These Pumpkin Ricotta Pancakes are thick and dense, but still soft with a distinct ricotta flavour. They are perfect for a lazy autumn weekend morning brunch with delicious fall spices.
It’s no longer time for plump tomatoes, garnet raspberries, or glistening strawberries. It’s time for tart and crisp apples, stripy squashes and deep orange pumpkins.
The days are getting shorter and cooler, yet it’s still not grey outside. The trees are shining bright like candles in the deceiving sun rays; the ground is covered by a plush carpet of rusty hued leaves; the skies are still painted with all the different shades of indigo. And the autumn sun is as elusive as summer butterflies.
With the promise of winter just around the corner, I want to extend the memories of summer and still warm fall. I want to bring the sunshine back and bask in the warmth of fading summer air. And so I combine the fall flavours of pumpkin and cinnamon and nutmeg and cloves and make these bright little suns to put on a plate. Bathed in sweet golden maple syrup mixed with orange juice, garnished with pecans and walnuts, these ricotta pancakes are thick and soft as pillows, shining with pumpkin colours and spicy ginger. Comforting and cozy.
These Pumpkin Ricotta Pancakes are a mix between traditional American pancakes and Russian farmers cheese cakes. Russian version has farmers cheese, egg (not always) and flour. Resulting batter is very thick and is usually shaped by hand into patties which are then pan fried for much longer than traditional pancakes since they are quite dense and thick. Batter for these pancakes is much thinner than the Russian version, but still thicker than regular pancakes and it doesn’t spread much or bubble on the frying pan or griddle. The Pumpkin Ricotta Pancakes are thick and dense, but still soft with a distinct ricotta flavour. Spices can be reduced or omitted based on taste, as I think I was a bit heavy handed with ginger. Try my Ricotta Pumpkin Waffles for a delicious variation of these comforting flavours!
Pumpkin Ricotta Pancakes
- 3/4 cup pumpkin puree
- 3/4 cup ricotta
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 3 tablespoons brown sugar
- 1/2 cup quick oats
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 cup flour
- oil for the pan
- In a large bowl, mix together pumpkin puree and ricotta until well blended.
- Add eggs, milk and mix well.
- Add the spices and mix.
- Add the rest of the dry ingredients and mix until flour disappears. Do not over mix, it should still be lumpy.
- Heat a large pan on medium heat, brush with oil and drop heaping tablespoons of batter onto the pan.
- These pancakes will not bubble. Cook for 3-4 minutes or until the top will get matted and tiny wholes will appear.
- Flip and cook for another 3-4 minutes.
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Wow Julia, these look absolutely divine! I’m salivating just looking at these photos. I’m going to pin this now and make them later with my pumpkin puree! 🙂
Thanks, Justine! I think that you could even add some persimmon puree to these, maybe half pumpkin, half persimmon? But I haven’t tried it.
Justine @ JustineCelina.com says
I’m totally going to experiment with adding persimmon to my baking now, after that smoothie discovery. It’s the perfect natural sweetener. 🙂 If you try it, let me know how it works out! And I’ll do the same! 🙂
Sara @ Life's Little Sweets says
Pinned to my pumpkin everything board, this looks amazing!
I am glad you like them! I hope you get a chance to try them.
Kathryn @ FoodieGirlChicago says
These look like a delicious alternative to "regular" pancakes!
Thank you, Kathryn. They are delicious and they have a lot of calcium, so they are almost healthy 🙂
rachel@ athletic avocado says
i currently have two recipes on my blog that combine ricotta and pumpkin and they are some of my favorite and most popular recipes of all time, no wonder! These pancakes look amazing!!! Pinned 🙂
I love combination of ricotta and pumpkin. I don’t know why it’s not more popular. I’ll go check out your recipes too, I bet they are delicious!
PUMPKIN PUMPKIN PUMPKIN! Makes me feel all halloween inside! Even though this is not specifically a Halloween recipe. 😀 Pancakes are YEAR LONG AWESOME!! LOVE IT! – Levan
Thank you, Levan! These pancakes are really delicious and very seasonal!
jacqueline | i sugar coat it! says
YUMMM – that is quite the stack! Had not heard about Russian farmers cheese cake, but my curiousity is now piqued.
I have a few recipes with farmers cheese on my site. You can usually use ricotta instead of farmers cheese but texture is different in most cases
Pumpkin pancakes sound great, another proof that pumpkin if perfect for everything! I’ve never tried the Russian version before…
Yes, pumpkin in October is a must!!
Katalina Kastravet says
That stack of packages is amazing, would love it for my breakfast!
Thank you so much!
I tried to make something like this on a whim with no real plan and completely failed…but yours looks incredible! I’ll have to try out your recipe to use all this pumpkin puree I have in my pantry 🙂
Oh, I’m sorry it didn’t work out before. This recipe is delicious and I’ve made it many times, so I hope you try it
Sherri @ Watch Learn Eat says
These look amazing! I love ricotta in pancakes and am used to having it in citrus pancakes like orange or lemon, but pumpkin sound delicious! Perfect for the season! Love the addition of the oats too!
Sherri, it’s funny, I keep seeing recipes for lemon ricotta pancakes, but I’ve never tried them with lemon or other citrus. Should do it!
Manju | Cooking Curries says
Love these pancakes. The sauce looks amazing. I wish you had written down the recipe as well, I would love to have it 🙂
Thanks Manju. I will definitely try to recreate the sauce as it was delicious!
Kathi @ Laughing Spatula says
Well thats about as clever of a pumpkin recipe that I’ve ever seen! Beautiful photos as well! Pinned and Yummed!
Thank you so much, Kathi. I hope you get a chance to make them
Adriana @changingplate says
You are so right! Before we know it it will be grey and so cold! Thank you for your beautiful recipe, I’ve never out ricotta with pancakes before, I’ll enjoy it I’m sure! X
Thanks Adriana, I hope you like them. I find the ricotta adds a really nice creamy flavour to the pancakes
Sara Kellner Maniez says
This looks like the perfect fall breakfast, pinning to my pumpkin everything board for later!
Definitely delicious during fall, but a bit more ginger, some molasses and they’ll be perfect during holiday season too
Russian food is something I don’t know much about at all, so with the Russian twist you have going here, these are deliciously intriguing. I can’t get enough of all things pumpkin right now, so I’m definitely adding these to the menu. Gorgeous photo by the way!
Allison – I think ricotta pancakes are a great way to get a little introduction to Russian cuisine, since they aren’t too far away from American pancakes. And pumpkins makes them even more North American.
Vicky @ Avocado Pesto says
These look delicious! Headed over to your blog from FBC FB group and excited to find a fellow Russian food blogger – I was born in Moscow but moved away when I was 4 first to Australia then to the US and haven’t been back to Russia since 2011 and I saw you haven;t been back since 2000 – where in Russia are you from? Farmers cheese is the best right?
Hi Vicky, I also was born in Mosco, but I moved to Canada in 1997, so almost 20 years ago. I do want to visit Russia again but with current political climate there I am afraid to go back. Love farmers cheese! I don’t understand why it’s not popular here, it’s so delicious, healthy and versatile!