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.
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)
- 2/3 cups of flour
- 1/2 teas. of baking powder
- 1/4 teas. of salt
- Mix together well with a fork.
Meanwhile in small bowl beat the egg whites with a whisk or beater until it forms soft peaks.
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)
Drop the batter by large spoonfuls onto a greased skillet. (I used coconut oil) Turn when golden - just once.
Serve warm with, butter, the Pumpkin Topping, chopped walnuts, dried cranberries & maple syrup.
These are so delicious your family will love them! (You can make a double recipe and freeze the extra – to toast for another day).