I hadn’t eaten pumpkin pancakes in years, but after days of being congested and eating soup that I could barely taste, I woke up craving pancakes that were sweet, spicy and autumnal. Pumpkins, assorted, colorful squash and unusual gourds have captured my attention during my last few Farmers Market runs — could it have been subliminal advertising?
I’ve never made pumpkin pancakes, so I checked a few trusted websites and was delighted when I found Olga Massov’s (AKA SassyRadish) Pumpkin Ricotta Pancakes recipe on Food52. I was sold immediately — ricotta folded into pancake batter yields remarkably light and fluffy cakes.
Olga’s recipe comes together with barely an effort: combine liquid ingredients (melted butter, whole milk, buttermilk, eggs and vanilla) with dry (flour, baking powder, sugar, salt and cinnamon), and then mix in the pumpkin and ricotta. Ladle spoonfuls onto a hot griddle and be patient while they rise a touch, brown on each side and fill your kitchen with an intoxicating aroma.
I made just a few adjustments to Olga’s recipe — and these are completely optional. To add some grainy goodness, I mixed whole wheat pastry flour in with the all-purpose. I increased the sweetness substituting brown sugar for white and threw caution to the wind and doubled her dash of cinnamon for a spicier pancake.
Hot off the griddle, I served the airy cakes in a short stack with unsalted butter and warm maple syrup. Olga’s pancakes were packed with flavor, but unbearably light. For the first time in a week, I felt properly comforted by a meal.
Here again is the link to Olga’s recipe on Food52. Below, I’ve listed my minor changes to her recipe. Don’t wait for the holidays to fire up the griddle and try out these festive, flavorful pancakes.
My tweaks to Olga Massov’s Pumpkin Ricotta Pancakes:
1 1/4 cup All-Purpose flour (I used 3/4 cup whole wheat pastry flour and 1/2 cup unbleached All-Purpose)
1 Tablespoon + 1 teaspoon sugar (I increased the amount to 2 Tablespoons and substituted brown sugar for white)
1 dash of cinnamon (I used 1/4 teaspoon)