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{low-carb} Pumpkin Ricotta Pancakes

{low-carb} Pumpkin Ricotta Pancakes

We’ve prepared these Ricotta Hotcakes a lot recently. As they are utterly soft, airy and extra delicious, they’ve become a staple at our house. To make them a bit more suitable for chilly autumn mornings and to celebrate pumpkin season, we adapted the recipe. The result is just as scrumptious and the added pumpkin purée, pumpkin spice and cinnamon give these hotcakes a gentle warmth. You’ll certainly enjoy a stack of these Pumpkin Ricotta Pancakes!

 Pumpkin Ricotta Pancakes 

Recipe Difficulty Level: Easy
Recipe Type: Breakfast
Servings: 4


Keto Pumpkin Spice Pancakes - 5
Low carb Pumpkin Ricotta Pancakes with Cinnamon Whipped Cream

For the Pumpkin Ricotta Pancakes:

  • 4 eggs, separated
  • 300g ricotta
  • 200g pumpkin purée
  • 180ml almond milk
  • 35g almond flour
  • 35g golden flaxseed meal
  • 2 tsp baking powder
  • 2.5 tsp pumpkin spice
  • 1 tsp cinnamon
  • pinch of salt
  • butter for frying
  • chopped pistachios to garnish (optional)
  • cinnamon whipped cream to garnish (optional)
  • sugar-free maple syrup to garnish (optional)

How to make Ricotta Hotcakes

  1. In a large bowl, mix together the pumpkin purée, ricotta cheese, egg yolks, almond milk, pumpkin spice, cinnamon, salt and baking powder. When combined sift in the two types of flour and beat until smooth.
  2. In a separate bowl whisk egg whites until stiff peaks form.
  3. Gently fold in the egg whites and set aside for a bit.
  4. In a non-stick pan, heat 1 tsp of butter over medium heat and scoop in about 1/4 cup of batter per Pumpkin Ricotta Pancake.
  5. Fry until golden brown, then flip and finish cooking on other side until golden brown.
  6. Serve the Pumpkin Ricotta Pancakes with chopped pistachios, a dollop of cinnamon whipped cream and/or drizzle some maple syrup over your stack.

We love to use Walden Farm Syrups to keep our breakfast low carb.

I’m sure you’ll greatly enjoy these pancakes because let’s be real for a second: who does not love to dig into a fluffy stack of pancakes? Especially a guilt-free stack of pancakes! If you’re counting carbs you’ll want to know that a serving of these pancakes has less than 5g of carbs (if you skip the pistachios).

What’s your favourite fall recipe? Please let me know in the comments whether you’re all about pumpkin this season as well!

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  • Avatar
    2 years ago

    Oh my gosh, these look amazing! I love that they are low-carb and contain fall flavors like pumpkin! Great recipe!


    • E
      2 years ago

      Thank you, Valerie! These pancakes are really fantastic.
      Have a lovely weekend =)

  • Avatar
    2 years ago

    These sound so unique and delicious. I really want to try these out for myself.

    • E
      2 years ago

      Thank you, Heather! I really hope you like them!

  • Avatar
    2 years ago
    • E
      2 years ago

      Thank you, Vanessa!

  • Avatar
    2 years ago

    E, I need to honest here! I L.O.V.E panckaes buuuut I cannot for the life of me get them as fluffy as everyone else. I need to try this recipe out again but unfortunately we don’t have pumpkin puree here. Do you think I could get away with somehow putting the fresh pumpkin into the recipe it will work? Maybe I could shredd it in or boil it and mash it up? What do you think? Or maybe just stick with the plain version until I get it right! Help!

    D, xo || from Live Dream Create – D

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