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! I highly reccomend doubling this recipe =)

Pumpkin Pancakes with Cinnamon Brown Butter

Photo by Tracey H.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup butter, cubed

  • ¼

    cup maple syrup

  • ½

    teaspoon ground cinnamon

  • ¼

    teaspoon ground nutmeg

  • ½

    cup chopped pecans, toasted

  • 1-½

    cups all-purpose flour

  • 2

    tablespoons packed brown sugar

  • ½

    teaspoon pumpkin pie spice

  • 2

    teaspoons baking powder

  • 1

    teaspoon salt

  • 2

    eggs

  • 1-⅓

    cups 2% milk

  • ¾

    cup canned pumpkin

  • ½

    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, cinnamon 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 bubbles form on top. Cook until the second side is golden brown. Serve with brown butter.


Nutrition

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