Pumpkin Pancakes with Cinnamon Brown Butter

Pumpkin Pancakes with Cinnamon Brown Butter
Pumpkin Pancakes with Cinnamon Brown Butter

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

14

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

14

servings

Ingredients

  • 1/2

    cup butter, cubed

  • 1/4

    cup maple syrup

  • 1/2

    tea ground cinnamon

  • 1/4

    tea ground nutmeg

  • 1/2

    cup chopped pecans, toasted

  • 1

    & 1/2 cups all-purpose flour

  • 2

    Tbs packed brown sugar

  • 2

    tea baking powder

  • 1

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

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