Pumpkin season just hits different, right? These Pumpkin Ricotta Pancakes are warm, fluffy, and so creamy thanks to the ricotta.
They’re sweet, but not too sweet, and the whipped maple butter on top? Pure magic. The toasted pecans give them that perfect crunch.
This is one of those cozy breakfast recipes you’ll want to make again and again, whether it’s a lazy fall morning or you’re just craving something comforting.
What You’ll Need
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ cup pumpkin purée
- ¾ cup whole milk ricotta cheese
- 2 large eggs
- 2 tbsp brown sugar
- ½ cup milk (any kind)
- 1 tsp vanilla extract
- 2 tbsp butter (for the skillet)
- ½ cup chopped pecans (toasted)
- Maple Butter Topping:
- 4 tbsp unsalted butter, softened
- 2 tbsp maple syrup
Why I Love This Recipe
I first made these on a chilly Saturday morning and couldn’t believe how soft and rich they were. The ricotta makes them so fluffy but still moist, and the pumpkin gives them this velvety texture that’s just unbeatable. It’s the kind of breakfast that makes the whole house smell like fall.
- Super fluffy and creamy thanks to ricotta
- Full of cozy spices without being too sweet
- Easy enough for a weekday but special enough for guests
- The maple butter melts right into every bite
- Toasted pecans add a warm, nutty crunch
Makes: 4 servings (about 8 pancakes)
Cook Time: 25 minutes
Macros (per serving, estimated)
- Calories: 380
- Protein: 10g
- Carbs: 32g
- Fat: 24g
- Fiber: 3g
- Sugar: 9g
Why This Recipe Works (Quick Science)
- Ricotta cheese adds moisture and fat, which gives these pancakes a soft, creamy interior.
- Pumpkin purée adds natural sweetness and helps the batter stay tender.
- Whipped maple butter brings balance by adding fat and sweetness on top without soaking the pancakes.
- Toasting the pecans deepens their flavor and enhances their crunch.
Common Mistakes
- Overmixing the batter – leads to tough pancakes. Stir until just combined.
- Using cold ricotta – makes it harder to mix evenly. Let it sit out a bit.
- Pouring too much batter – makes pancakes too thick to cook through. Stick to about ¼ cup per pancake.
- Not greasing the skillet – always use butter or spray to keep them from sticking.
What to Serve With
- Crispy bacon or breakfast sausage
- Sautéed apples or apple compote
- Greek yogurt with honey
- Hot coffee or a pumpkin spice latte
- Scrambled eggs on the side
FAQ
Can I use canned pumpkin pie filling?
Nope! Use plain pumpkin purée — the pie filling has added sugar and spices.
Can I make these gluten-free?
Yes, just swap in your favorite 1:1 gluten-free flour blend.
Can I skip the ricotta?
You can sub it with Greek yogurt or cottage cheese, but it will change the texture.
Can I freeze these?
Absolutely! Freeze in a single layer first, then store in a zip bag. Reheat in the toaster or oven.
Tools Required
- 2 mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Nonstick skillet or griddle
- Hand mixer (for maple butter)
- Small bowl (for maple butter)
- Spoon or scoop
Substitutions and Variations
- Swap pecans with walnuts or skip nuts altogether
- Add chocolate chips for a fun twist
- Use almond milk or oat milk instead of regular milk
- Try cinnamon butter instead of maple butter
- Add orange zest for a bright flavor twist
Make Ahead Tips
- Make the batter the night before and store in the fridge
- Toast pecans in advance and keep in an airtight jar
- Whip maple butter ahead and keep it in the fridge
How to Make Pumpkin Ricotta Pancakes
Step 1: Mix Dry Ingredients
In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 tsp ground cinnamon, and ½ tsp ground nutmeg.
Step 2: Mix Wet Ingredients
In another bowl, combine ¾ cup pumpkin purée, ¾ cup whole milk ricotta, 2 large eggs, 2 tbsp brown sugar, ½ cup milk, and 1 tsp vanilla extract. Whisk until smooth.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together gently until just combined. Don’t overmix — lumps are fine.
Step 4: Toast Pecans
In a small dry skillet, toast ½ cup chopped pecans over medium heat for 2–3 minutes, stirring frequently, until fragrant and golden.
Step 5: Cook Pancakes
Heat 2 tbsp butter in a nonstick skillet over medium heat. Scoop about ¼ cup of batter per pancake into the skillet. Cook for 2–3 minutes per side, until golden and set.
Step 6: Make Maple Butter
In a small bowl, whip 4 tbsp softened butter with 2 tbsp maple syrup using a hand mixer until light and fluffy.
Step 7: Serve and Top
Stack pancakes on a plate. Top with a spoonful of maple butter and a sprinkle of toasted pecans. Drizzle with extra maple syrup if you’d like.
Leftovers and Storage
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Reheat in the toaster, microwave, or on a skillet.
- Freeze pancakes in a single layer, then stack and store in a freezer bag.
- Maple butter can be stored in the fridge up to a week.
Let’s Wrap This Up
These Pumpkin Ricotta Pancakes are everything you want in a cozy, comforting breakfast. The texture is soft and dreamy, the flavor is warm and spiced just right, and that maple butter? Totally addictive. Try them this weekend, and don’t forget to leave a comment and let me know how it went—or ask me anything you’re curious about!