Pumpkin Ricotta Pancakes

1 1/2 c. all purpose flour
2 Tbsp dark brown sugar
1 Tbsp sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
2 eggs, beaten
1 1/2 c buttermilk
3/4 c. ricotta
1/2 c. pumpkin puree
2 Tbsp butter, melted and cooled plus more for the griddle or pan for cooking

Sift together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and ginger.
Mix together eggs, buttermilk, ricotta, pumpkin and butter.
Add wet ingredients to dry and whisk until just combine.  DO NOT OVER MIX
Cook over medium low heat in butter in 1/4 c. size cakes.

I make a double batch, cool, then freeze in between parchment for weekday use.  Works beautifully.