Pumpkin Pancakes with Cinnamon Brown Butter

Name: Pumpkin Pancakes with Cinnamon Brown Butter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 14 cakes
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

By Julie Tomblin
@julienjeremy

Credit: Taste of Home

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

14 cakes

Prep:

20 Min

Cook:

10 Min

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
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How to Make Pumpkin Pancakes with Cinnamon Brown Butter

Step-by-Step

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.
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.
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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