Light & Lemony Ricotta Pancakes

This citrusy twist on the American favorite is a delicious breakfast plain, with syrup or topped with mixed berries and a squeeze of fresh lemon juice.

Prep:  10 minutes
Cook: 20 minutes
Yield: 4 Servings


  • 1 ¼ cup flour
  • 1 ½ tsp baking soda
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ tsp table salt
  • 1 ¼ cup buttermilk
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 2 eggs
  • 3 TB dark brown sugar
  • 1 TB melted butter
  • Butter flavor cooking spray


In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt.  In a large bowl beat together buttermilk, pumpkin, eggs, brown sugar, and melted butter.  Add dry ingredients to wet and fold in just to combine.Spray a non-stick griddle or pan with butter flavor cooking spray and heat on medium-high.  Spoon batter into pan using a ¼ cup measure and cook 3-4 mins per side until lightly browned.