1-First: whisk together the dry ingredients in one bowl: 2 cups all-purpose flour, 1/4 cup sugar, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon baking soda, and 1/4 teaspoon nutmeg.

2-In another bowl, mix the wet ingredients: 1 cup pumpkin puree, 1 cup full-fat ricotta cheese, 2 lightly beaten eggs, 1.5 cups milk, and 4 tablespoons melted butter until smooth.

3-Gently fold the wet mixture into the dry ingredients until just combined, being careful not to overmix for that perfect fluffy texture.

4-Heat a griddle or nonstick skillet over medium heat, then scoop 3 to 5 tablespoons of batter per pancake.

5-Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Smaller pancakes are more filling, so keep them to about 3-4 inches across.

6-Serve immediately with toppings like chopped pecans, dried cranberries, syrup, butter, or powdered sugar for a delightful finish.