Pumpkin Pancakes with Cinnamon Brown Butter
Ingredients
- 1/2 c
- butter, cubed
- 1/4 c
- maple syrup
- 1/2 tsp
- ground cinnamon
- 1/4 tsp
- ground nutmeg
- 1/2 c
- chopped pecans, toasted
- 1 1/2 c
- all purpose flour
- 2 Tbsp
- brown sugar, firmly packed
- 2 tsp
- baking powder
- 1 tsp
- salt
- 2
- eggs
- 1 1/3 c
- 2% milk
- 3/4 c
- canned pumpkin
- 1/2 c
- ricotta cheese
How to Make Pumpkin Pancakes with Cinnamon Brown Butter
- 1In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon, and nutmeg. Remove from the heat, stir in pecans.
- 2In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened.
- 3Drop batter by 1/4 cupfuls onto a greased hot griddle, turning when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter.
