It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a crazy markup and you can chill out in your pajamas. Every Sunday I’ll post a brunch recipe. Soon you won’t be asking, where should we go for brunch– instead it’ll be, what should we make for brunch today?
This week has been super gorgeous, weather-wise. The sun’s been out and I keep meaning to go to the u-pick apple orchard/pumpkin patch but we just haven’t made it out there. Instead of pumpkin picking,I went u-pick t-shirt shopping instead. I must’ve spent an hour trying on different t-shirts. Mike patiently sat on a charming chesterfield (thank goodness for LTE!) telling me each and every shirt I tried on looked good, but when pressed, he confessed that they all looked the same to him. Eventually I ended up buying thisone, but I think I should have probably spent my time looking for the perfect pumpkininstead of that one perfect tee.
Unlike the shopping, these pumpkin ricotta pancakes definitely weren’t a waste of time. They’re fast to whip up, fat, fluffy and full of pumpkin flavour. They’re a little riff off these guys, but with ricotta instead of chocolate chips. Generally, I like to eat my pancakes sans syrup, but these particular ones tasted really, really good with a slick of salted butter and a drizzle of honey. There’s just something abouthoney and butter –together they are magical.
Happy brunching!
Pumpkin Ricotta Pancake Recipe
serves 4
- 1 cup flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 large egg
- 1 cup milk
- 1/2 cup ricotta
- 1/4 cup pumpkin puree
- oil or butter for the pan
- honey and butter, to serve
Preheat the oven to 200°F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and spices. In a bowl, whisk together the egg, milk, ricotta andpumpkin. Add the wet ingredients to the flour mixture and gently combine with a fork. Do not over mix. This is a thick, lumpy pancake batter. The little lumps will make your pancakes fluffier. Let the batter sit for 10 minutes some moisture works its way into the lumps.
Heat up a non-stick pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter by the tablespoon into the pan and cook until small bubbles form on the surface and at the edges. The pancakes should be a orangey-golden brown. Flip and continue cooking for 1-2 minutes, or until golden brown. Remove from the pan and place on a wire rack inside a baking sheet. Keep the cooked pancakes warm in the oven until you finish pancaking.
When ready to eat, enjoywith plenty of butter and honey.
46 Comments
Maryna says:
October 5, 2014 at 1:44 am
That is so cool! I mean, the most simple ingredients ever! But what a result! I think, a lot a work here do the spices, right?
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jenna @ just j.faye says:
October 5, 2014 at 4:15 am
These looks amazing! Pumpkin pancakes are a perfect October brunch.
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Rivki Locker says:
October 5, 2014 at 4:19 am
Brunch in is definitely better than brunch out. I have a strict rule on Sunday’s: pajamas till noon. It’s therapeutic. This recipe looks wonderful. I don’t think I have a pumpkin pancake recipe with ricotta yet. Love the addition.
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October 5, 2014 at 9:47 am
I’m obsessed with ricotta pancakes and anything pumpkin. This combo is positively dreamy!
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Alana | Fix Feast Flair says:
October 5, 2014 at 9:58 am
Lemon ricotta pancakes are some of my favorites, so I have no doubt these pumpkin ricottas will be up there on the list as well. Plus pumpkin anything is always high on my list. P.s. That shirt’s a winner, so all was not wasted on the great u-pick t-shirt shopping spree!
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Millie l Add A Little says:
October 5, 2014 at 10:03 am
These look gorgeous! They must be unimaginably fluffy made with ricotta!
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Baby June says:
October 5, 2014 at 10:15 am
OMG those look incredible! So fluffy and fat…wish I could reach through the screen with my fork! :)
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Jenny says:
October 5, 2014 at 12:09 pm
Hi Steph, these look delicious! I do love a good thick fluffy pancake :) You indicated this recipe makes 4 servings — how many pancakes does it make per person? Thanks!
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Eileen says:
October 5, 2014 at 12:43 pm
Pumpkin pancakes! These sound phenomenal, and so perfect for fall.
