Fluffy Spiced Pumpkin Ricotta Pancakes
Decadently light, airy, and delicately spiced pumpkin ricotta pancakes bursting with warm autumn flavors and a melt-in-your-mouth texture.
Ingredients
- •1.5 cup all-purpose flour
- •3 tablespoon light brown sugar, packed
- •2 teaspoon baking powder
- •0.5 teaspoon baking soda
- •0.5 teaspoon fine sea salt
- •1.5 teaspoon ground cinnamon
- •0.5 teaspoon ground ginger
- •0.25 teaspoon ground nutmeg, freshly grated
- •0.125 teaspoon ground cloves
- •1 cup whole milk ricotta cheese, drained of excess liquid
- •0.75 cup canned pure pumpkin puree (not pumpkin pie mix)
- •3 large large eggs, separated at room temperature
- •0.75 cup whole milk
- •1 teaspoon pure vanilla extract
- •3 tablespoon unsalted butter, melted and cooled slightly
- •1 tablespoon unsalted butter for greasing the skillet
- • to taste pure maple syrup, warmed
- •0.25 cup toasted pecans, chopped
Instructions
- 1.
In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, fine sea salt, ground cinnamon, ginger, nutmeg, and cloves until completely combined.
- 2.
In a separate medium bowl, whisk together the ricotta cheese, pumpkin puree, egg yolks, whole milk, pure vanilla extract, and melted butter until smooth and well blended.
- 3.
In a clean, dry metal or glass bowl, whip the egg whites using an electric hand mixer or whisk on medium-high speed until medium-stiff peaks form.
- 4.
Pour the wet pumpkin-ricotta mixture into the dry flour mixture. Use a silicone spatula to gently stir just until combined and no dry flour streaks remain; do not overmix, as some lumps are normal.
- 5.
Gently fold about one-third of the whipped egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites in two additions with broad, scooping motions until evenly incorporated without deflating the batter.
- 6.
Heat a large non-stick griddle or cast-iron skillet over medium-low heat. Lightly brush the surface with a small amount of butter.
- 7.
Ladle roughly 1/3 cup of batter per pancake onto the hot skillet, leaving room between each pancake to expand. Cook gently for 3 to 4 minutes, until the bottoms are deep golden brown and bubbles form around the edges.
- 8.
Carefully flip the pancakes and cook the other side for another 2 to 3 minutes until cooked through and puffed.
- 9.
Transfer cooked pancakes to a warm plate and repeat with the remaining batter, brushing the pan with butter as needed.
- 10.
Serve immediately stacked tall, topped with toasted chopped pecans and a generous pour of warm pure maple syrup.
Tips
- 💡Separate the eggs while cold, but allow the whites to come to room temperature before whipping to achieve the greatest volume and fluffiness.
- 💡Cook these pancakes over medium-low heat rather than medium-high; the ricotta and pumpkin create a thick batter that needs time to cook through without scorching the exterior.
- 💡Avoid using pumpkin pie filling, which contains added sweeteners and thickeners that will alter the batter consistency and flavor balance.
Recipe from TheCookbook.ai
Created by Basil Roux