I’m just not ready for Christmas! I still want to smell pumpkin spice & enjoy my fall decor! I love this time of year so much that one year I lost my mind and made over 100 chenille pumpkins! Anyway, I digress. I made these gorgeous pancakes for breakfast & the fam loved ‘em! AND, I’m really proud, ‘cause I created this recipe all by my lonesome! This stack of hot pumpkin yumminess was, according to my daughter, was “just right.” The drizzle of Tree Hive Maple+Honey didn’t hurt, either. A perfect Thanksgiving week treat!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup quick oats
- 3 TBS brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup almond milk
- 1/2 cup ricotta (low-fat or whole)
- 3/4 cup pumpkin purée
- 3 large eggs
- 1 tsp vanilla extract
- 1 TBS butter, melted
Instructions
- Heat griddle to 350
- Combine all dry ingredients in a small bowl and set aside.
- Combine all wet ingredients in a large bowl. Add in the dry ingredients and incorporate, but do not over mix. It should be lumpy.
- Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown
- Top with a pat of butter & syrup
