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Pumpkin Pancakes with Cinnamon Brown Butter

 Pumpkin Pancakes with Cinnamon Brown Butter
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
7 ServingsPrep: 20 min. Cook: 10 min./batch

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 King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons packed brown sugar
  • 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

Directions

  • 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 the eggs, milk, pumpkin and cheese.
  • Stir into dry ingredients just until moistened.
  • Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when

2 of 2

Pumpkin Pancakes with Cinnamon Brown Butter (continued)

Directions (continued)

  • bubbles form on top. Cook until the second side is golden brown.
  • Serve with brown butter. Yield: 14 pancakes (1 cup butter).
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.