I bet you didn’t think it could get any better than good old pumpkin pancakes. How about pumpkin ricotta pancakes with some cranberry maple syrup to top it off? Thanksgiving heaven, wouldn’t you say? This is fair warning: you might want to get yourself some tissues. There’s going to be some drool involved.
I love pancakes. Any flavor suits my fancy. Blueberry corn and Speculoos Spiced are favorites, but gimme some cheese and I call ’em latkes. These old cheese latkes with raspberry sauce were my idea of a deconstructed donut. This year, I decided to get into the Thanksgivukkah spirit with some pumpkin flavored pancakes with a generous dose of ricotta and autumn spices. Whip ’em up on Chanukah or Thanksgiving morning – better yet – lunch, or even dinner (I am not beyond eating pancakes for dinner)…
I’m gonna go all Pioneer-Woman on you and throw in some extra photos for your drooling pleasure. I don’t know what was better, getting to eat these, or photographing them. They almost look too good to eat, don’t they?
Go ahead, dig in. These babies won’t last long…
Now open up WIDE, there’s a mouthful of flavor on that fork…
Be generous. Slather on that buttery goodness…
Pumpkin Ricotta Pancakes
3 eggs
1 cup milk
1/2 c brown sugar
8 oz. ricotta cheese
1 cup pumpkin puree (not pie filling)
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of ginger
pinch of cloves
butter, oil or cooking spray, for frying
Method:
Add the eggs, milk, brown sugar, ricotta, pumpkin and vanilla to a bowl and mix to combine. In a separate bowl, whisk the flour, baking powder, salt and spices. Add the dry ingredients to the wet ingredients and mix until incorporated, but still slightly lumpy. Heat a skillet and grease with butter or oil. Add 1/4 cup of batter and fry until golden brown on both sides. Continue with remaining batter, adding additional butter or oil, as needed.
Nothing goes together quite like pumpkin and cranberries – two fall favorites that complement each other like yin and yang. There’s also no better topping for pancakes than pure sweet maple syrup. Why not combine the two to make cranberry maple syrup over pumpkinlicious pancakes – a perfect pairing for the autumn holidays!
Cranberry Maple Syrup
1 cup maple syrup
1 cup cranberries
1 cinnamon stick
juice of 1/2 lemon
1 tsp lemon zest
Method:
Add all ingredients to a pot and bring to a boil. Lower the heat and simmer, covered, until cranberries burst, about 10 minutes. Crush the cranberries with a fork or spatula and continue to simmer until thickened, 5-10 minutes.
Related Posts:
cheese latkes with raspberry sauce
healthy baked pumpkin oatmeal
pumpkin banana bread
Adding the ricotta would make these wonderful! I love your photos, too, what a perfect fall breakfast. I hope you’re doing well with your little one!
These look insane! can’t wait to try them!!
We must try this ASAP. Looks amazing
Oh my, these look dangerously amazing!!! Your step-by-step tempting made me almost eat those photographs – delicious is not the word!
As always these pictures are absolutely stunning! The pancakes sound wonderful as well.
these look amazing! i love pumpkin anything
These look great! I’m loving that cranberry syrup!
The pancakes look very soft and moist – my preference when I choose to indulge. Wonderful!
Would never have thought to add pumpkin to my cheese latkes. Great idea. These look good enough to — eat!
Oh my, these look amazing! They are perfect for thanksgiving morning.
Oh, yes, you are right, it can get better than pumpkin pancakes. I love ricotta pancakes so I am sure these are amazing.
You have combined 2 of my favorite things ricotta and pumpkin. I can eat these pancakes for breakfast, lunch and dinner!
Can’t wait to make these. The cranberry maple syrup intrigues me.
These were absolutely delicious, though it did take time to pull it all together. (probably because all my kids were home:) ) the cranberry sauce was yummy too! i did cut down on the sugar and maple syrup a bit, and the pancakes were not sweet on their own, which was perfect! thanks for sharing!
Thanks Batsheva, I’m so glad you enjoyed them!
I was drooling over the pumpkin pancakes and maple cranberry syrup. I can’t wait to try them. Yum yum
Thanks Joan!
I tried these, flavor was good but I had to add almost 1/2 cup of milk to thin the batter so they could pour. Even then they were way too heavy, need to go back to the lab with this recipe, they need some baking soda or something else to lighten them up. Very disappointing!
I’m sorry you didn’t like them! Perhaps you were expecting more of a traditional pancake, but these are heavier cheese pancakes so they aren’t meant to be fluffy like you are used to.