I have been trying out new flavor combinations with pancakes recently and put together this pumpkin version that will help you celebrate these popular fall flavors for breakfast. I started out with this recipe for ricotta pancakes from the Kitchn. I had picked up some local rye flour at the farmers' market and used that in the batter recipe, if you don't have rye flour available or feel that your family may not like it, feel free to simply use a full cup of all purpose flour instead. I am using the same honey butter from the ginger oatmeal pancake recipe from earlier this year, just adding some cinnamon this time around to give it a seasonal flair. Enjoy!

Pumpkin Ricotta Pancakes

Pancake base recipe adapted from the Kitchn

3/4 c ricotta cheese
1/4 c pumpkin puree
1/2 c all purpose flour
1/2 c rye flour
1/2 tsp baking powder
1/4 tsp fine salt
3/4 c milk (not nonfat)
2 large eggs, separated
1/2 tsp vanilla
Vegetable oil for cooking

Honey Butter:

1/3 c honey, 2 T butter and 1/2 tsp cinnamon, melt together in a small saucepan over low heat

If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking.

Whisk together flours, baking powder, sugar and salt in a small bowl, Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

Beat the egg whites with a handheld mixer until stiff. Stir a small scoop of the egg whites into the batter to lighten the batter, then fold in the remaining whites with a spatula.

Preheat a non-stick skillet over medium high heat. Add a scant 1/4 c scoop of batter to the pan add more as room allows.

When the pancakes begin to bubble in the center, after about 2 minutes of cooking. Flip them with a spatula and cook an additional 1 minute until second side is golden brown.