are The Best Ever
These are not dry, floppy, thin pancakes. The batter does not spread out quickly after it hits the pan.
By contrast, ricotta pancake batter tends to keep its shape. These pancakes are super tall, but are about the diameter of your palm.
They’re delightfully fluffy and moist, yet still get a beautiful light crispiness on the exterior, which I adore. I like to cook these pumpkin pancakes in a cast iron skillet to enhance that crust.
Ingredients
- Flour
- Canned pumpkin puree
- Ricotta
- Maple syrup
- Vegetable oil
- Egg
- Baking powder
- Pumpkin spice
- Water
Watch Me Make This Pancake Recipe
Can’t see the video below? Watch it on Instagram.
Tweak This Pumpkin Spice Pancake Recipe
You’re welcome to use low-fat ricotta in this recipe if you’re looking to make these a bit more diet-friendly.
Vegetable oil can be substituted for any neutral-flavored oil of your choice, such as coconut oil. Use butter for a richer pancake.
Swap pumpkin spice for cardamom or add a few dashes of ground ginger.
Maple syrup can be substituted for honey or another liquid sweetener. Avoid using sugar in its place — this would result in a thicker, drier batter.
How To Make Pumpkin Pancakes
These pumpkin pancakes are super simple to make. Here’s all you need to do:
Combine dry ingredients and wet ingredients in separate bowls.
Make a well in the dry ingredients and pour in wet ingredients. Stir together.
Cook pancakes in a pan under medium heat. If you want to make these extra moist, add a tablespoon of water around the perimeter of the pan and cook while covered.
Flip when pancakes are nice and golden brown — about 2 minutes. Serve while hot and enjoy!
Find more fall-inspired recipes here.
Ricotta Pumpkin Pancake Recipe
Ingredients
Wet ingredients
- ½ c. Canned pumpkin puree
- ½ c. Ricotta
- ½ c. vegetable oil
- ¼ c. maple syrup
- 1 egg
- 2 tbsp. water
Dry ingredients
- 1 c. Flour
- 2 tsp. Baking powder
- 2 tsp. pumpkin spice
Instructions
- Combine dry ingredients and wet ingredients in separate bowls.
- Make a well in the dry ingredients and pour in wet ingredients. Whisk together until just combined.
- To form pancakes, pour about ¼ cup of a pancake batter into a greased pan under medium heat. Note: there will likely be a little batter leftover so feel free to make an extra smaller pancake or one larger pancake
- Flip pancakes after about 2 minutes, until pancakes are starting to firm up, bubble up and turn golden brown on the bottom.
MORE PUMPKIN RECIPES:
More breakfast + brunch ideas:
- Traditional Irish Soda Bread
- Blood Orange Overnight Oats + Chia Seeds
- Kalua Pig Breakfast Burrito
- Pumpkin Spice Ricotta Pancakes
- Healthy Green Smoothie Bowl With Kiwi + Kale
- Baked Eggs Skillet With Goat Cheese In Tomato Sauce
- Toasted Coconut-Macadamia Nut Granola
- Persimmon Tart With Cinnamon + Orange Marmalade
- Pumpkin Spice Latte Bread
Like This Recipe?
1. Give it a rating in the comment section (scroll down).
2. Save it for later on Pinterest! Click an image below.
Honolulu girl obsessed with farmers markets, eating, seasonal ingredients, eating, writing and eating. Read more about me here and get new recipes from me every week @feedthesoulblog.
Amazing- ? ? ?
Who knew Ricotta cheese could add to the beautiful experience of a well-created pancake. I’m heading to the kitchen!
It turns out that I love me some pumpkin pancakes!
This looks inticing, but I am confused about the nutrition facts., which I need to know before I can decide if I can have this..
How many pancakes are in a serving? The Facts say “serves 3” so does that mean that the Nutritiion Facts pertain to 1/3 of the total recipe (8 pancakes), which would be a serving of 2.6 pancakes?? I hope that it isn’t for just 1 pancake. Please clarify. Thanks.
Hi Rosemarie! In short: You are correct. The nutritional info is for one person’s serving, not one pancake.
Long version: This recipe generally makes somewhere around 7-9 pancakes for me (depending on large you decide to make them), so I averaged that out to 8 pancakes. I am typically done after 2 or 2.5, but I could eat 3 without feeling stuffed. I have used this recipe to feed my family of 4 (fairly light eaters), but I’d say it’s generally safe to assume it will feed 3 people.
P.S. I usually use low-fat ricotta — the nutritional information is calculated with full-fat ricotta. Full-fat ricotta tastes the best, but you can use either with good results.
Hope that helps!