Ricotta Pumpkin Pancakes

These are the perfect pancakes to serve for breakfast during the holiday season. They have a cinnamon pumpkin flavor and the ricotta makes them moist and delicious.

My original pancake recipe has ricotta & lemon zest in them which gives them a bit of a cheesecake taste. My kids have always loved them. So recently I tried this version with pureed pumpkin added for the holidays and they have been a big hit too!

The secret to keeping them light is separating the eggs and folding in the whipped egg whites.

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Ingredients: (this makes 9-12 pancakes)

Stir together in a bowl:

  • 3/4 cup of ricotta cheese
  • 1/4 cup of milk
  • 1/2 cup of pureed pumpkin (pure pumpkin)
  • 1/2 teas. of vanilla
  • 2 TB. of maple syrup or agave
  • 1 TB. of cinnamon (or pumpkin pie spice)
  • 4 eggs separated  (put the yolks in the bowl and set aside the whites in another small bowl)

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  • 2/3 cups of flour
  • 1/2 teas. of baking powder
  • 1/4 teas. of salt
  • Mix together well with a fork.

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Meanwhile in small bowl beat the egg whites with a whisk or beater until it forms soft peaks.

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Fold the egg whites gently into the mixture by using a spatula and lightly lifting and stirring it in.

Pumpkin Topping: (this is to top the pancakes with for even more “pumpkin flavor!)

  • 1/2 cup of pureed pumpkin (left in the can)
  • 1-2 TB. of milk or cream
  • 1 – 2 TB. of maple syrup or agave
  • 1 TB. cinnamon (or pumpkin pie spice)

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Drop the batter by large spoonfuls onto a greased skillet. (I used coconut oil) Turn when golden - just once.

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Serve warm with, butter,  the Pumpkin Topping, chopped walnuts, dried cranberries maple syrup.

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These are so delicious your family will love them! (You can make a double recipe and freeze the extra – to toast for another day).

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