Fluffy pancakes with all the great tastes of fall.
1. Combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.
2. Mix together the milk, pumpkin puree, ricotta, and egg in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combined. (The batter may still have a few lumps—that is okay.)
3. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Flip when bubbles begin to form on the top surface and cook the second side until golden brown, a couple minutes more.
4. Serve with cinnamon powdered sugar or syrup.
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These had a good flavor, but were too darn thick. I kept having to add milk to thin it out a bit, but then I ended-up over-mixing it. I had to cook far too long to get done in the middle.
If I make again, I’ll have to add at least 1/2 to 1 cup of milk for my taste… 
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