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Pumpkin Pancakes with Cinnamon Brown Butter Recipe

Pumpkin Pancakes with Cinnamon Brown Butter Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch YIELD:7 servings

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 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

  • 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.
  • 2. 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.
  • 3. Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when 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.

Reviews for Pumpkin Pancakes with Cinnamon Brown Butter

Sort By :
MY REVIEW
Reviewed Jan. 7, 2016

"The syrup was absolutely delicious and will be used over and over and over again; however, the pancakes left much to be desired."

MY REVIEW
Reviewed Nov. 3, 2013

"Didn't care for these.....bland, even though I added pumpkin pie spice as suggested. We too prefer the fluffy pancake to this dense pancake. Brown butter okay, nothing to say wow about. Maybe I did something wrong. We will not make these again."

MY REVIEW
Reviewed Oct. 31, 2013

"Great recipe"

MY REVIEW
Reviewed Oct. 31, 2013

"I should've learned by now that you shouldn't mess with a good thing. As much as I love pumpkin, the plain old pancake sure beat this recipe. The pancake was bland and not worth the extra efforts."

MY REVIEW
Reviewed Dec. 16, 2012

"Yum...this is a keeper. Family loved these scrumptious pancakes."

MY REVIEW
Reviewed Nov. 10, 2012

"Oh, these are soo delicious! The syrup was too "buttery" tasting so I added two tablespoons of brown sugar; WOW!"

MY REVIEW
Reviewed Nov. 8, 2012

"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."

MY REVIEW
Reviewed Nov. 4, 2012

"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."

MY REVIEW
Reviewed Oct. 25, 2012

"Nothing healthy about this recipe!!!!!"

MY REVIEW
Reviewed Oct. 24, 2012

"This was DELICIOUS!!!"

MY REVIEW
Reviewed Oct. 2, 2012

"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!"

MY REVIEW
Reviewed Sep. 29, 2012

"I will make these again. Probably could add a little more brown sugar."

MY REVIEW
Reviewed May. 30, 2012

"2 words! Best ever!!!"

MY REVIEW
Reviewed Nov. 8, 2011

"these turned out amazing!"

MY REVIEW
Reviewed Oct. 31, 2011

"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!"

MY REVIEW
Reviewed Oct. 27, 2011

"Skipped the butter and topped with fat free cream cheese instead. Very filling and delicious, a good alternative to normal, sugary pancakes."

MY REVIEW
Reviewed Oct. 26, 2011

"Just finished eating these and they were basically a dessert! So good!!!"

MY REVIEW
Reviewed Oct. 19, 2011

"These were delicious!"

MY REVIEW
Reviewed Oct. 12, 2011

"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!"

MY REVIEW
Reviewed Oct. 4, 2011

"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!!!!!"

MY REVIEW
Reviewed Oct. 3, 2011

"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."

MY REVIEW
Reviewed Sep. 15, 2011

"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!"

MY REVIEW
Reviewed Aug. 23, 2011

"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!"

MY REVIEW
Reviewed Jul. 12, 2011

"We loved this recipe. I have also made the brown butter syrup to top applesauce and coffee cakes! It's wonderful."

MY REVIEW
Reviewed Dec. 17, 2010

"WE LOVE THIS!!!!!"

MY REVIEW
Reviewed Nov. 29, 2010

"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!"

MY REVIEW
Reviewed Nov. 6, 2010

"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."

MY REVIEW
Reviewed Nov. 6, 2010

"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!"

MY REVIEW
Reviewed Nov. 5, 2010

"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."

MY REVIEW
Reviewed Oct. 22, 2010

"First time was raw in center so I used fat free milk instead and a bit of water to thin it. Perfect."

MY REVIEW
Reviewed Oct. 17, 2010

"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."

MY REVIEW
Reviewed Oct. 9, 2010

"These are the best pancakes we have ever made! This is now our #1 pancake recipe!"

MY REVIEW
Reviewed Oct. 8, 2010

"So good!! The pumpkin flavor is mild, but still there. We loved the texture of these and the brown butter is awesome!"

MY REVIEW
Reviewed Oct. 6, 2010

"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!"

MY REVIEW
Reviewed Oct. 1, 2010

"Great recipe, I made it for our residents in an assisted living community and they loved it!"

MY REVIEW
Reviewed Sep. 25, 2010

"Super simple and delicious!"

MY REVIEW
Reviewed Sep. 22, 2010

"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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