Cindy's Table - Everyday To Gourmet on NBC CT

Pumpkin Ricotta Pancakes w/Pecan Maple Topping
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  • 1 1/2 cups all-purpose flour (you can use 100% whole-wheat flour or gluten free four)
  • 2 tablespoons brown sugar
  • 1 teaspoons baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon sea salt
  • 1 can organic pumpkin
  • 2 large egg, lightly beaten
  • 1 1/3 cups milk
  • 1/2 cup ricotta cheese
  • 1 teaspoon coconut oil or vegetable oil

Ingredients for Topping

  • 1/2 cup organic unsalted butter
  • 1/2 cup chopped pecans, toasted
  • 1/3 cup maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger


  1. In a large bowl combine flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
  2. In a separate bowl, combine pumpkin puree, eggs, milk, ricotta cheese and oil.
  3. Add dry into wet mixture and combine well. Do not over mix.
  4. Coat a grill pan over medium heat with oil or butter.
  5. Pour batter using a ladle (about 1/4 cup) and cook the pancakes until golden brown, about 3 minutes on each side. **Do not flip until you sett bubbles along the edges!
  6. Combine ingredients for pecan syrup together and enjoy over pancakes!

Toast pecan by adding to a small sauté pan over medium heat for about 3 minutes. Stay close to the pan while toasting!

Cindy Barbieri
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Facebook Comments



  1. Looks and sounds amazing!!! Love it!!!

    Comment by All Things Food - Cooking With Mary and Friends on October 6, 2012 at 2:01 pm

  2. Looks and sounds amazing! WOW!!

    Comment by All Things Food - Cooking With Mary and Friends on October 6, 2012 at 2:02 pm

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