Savor the Weekend With This Kabocha Ricotta Pancake Recipe

Savor the Weekend With This Kabocha Ricotta Pancake Recipe

The busy week has come to an end. After a good night's rest, nothing says hello weekend like a relaxing, elegant breakfast on a Saturday morning.

Even if you’re not a breakfast person, there’s something to be said for warm, fluffy pancakes --- especially when it feels like you’re eating a cloud!

Traditional pancake recipes often call for processed flour and refined sugar. These can make their texture heavier. It can also spike your blood sugars, wrecking your mood and waistline.

Looking to take your pancake creations up a notch while keeping your health in mind? Then you’re in for a treat.

Inspired by Naturally Ella (1), this fluffy and custard-like kabocha ricotta pancake recipe will warm your heart and satisfy your craving for elegant, feel-good comfort food. Our KaraMD twist adds a dose of serenity, making it the perfect way to help you savor the weekend.

Related article: 13 Healthy Flour Substitutes for Better Baking (3)

What is Kabocha?

If you’re not familiar with kabocha, you’re not alone. Also known as Japanese pumpkin, this peculiar vegetable actually belongs to the winter squash family and shares characteristics of watermelon, cucumber, and zucchini (2).

Because of its naturally sweet flavor and fluffy interior texture, it makes an ideal candidate for soups and delicious pancake recipes. Ricotta is also a go-to when it comes to pancake ingredient alternatives, as it offers an airy, cloud-like consistency that is too good to pass up.

Now you may be wondering, how do you make pancakes out of squash? And more importantly, why?

Squash is a diverse and unique vegetable that offers impressive health benefits. For example, did you know that kabocha can help:

    • Lower blood pressure
    • Balance blood sugar levels
    • Reduce your risk of cancers
    • Promote eye and skin health
    • Inhibit oxidative stress

This is because kabocha possesses such a high antioxidant and low-carbohydrate profile (4). People will use kabocha squash to lose weight and keep their body and mind sharp, vibrant, and youthful.

Related Recipe: Warm Up with This Acorn Squash Soup Recipe (5)

Why Ricotta Cheese?

Ok, so kabocha is kind of a big deal. But why would someone add ricotta cheese to their pancake mix?

Believe it or not, adding ricotta cheese helps break up the breadiness found in traditional pancake recipes. It also locks in more moisture and adds a richer flavor to the batter (6).

That said, you can’t just add a scoop of ricotta and call it a day. There needs to be a specific ratio of wet and dry ingredients to ensure the pancakes aren’t too heavy.

If you follow this recipe, you’ll be delighted by the soft and cloud-like flapjacks that offer a unique dining experience.


For this recipe, you’ll need the following ingredients:

    • ½ cup kabocha squash puree
    • 2 Tbsp pure, organic maple syrup
    • 1/2 tsp vanilla extract
    • 1/2 cup whole milk ricotta cheese
    • 3/4 cup whole milk
    • 2 Tbsp grass-fed butter (melted), plus more for cooking
    • 2 large eggs, whites separated from yolks
    • 1 cup einkorn flour (or organic wheat flour)
    • 1 tsp baking powder
    • 1/4 tsp sea salt
    • ¼ tsp cinnamon (optional)
    • 3 capsules KaraMD Total Serenity, opened*

*If mixing the powder into the batter doesn’t sound appealing, take a few capsules with your morning coffee or tea for an exceptionally tranquil morning.


    1. To make the squash puree: cut the kabocha squash into wedges and remove the seeds. Steam or steam-roast wedges until soft and easily pierced with a fork. Once done, scoop the flesh out and puree it in your blender or food processor.
    2. Place the ricotta and squash puree in a large bowl; stir to combine. Add the whole milk, organic maple syrup, grass-fed butter, and vanilla extract and mix until combined.
    3. In a separate bowl, separate the eggs. Add the yolks to the kabocha ricotta mixture.
    4. Add all dry ingredients and stir until blended. Take the egg whites and beat until stiff peaks form using a hand or electric mixer. Gradually add the egg white to the batter, folding gently. You want the batter to be light and airy. 
    5. Heat a skillet or griddle to low to medium-low heat.  Grease with butter or coconut oil if desired.  Once your skillet is hot enough to sizzle water, pour about 1/3 cup of batter and let cook for 2-3 minutes. Pancakes should begin to bubble slightly. Flip and let cook for another 1-2 minutes until the pancake is cooked through.
    6. Take off the skillet and serve up with your favorite toppings. Some ideas include almond butter, fruit, nuts, seeds, and of course maple syrup.

Substitutions and Storage Tips

    • Ricotta cheese: if you’re trying to avoid dairy, you may be able to use tofu as a ricotta alternative. Keep in mind that the texture is different, so the end product is likely to be heavier than you’d like (7).
    • Storage: Although leftovers might be rare, you can safely store leftover pancakes in the fridge for up to one week. If you need to store some in the freeze, make sure they’re in an airtight container and they should be fine for 2-3 months (8).

Wrap Up

Pancakes are a classic breakfast food that has been around for decades. These flat, soft flapjacks can be created in several different ways and topped with your favorite fruits, nuts, seeds, and more.

If you’re looking to mix up your pancake experience, give kabocha and ricotta a try. This dynamic duo is packed with protein, vitamins, and health-boosting antioxidants to keep your body feeling youger and your kitchen’s creative juices flowing!

And don’t forget to add some Total Serenity (9) to the mix. Cheers to a calming, relaxing weekend!










✝✝This noted statement is based on independent research and is not necessarily the opinion of the author