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Good morning, indeed! These tender, moist, pumpkin pancakes will make everyone wake up early. The cinnamon butter makes a flavor combo that is out of this world! —Courtney Shay, Gaithersburg, Maryland
This recipe is:
Quick
Nutritional Facts 2 pancakes with about 2 tablespoons butter equals 394 calories, 24 g fat (11 g saturated fat), 105 mg cholesterol, 612 mg sodium, 38 g carbohydrate, 3 g fiber, 9 g protein.
Originally published as Pumpkin Pancakes with Cinnamon Brown Butter in Taste of Home October/November 2010, p101
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Reviewed on Dec. 16, 2012 by tizzylm
Yum...this is a keeper. Family loved these scrumptious pancakes.
Reviewed on Nov. 10, 2012 by bygrace7
Oh, these are soo delicious! The syrup was too "buttery" tasting so I added two tablespoons of brown sugar; WOW!
Reviewed on Nov. 08, 2012 by hawki427
We loved these pancakes! I left out the pecans & the ricotta cheese & they turned out great. We have hardly any leftovers. I would maybe double the syrup next time, however.
Reviewed on Nov. 04, 2012 by micheleclow
I really thought with all of those great reviews that these pancakes would be amazing, but I didn't think they had any flavor at all. We were all very disappointed. Also, the middle didn't cook very well.
Reviewed on Oct. 25, 2012 by bteshka
Nothing healthy about this recipe!!!!!
Reviewed on Oct. 24, 2012 by RaOwBe
This was DELICIOUS!!!
Reviewed on Oct. 02, 2012 by rcswv
I made these today at work. The aroma brought in people from all over the building. Luckily I doubled the batch but still not one pancake was left. The only thing negative was that we ran out of the syrup, so next time I will make more. Wonderful...as is!
Reviewed on Sep. 29, 2012 by ctexastaz
I will make these again. Probably could add a little more brown sugar.
Reviewed on May. 30, 2012 by hal47
2 words! Best ever!!!
Reviewed on Nov. 08, 2011 by kalisditz
these turned out amazing!
Reviewed on Oct. 31, 2011 by kerly4
My family loved these! Followed the recipe as written - the pancakes were very moist and the cinnamon brown butter was delicious! We even froze the extra pancakes so that we could have them during the week. Yum!
Reviewed on Oct. 27, 2011 by strayxdogxstrut
Skipped the butter and topped with fat free cream cheese instead. Very filling and delicious, a good alternative to normal, sugary pancakes.
Reviewed on Oct. 26, 2011 by marrisa_s
Just finished eating these and they were basically a dessert! So good!!!
Reviewed on Oct. 19, 2011 by chin-chilla
These were delicious!
Reviewed on Oct. 12, 2011 by VictoriaElaine
Followed this recipe exactly except left the pecans out of the butter. These pancakes are melt-in-your-mouth delicious & everyone raved about the cinnamon brown butter. Comfort food at it's best!
Reviewed on Oct. 04, 2011 by dedaniel
Made them w/mashed sweet potato and added cinnamon and ground nutmeg. Didn't need the browned butter syrup, but I'm sure it's yummy too. They're wonderful!!!!!
Reviewed on Oct. 03, 2011 by RanchoRam
The only thing is that you have to double this recipe and triple the syrup or people are upset about just getting a few of these wonderful pancakes! They are good cold with cream cheese spread on them as a snack.
Reviewed on Sep. 15, 2011 by ocamb105
These pancakes are so moist and flavorful! I added 1 teaspoon of cinnamon and 1/4 teaspoon of pumpkin pie spice. Did not even need the butter! I am already planning on when to make them again!
Reviewed on Aug. 23, 2011 by Chelsto2
These are the most fantastic pancakes ever! The first time I ate them I totally coveted the leftovers from my kids they were so good!
Reviewed on Jul. 12, 2011 by lmmf73
We loved this recipe. I have also made the brown butter syrup to top applesauce and coffee cakes! It's wonderful.
Reviewed on Dec. 17, 2010 by KatieKing09
WE LOVE THIS!!!!!
Reviewed on Nov. 29, 2010 by lindsey.lijana
The ricotta cheese made the center of these pancakes have a cheesecake like texture. They are really easy to make and look like you spent all morning in the kitchen!
Reviewed on Nov. 06, 2010 by HeatherHH
The pancakes were doughy on the inside when they were done on the outside. Given how much pumpkin and ricotta cheese is called for, this is probably the intended texture, but I prefer a typical pancake texture. The pancake would only get 1 star from me.The cinnamon brown butter, however, is very good, and I will make it again, without the pecans though.
The pancakes were doughy on the inside when they were done on the outside. Given how much pumpkin and ricotta cheese is called for, this is probably the intended texture, but I prefer a typical pancake texture. The pancake would only get 1 star from me.
The cinnamon brown butter, however, is very good, and I will make it again, without the pecans though.
Reviewed on Nov. 06, 2010 by ejkrause
This recipe was wonderful, my kids loved it, even the one who never likes anything! I did make the syrup with a little less butter, but it was still wonderful!
Reviewed on Nov. 05, 2010 by carrie carney
My two girls aged 4.5 and 3 LOVED these and I felt good about serving them something with pumpkin in it- although the butter/syrup topping probably cancelled out the benefit of the "hidden" veggie. The brown butter syrup is FABULOUS and I would make that again even for frozen waffles.
Reviewed on Oct. 22, 2010 by chris and jenn
First time was raw in center so I used fat free milk instead and a bit of water to thin it. Perfect.
Reviewed on Oct. 17, 2010 by Bean Q
I have no idea what went wrong, but all I could get was gooey mess fried on the outside and raw on the inside. I even tried baking and microwaving these after frying them. It was very disappointing and I ended throwing all the batter out.
Reviewed on Oct. 09, 2010 by Cathi H
These are the best pancakes we have ever made! This is now our #1 pancake recipe!
Reviewed on Oct. 08, 2010 by jbug827
So good!! The pumpkin flavor is mild, but still there. We loved the texture of these and the brown butter is awesome!
Reviewed on Oct. 06, 2010 by rup635
Fantastic! Only change I will make next time is to double up on the Cinnamon Brown Butter as we ran out of it before the pancakes were gone. Easy and delicious!
Reviewed on Oct. 01, 2010 by Kathy H
Great recipe, I made it for our residents in an assisted living community and they loved it!
Reviewed on Sep. 25, 2010 by kristymarkners
Super simple and delicious!
Reviewed on Sep. 22, 2010 by gaylerene
We had these this morning and it certainly woke my boys up in a great mood. I threw in a handful of craisins in the batter. I think they would be good in the brown butter also. I thought the pumpkin flavor was very mild and may add some pumpkin pie spice to the batter next time. The brown butter is a treat. I spooned some on each stack and they finished off with regular syrup if they needed it. I'm thinking about using it for a ladie's brunch/bible study. Dolloped with a spot of whipped cream they'd be even extra-extra special. Lots of possibilities with these for the autumn season.
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