Pumpkin Ricotta Pancakes
Pumpkin Ricotta Pancakes are a fluffy, autumn-inspired twist on classic American pancakes, featuring a batter enriched with pumpkin purée and creamy ricotta cheese. They are typically seasoned with warm spices like cinnamon and nutmeg, and often served with maple syrup or a dusting of powdered sugar. This dish is a popular seasonal variation in North American breakfast cuisine.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates and fat, with a good amount of protein from the eggs and ricotta. It provides a solid dose of Vitamin A from the pumpkin, along with calcium and some iron, with a typical serving containing roughly 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 14 g |
| Carbs | 42 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Sodium | 480 mg |
| Vitamin A | 120% DV |
| Calcium | 20% DV |
| Iron | 15% DV |
| Potassium | 350 mg |
| Vitamin C | 8% DV |
| Vitamin B12 | 10% DV |
| Phosphorus | 18% DV |
| Selenium | 12% DV |
Per 3 medium pancakes (approx. 180 g) · estimated, varies by recipe
💡 What's interesting
The combination of pumpkin and ricotta creates a uniquely moist and tender texture that differs from standard buttermilk pancakes. Nutritionally, it's a clever way to incorporate vegetable purée into a sweet dish, boosting the vitamin and mineral content.
