Buttermilk Ricotta Pumpkin Pancakes
This Buttermilk and Ricotta bring so much richness to these delicious Pumpkin Pancakes, you might want to double the recipe for seconds!
Ingredients
- 2 eggs
- 3 Tbsp (35 g) light brown sugar
- 1/2 cup (60 g) pumpkin purée
- 1/4 cup (60 g) ricotta cheese
- 1 tsp (4 g) vanilla extract
- 1 3/4 cups (420 g) buttermilk
- 2 cups (250 g) flour
- 1 tbsp (12 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/16 tsp (0.38 g) sea salt
Instructions
- In a mixing bowl, whisk together the Eggs with the Brown Sugar, Pumpkin Purée, Ricotta Cheese, Vanilla Extract and Buttermilk.
- Whisk in the Flour, Baking Powder, Baking Soda and Sea Salt until all combined.
- Heat your Pancake pan on Medium-Low 5 minutes prior starting making your pancakes, this will allow the batter to rise. Then, slightly oil the surface with a kitchen towel.
- Pour one or two scoops of batter in your pan.
- Once one side is cooked, flip it over. Cook it for a few seconds more. Then, Serve, Enjoy and Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 178kcal | Carbohydrates: 29g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 289mg | Potassium: 148mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2279IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com