by sassyradish
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sassyradish's Notes:
Expand7 tablespoons butter Ask a question about this ingredient
1/3 cup whole milk Ask a question about this ingredient
1 cup buttermilk Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1 1/4 cup flour Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
2 1/2 tablespoons baking powder Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
1/2 cup pumpkin puree Ask a question about this ingredient
In a saucepan over medium-low heat, heat the butter, milk and buttermilk until butter melts. Set aside until lukewarm. Beat the eggs in a medium bowl. Slowly pour ½ cup of he warm dairy mixture into the eggs while stirring. Stir in the remaining milk mixture.
Ask a question about this stepIn a large bowl, whisk together the flour, sugar, baking powder and salt. Pour the egg mixture into the flour mixture, a little at a time, stirring slowly, just until the dry ingredients are moistened. The batter should be lumpy and will start to bubble. Quickly stir in vanilla.
Ask a question about this stepStir the butter, the pumpkin puree and ricotta. Stir well. Add cinnamon and stir until mixed in.
Ask a question about this stepClean the griddle by wiping an oily cloth over it and set it over moderate heat. (It’s hot enough when a drop of water bounces off the surface.) Gently oil the griddle. Just before you drop the batter, run cold butter across the area where you are doing to cook. When the butter bubbles, drop the batter in 4-inch circles and immediately raise the heat to medium high. Cook, adjusting the heat so as not to burn the pancakes until bubbles appear all over, 1-3 minutes. Using a think, clean spatula, quickly turn the pancakes and gently tap to make them uniform in thickness. Lower the heat and cook until the second side is golden, about 2 minutes more.
Ask a question about this stepServe with warm maple syrup.
Ask a question about this stepI make these all the time. minus the ricotta. I love them! well done!
I'm with WeeklyGreens--I wanted to like these, but the baking powder seemed to make them bitter. I added honey to compensate, but they still had a bitter aftertaste. And the pumpkin was not at all noticeable.
These looked great but didn't quite turn out for me. I thought they needed a little more pumpkin, as the flavor wasn't immediately identifiable. Also wondered if the baking powder should have read teaspoons instead of tablespooons? Seemed a bit salty. I will have to play around a bit more with this recipe before I can bust it out Thanksgiving morning, but thanks for the inspiration.
Thank you! These are perfect for what I was craving! I can imagine using cooked butternut squash as a pumpkin substitute: You so should enter this in the contest this week as a variation!
Will be pulling these out for Thankssgiving breakfast!
I made these for Sunday breakfast. They were awesome!! My boyfriend loved them...and when I told him what was in them he said "cheese?!?!" Delicious and SO easy!
Fluffilicious! That's not a word, but the only thing I can think of to capture the light, fluffy perfection that is this recipe. I was out of buttermilk, so I did the vinegar substitute and it worked out great. I served them with raspberries and whipped cream with agave syrup. Some of the best pancakes I've ever made. Thanks!
Thanks, everyone :-) I heart these, really... they're soooo light. let me know how it works for you! :)
This is the perfect seasonal pancake - I love the fall flavors!! I also love using ricotta in pancakes, it works so well.
These sound luxurious - light and rich with pumpkin. What a perfect holiday pancake!
I'm not a huge fan of pancakes generally -- because they usually seem just too heavy -- but these look divine. I can't wait to try this recipe . . . . will probably put a fresh apple/cranberry compote (favorite recipe from The Gourmet Cookbook, Revised (1965) edition) on them. Yum, yum, yum. Thanks for posting this!!
I've wanted to tackle ricotta pancakes at home for a while now, so I will definitely have to try these. They look and sound great!
Oh boy. This looks great.
Kristen is the Senior Editor of food52.
I made these last night and they tasted quite good. I thought the addition of pumpkin might make them more dinner-friendly.
I didn't have Ricotta so used sour cream; I also switched out the white sugar to brown and added a bit of ginger, nutmeg, & cinnamon. I was hoping they'd be fluffier/thicker; not sure if they were thin because of the sour cream.