Ingredients
Method
Preparation & Griddle Cooking
- Prepare the whipped spiced butter: In a small bowl, beat softened butter, honey, and cinnamon together with a fork until silky, whipped, and pale. Set aside at room temperature so it spreads like velvet.
- Whisk dry ingredients: In a large mixing bowl, thoroughly whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon, ginger, nutmeg, and sea salt.
- Blend wet mix and whip whites: In a separate bowl, whisk pumpkin puree, whole-milk ricotta, egg yolks, whole milk, melted butter, and vanilla until smooth. In a clean, dry bowl, whip the egg whites with a handheld whisk until soft, billowy peaks form (about 90 seconds).
- Gently fold the batter: Pour the pumpkin ricotta mixture into the dry flour bowl. Gently fold with a rubber spatula just until moist pockets form (do NOT overmix). Gently fold in the whipped egg whites in two stages until just streak-free. Rest batter for 5 minutes.
- Griddle low and slow: Heat a cast-iron skillet or nonstick griddle over medium-low heat (325°F / 165°C). Lightly brush with melted butter. Scoop 1/3 cup of batter per pancake. Cook undisturbed for 3 to 4 minutes until bubbles form on the surface and edges look set.
- Flip and serve hot: Gently slide spatula under pancake and flip. Cook for an additional 2 to 3 minutes until puffed, golden brown, and cooked through the center. Transfer to warm plates, crown with spiced honey butter, toasted pecans, and a cascading pour of warm maple syrup!