It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a crazy markup and you can chill out in your pajamas. Every Sunday I’ll post a brunch recipe. Soon you won’t be asking, where should we go for brunch – instead it’ll be, what should we make for brunch today?
This week has been super gorgeous, weather-wise. The sun’s been out and I keep meaning to go to the u-pick apple orchard/pumpkin patch but we just haven’t made it out there. Instead of pumpkin picking, I went u-pick t-shirt shopping instead. I must’ve spent an hour trying on different t-shirts. Mike patiently sat on a charming chesterfield (thank goodness for LTE!) telling me each and every shirt I tried on looked good, but when pressed, he confessed that they all looked the same to him. Eventually I ended up buying this one, but I think I should have probably spent my time looking for the perfect pumpkin instead of that one perfect tee.
Unlike the shopping, these pumpkin ricotta pancakes definitely weren’t a waste of time. They’re fast to whip up, fat, fluffy and full of pumpkin flavour. They’re a little riff off these guys, but with ricotta instead of chocolate chips. Generally, I like to eat my pancakes sans syrup, but these particular ones tasted really, really good with a slick of salted butter and a drizzle of honey. There’s just something about honey and butter – together they are magical.
Happy brunching!
Pumpkin Ricotta Pancake Recipe
serves 4
- 1 cup flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 large egg
- 1 cup milk
- 1/2 cup ricotta
- 1/4 cup pumpkin puree
- oil or butter for the pan
- honey and butter, to serve
Preheat the oven to 200°F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and spices. In a bowl, whisk together the egg, milk, ricotta and pumpkin. Add the wet ingredients to the flour mixture and gently combine with a fork. Do not over mix. This is a thick, lumpy pancake batter. The little lumps will make your pancakes fluffier. Let the batter sit for 10 minutes some moisture works its way into the lumps.
Heat up a non-stick pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter by the tablespoon into the pan and cook until small bubbles form on the surface and at the edges. The pancakes should be a orangey-golden brown. Flip and continue cooking for 1-2 minutes, or until golden brown. Remove from the pan and place on a wire rack inside a baking sheet. Keep the cooked pancakes warm in the oven until you finish pancaking.
When ready to eat, enjoy with plenty of butter and honey.
That is so cool! I mean, the most simple ingredients ever! But what a result! I think, a lot a work here do the spices, right?
Yum!! This sounds delicious!
These looks amazing! Pumpkin pancakes are a perfect October brunch.
Brunch in is definitely better than brunch out. I have a strict rule on Sunday’s: pajamas till noon. It’s therapeutic. This recipe looks wonderful. I don’t think I have a pumpkin pancake recipe with ricotta yet. Love the addition.
This look phenomenal .
nom! how good do those look?
I’m obsessed with ricotta pancakes and anything pumpkin. This combo is positively dreamy!
Lemon ricotta pancakes are some of my favorites, so I have no doubt these pumpkin ricottas will be up there on the list as well. Plus pumpkin anything is always high on my list. P.s. That shirt’s a winner, so all was not wasted on the great u-pick t-shirt shopping spree!
These look gorgeous! They must be unimaginably fluffy made with ricotta!