pumpkin pancakes with cinnamon brown butter

Name: Pumpkin Pancakes with Cinnamon Brown Butter
Prep time: 20 min
Cook time: 10 min
Yield: 14
Ingredients: 1/2 cup(s) butter, cubed; 1/4 cup(s) maple syrup; 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; 1/2 cup(s) chopped pecans, toasted; 1 1/2 cup(s) all purpose flour; 2 tablespoon(s) brown sugar, firmly packed; 2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 2 - eggs; 1 1/3 cup(s) 2% milk; 3/4 cup(s) canned pumpkin; 1/2 cup(s) ricotta cheese

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73 Pinches 1 Photo

Julie Tomblin

Rochelle, IL

Updated on Feb 15, 2012

Credit: Taste of Home

Rate

prep time 20 Min

cook time 10 Min

method ---

yield 14 cakes

Ingredients

1/2 cup butter, cubed
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans, toasted
1 1/2 cups all purpose flour
2 tablespoons brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon salt
2 - eggs
1 1/3 cups 2% milk
3/4 cup canned pumpkin
1/2 cup ricotta cheese

How To Make pumpkin pancakes with cinnamon brown butter

Step 1

In 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.

Step 2

In 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.
Step 3

Drop 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.
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