Pumpkin Ricotta Pancakes


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!

Pumpkin Ricotta Pancakes

Category: BREAKFAST, Pancakes & Waffles

Servings:  12 - 14

Pumpkin Ricotta Pancakes


  • 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


  1. Heat griddle to 350
  2. Combine all dry ingredients in a small bowl and set aside.
  3. Combine all wet ingredients in a large bowl. Add in the dry ingredients and incorporate, but do not over mix. It should be lumpy.
  4. 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
  5. Top with a pat of butter & syrup

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