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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. 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!
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