Pumpkin-Ricotta Pancakes

Updated at: Thu, 17 Aug 2023 09:50:00 GMT

Step 1

Melt 2 tablespoons of butter. Pour the melted butter into a mixing bowl. Let cool slightly, then whisk in the eggs, milk, pumpkin puree, ¼ cup of ricotta cheese, and vanilla extract until smooth.

Step 2

Whisk the dry ingredients in a separate, larger mixing bowl. Slowly pour the wet ingredients into the dry ingredients, whisking to combine. Lumps are okay!

Step 3

Warm the remaining 2 tablespoons of butter in a large skillet set on medium heat. When the butter is done foaming, add a spoonful of batter (about 2 tablespoons) and use the back of the spoon to gently flatten the batter into a round pancake. Repeat—taking care not to overcrowd the skillet with pancakes.

Step 4

Cook until the bottoms are golden, about 3 minutes. Flip the pancakes, then cook until the other side starts to brown. Transfer to a plate. Repeat until all batter is used. Cool pancakes to room temperature.

Step 5

Cut the banana in half crosswise. Peel one half and cut into spears. One quick way to do this: poke your index finger into the center of the cut side and push. The pressure naturally splits the fruit into spears. Roll the spears in ground pecan. Store the other half of the banana for a future meal—or snack on it as baby eats.

Step 6

Offer 2 or 3 pancakes with the remaining ricotta cheese on the side and a sprinkle of ground pecan. Exact serving size is variable. Let the child’s appetite determine how much is eaten.

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