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 | Imagelicious
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.
Notes
- I love adding quick oats into my pancakes and waffles. I find that they give the batter some bulk and I am able to reduce the amount of flour. 1/2 cup of oats is just enough for them to melt into the batter and they are truly invisible and do not affect texture or taste, but still provide fibre. If you'd like, you can use more flour instead of oats, or just omit oats and adjust milk.- I made an awesome sauce for these pancakes and I wish I wrote the recipe. I guess I'll have to repeat it. I used homemade caramelized pecans and walnuts, which I cooked in a mixture of maple syrup and orange juice. The sauce complimented the spices in the pancakes really well.