Pumpkin Pancakes with Cinnamon Brown Butter Recipe
- 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
- 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).
1 each: 394 calories, 24g fat (11g saturated fat), 105mg cholesterol, 612mg sodium, 38g carbohydrate (15g sugars, 3g fiber), 9g protein.
Reviews for Pumpkin Pancakes with Cinnamon Brown Butter
"The syrup was absolutely delicious and will be used over and over and over again; however, the pancakes left much to be desired."
"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."
"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."
"Yum...this is a keeper. Family loved these scrumptious pancakes."
"Oh, these are soo delicious! The syrup was too "buttery" tasting so I added two tablespoons of brown sugar; WOW!"
"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."
"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."
"Nothing healthy about this recipe!!!!!"
"This was DELICIOUS!!!"
"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!"
"I will make these again. Probably could add a little more brown sugar."
"2 words! Best ever!!!"
"these turned out amazing!"
"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!"
"Skipped the butter and topped with fat free cream cheese instead. Very filling and delicious, a good alternative to normal, sugary pancakes."
"Just finished eating these and they were basically a dessert! So good!!!"
"These were delicious!"
"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!"
"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!!!!!"
"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."
"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!"
"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!"
"We loved this recipe. I have also made the brown butter syrup to top applesauce and coffee cakes! It's wonderful."
"WE LOVE THIS!!!!!"
"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!"
"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."
"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 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."
"First time was raw in center so I used fat free milk instead and a bit of water to thin it. Perfect."
"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."
"These are the best pancakes we have ever made! This is now our #1 pancake recipe!"
"So good!! The pumpkin flavor is mild, but still there. We loved the texture of these and the brown butter is awesome!"
"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!"
"Great recipe, I made it for our residents in an assisted living community and they loved it!"
"Super simple and delicious!"
"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."