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Pumpkin Pancakes with Cinnamon Brown Butter

Total Time

Prep: 20 min. Cook: 10 min./batch

Makes

14 pancakes (1 cup 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
Pumpkin Pancakes with Cinnamon Brown Butter Recipe photo by Taste of Home

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 large eggs, room temperature
  • 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 cinnamon butter.

Nutrition Facts

2 pancakes with about 2 tablespoons butter: 394 calories, 24g fat (11g saturated fat), 105mg cholesterol, 612mg sodium, 38g carbohydrate (15g sugars, 3g fiber), 9g protein.

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