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Reana Louise says:
October 5, 2014 at 2:43 pm
Being poor as sh*t, I am so down with this plan. Being in the Southern Hemisphere, I get loads of time to prep for next Sunday’s brunch with your recipes. Thank you! :)
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cynthia says:
October 5, 2014 at 6:54 pm
omg omg omg these are perfection, Steph! With both pumpkin AND ricotta I can only imagine how fluffy and moist they are. Plus that gif is mesmerizing. Also — awww how sweet that Mike went shopping with you!!!! (and told you they all looked good! WAH you two make me so happy!) +1000 husband points!
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Liz @ Floating Kitchen says:
October 5, 2014 at 8:09 pm
I will now require all pancakes to be fat, fluffy and miniature. LOVE these!
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Renee says:
October 5, 2014 at 8:14 pm
I absolutely love cooking in autumn just for the fresh pumpkins. They’re so versatile and can be used for so many things. Cookies, cakes, pies, soups, and now pancakes. Thanks for the recipe! I’ve never actually used ricotta in pancakes before, I’m curious as to how the consistency will turn out. Definitely excited to give it a try.
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October 5, 2014 at 11:47 pm
Nothing like a big fat pancake in the morning. Love these!
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Christina says:
October 6, 2014 at 7:05 am
i have the same tee and it is the BEST. well worth the shopping trip.
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Nora @ Savory Nothings says:
October 7, 2014 at 7:05 am
I’ve had that shopping experience before too – my husband just says yes to everything… :)
Gosh, those are the fluffiest pancakes ever! How gorgeous! I love pancakes topped with butter and honey… Perfect flavor combination!Reply
Sophie says:
October 7, 2014 at 2:09 pm
Sounds SO good! I love pumpkin pancakes!! I made pumpkin muffins for Sunday brunch and those totally baked for like, 20 minutes. These would have been on the table even quicker :) :)
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autumn says:
October 7, 2014 at 2:31 pm
oooh. These look like dreamy pumpkin pillows. I even have some ricotta hanging out in the fridge…
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October 8, 2014 at 4:28 pm
Aaaahhh! The gif is mesmerizing! Sat there and watched honey pour over pancakes for a solid minute. :) These are beautiful, a good reminder to teach my husband to make gluten-free pancakes because I hate making them (mornings = mehhhh) but love eating brunch. Pumpkin and ricotta sounds like a winning combo.
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Karrouss says:
October 8, 2014 at 4:52 pm
Lemon ricotta pancakes are some of my favorites, so I have no doubt these pumpkin ricottas will be up there on the list as well. Plus pumpkin anything is always high on my list. P.s. That shirt’s a winner, so all was not wasted on the great u-pick t-shirt shopping spree!
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Carol at Wild Goose Tea says:
October 8, 2014 at 6:28 pm
This have to be #1 quality pancakes. The ingredients rock. The pictures make me drool. So I am hooked.
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Thuy says:
October 10, 2014 at 4:02 am
I am not a great fan of pumpkin in anyway, not even my boys. But the photo you showed here made me call my wife and make her to take the note. And day after tomorrow is Sunday here, am expecting to have it soon.
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Hannah says:
October 11, 2014 at 8:14 am
Just made these. Perfect balance of flavors! I will definitely make these again.
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Katie says:
October 18, 2014 at 8:48 am
These were delicious!! Added a bit of vanilla.
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Kathy H. says:
October 20, 2014 at 10:46 am
These were great, so easy and the butter with honey was perfect.
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October 20, 2014 at 3:19 pm
Wow, those look heavenly. As a brunch junkie I am most definitely going to have to try these. Syrup just gets boring sometimes so I love the idea of using honey instead.
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Hannah Olsen says:
October 30, 2014 at 3:44 pm
Made this for my one of my friend’s wedding day, it was delicious. Everyone loved it they couldn’t get enough of it.
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Beastie says:
November 7, 2015 at 8:05 am
Just doubled the pumpkin and still pretty soft and tasty. Great treat, thank
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Beastie says:
November 7, 2015 at 8:06 am
Doubled the pumpkin for even more moisture ? great recipe, thanks
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Johnna DeMoss says:
September 21, 2016 at 5:04 pm
Made these last night for myself and they were delicious. Very light and fluffy! Will definitely make again. I served with them up pumpkin spice syrup too.
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