Pumpkin Ricotta Pancakes with Maple Apples

Pumpkin ricotta pancakes topped with tender maple-sautéed apples make an easy, warmly spiced stovetop breakfast ready in about 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon kosher salt
• 0.75 cup pumpkin puree
• 0.5 cup ricotta cheese
• 1 egg large egg
• 1 cup whole milk
• 2 tablespoons butter
• 2 medium apples
• 2 tablespoons maple syrup

Cooking instructions

1. Whisk flour, baking powder, cinnamon, and salt in a large bowl. (about 2 min)
2. Whisk pumpkin, ricotta, egg, and milk in a separate bowl until smooth. Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain; a few small lumps are fine. (about 3 min)
3. Melt 1 tablespoon butter in a large skillet over medium heat. Add the apples and sauté for 4 minutes, stirring occasionally, until slightly softened. Pour in the maple syrup and cook 1 minute more, until the apples are tender and glossy. Transfer to a bowl. (about 5 min) — Medium heat
4. Melt the remaining butter in the skillet over medium heat. Pour about 1/4 cup batter per pancake and cook for 2 to 3 minutes, until bubbles form and the edges look set. (about 3 min) — Medium heat
5. Flip the pancakes and cook 1 to 2 minutes, until browned and cooked through. Repeat with the remaining batter, adding a little butter as needed. (about 8 min) — Medium heat
6. Stack the pancakes and spoon the warm maple apples over them. (about 1 min)