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–+ servings

Buttermilk Ricotta Pumpkin Pancakes

bakingwithnessa
This Buttermilk and Ricotta bring so much richness to these delicious Pumpkin Pancakes, you might want to double the recipe for seconds!
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Prep Time 10 minutes
Bake Time 15 minutes
Total Time 25 minutes
Course Brunch, Dessert
Cuisine French
Servings 9

Equipment

Mixing Bowl
Magnetic Measuring
Whisk
Whisk Spatula
Spatula
Mini Ladle
Signature Spatula

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!

Video

Special Notes

Nutrition

Nutrition Facts
Buttermilk Ricotta Pumpkin Pancakes
Amount Per Serving
Calories 178 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 45mg15%
Sodium 289mg13%
Potassium 148mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 7g8%
Protein 7g14%
Vitamin A 2279IU46%
Vitamin C 1mg1%
Calcium 163mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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