Pumpkin Ricotta Pancakes with Pecans


I have a conundrum. Perhaps you can be of help.

Yesterday my toaster produced a perfect slice of golden brown, not too dark not too pale toast. I took note of the setting it was on and memorized it. I was ecstatic that I’d finally found my optimal setting (which is different than my husband’s, by the way). This morning I chose my optimal setting and popped in my toast. What I got was a blackened piece of soot. Same setting. Very disparate results. How does that happen? Do you know? I haven’t a clue.

Your advice on said topic is appreciated. Leave comments. Send emails. I need this problem solved. Immediately.

Or maybe I just need a new toaster.

For this post I must get straight to the recipe with no distractions!

Except for that ‘toast’ divergence of course.

But that was necessary for my sanity. My mind is now at ease. Or it will be when my toast stops coming out unexpectedly burnt to a crisp.

Without further ado. Here’s a step-by-step for my newest recipe… Pumpkin-Ricotta Pancakes!

I’ve had pumpkin pancakes and I’ve had pancakes made with ricotta. I thought, why not use BOTH. Revolutionary. I know.

The results of this experiment knocked my socks off. It took only two tries to get them the way I wanted them.

I started in the food processor thinking I could fit both the wet and dry ingredients in there but I could not. Thus, I had to transfer the wet ingredients to a large bowl before adding the dry ones. In the future I will just start in the mixing bowl and use my handy electric beaters for the mixing job.

Much like cookies and cakes, there are wet and dry ingredients for this pancake recipe.

First for the wet ones. Not to be confused with the antibacterial wipes.

I started with ricotta…


Then pumpkin puree.



Mix ’em up!


Beautiful. Don’t you think?


Puts me in the Thanksgiving mood. And the eating mood.

Now for the eggs. One at a time. Beat ’em in there. Rough ’em up.


Next the milk. I used whole milk but you can use 1 or 2 percent if you must. I can’t guarantee your results. But don’t run to the store just to satisfy what I think is best.

I don’t want that kind of responsibility.

I had the help of my girls for this recipe’s photo session. See if you can spot the little hands.


Now for pure vanilla extract. No imitations please.


I had to transfer my mixture to a large mixing bowl at this point. Like I said before, not enough room in the food processor. The results would have been explosive. And I already mess up my kitchen enough as it is.

Especially when flour is involved.


Now for the dry ingredients.

I sifted them directly into the wet ingredients. No need to dirty another bowl. I already created more dishes by starting with the food processor. My sink always seems to pile up fast. That’s another conundrum.

I do know how to solve that one though. I just don’t want to.

First the flour.


Then some sugar.

It looks like we added a lot of sugar. But it was only 4 tablespoons. I measured them into a 1/3 cup measurer so my daughter could pour it all in one addition. Just in case you were worried.


Next comes some baking powder…


Then a little fine salt to balance that sweetness and bring out all the flavors.


And now, for the spices.

These are very important for the success of these pancakes. And for the happiness of your taste buds.




Freshly ground nutmeg. Don’t be afraid. Buy that little jar with the acorn-looking things in it. The one that says “Whole Nutmeg”. Use a grater. Start by adding a little. Breathe in deeply. Smell that? Fall. Thanksgiving. That’s what you smell. Try it in the pancakes. Next time you might add more.


Time to sift!

Flour on your countertops is normal. Or at least I tell myself it is.

IMG_2769 IMG_2771

You’ll need to whisk everything together until just combined…


Scrape the sides and give it one last mix.


Do you see the flour mess? It was actually much worse than it looks.


I heated a nonstick griddle over medium-LOW heat. If it seems too hot still I lower the temperature even more. I like my pancakes to cook nice and slow. They should be golden brown, not blackened. Much like I prefer my toast.

While the griddle was heating up I decided to slice up some bananas and toast some pecans.

I melted a little butter and tossed in the pecan halves to toast them…

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I took the pecans out of the pan and let them cool a bit before giving them a rough chop.

I was going to just leave the bananas as is for serving. Then I saw my already-in-need-of-washing skillet I had toasted the pecans in. So, naturally, I melted some more butter in there, added the bananas and sprinkled in some cinnamon. This is an optional step. Feel free to skip it.

I’m not sure why you would. But feel free to.

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The bananas need only a minute or two in the pan or they’ll turn to mush. I took them out and put them in a large ramekin to wait for serving time.

Now to cook up those pancakes. I greased my griddle with butter. Then, using a 1/4 cup dry measurer, I poured each pancake.


I cooked them until they were golden brown on both sides and cooked through.


Now the best part.

I piled the pancakes up. Topped them with the bananas. A handful of buttery, toasted pecans.


And a drizzle of maple syrup.


Holy smokes. I’m hungry.

Here’s that handy recipe to print out.

And don’t forget to get back to me on the toast quandary.

love, jenna

I'd love to hear from you! Keep the comments coming.

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