Pumpkin Ricotta Pancakes
Pumpkin ricotta pancakes are a fluffy, pancake with all the fall flavors with both real pumpkin and ricotta in the batter with lots of fall spices. Add chocolate chips to make them even more decadent.
Ingredients
- 1¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 dash ground ginger
- ¼ cup brown sugar
- ¾ cups buttermilk or milk
- 1 cup ricotta cheese
- ½ cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon butter, melted
- ½ cup chocolate chips optional
- maple syrup
Instructions
- In a small bowl, combine the flour, baking powder, spices, and salt.
- Mix the milk, ricotta, pumpkin, eggs, vanilla, butter, and sugar together. Then mix the dry ingredients together with the wet ingredients. Mix to just barely combine.
- Let set for several meetings and begin heating your griddle. Heat the griddle to 350°, then spray with cooking spray. Pour the pancake batter onto the griddle and then turn the temperature down to 300°. Drop chocolate chips onto the pancakes, if using them.
- Cook on the first side for 2-3 minutes. Then flip and cook on the other side for a minute or two.
- Serve with butter, sifted powdered sugar, and maple syrup.
Nutrition
Serving: 1pancakeCalories: 230kcalCarbohydrates: 32gProtein: 7gFat: 8gSaturated Fat: 5gCholesterol: 51mgSodium: 303mgPotassium: 118mgFiber: 1gSugar: 13gVitamin A: 2148IUVitamin C: 1mgCalcium: 171mgIron: 2mg
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