Pumpkin Pancakes with Cinnamon, Brown Butter, Pecan Topping

By Texaschef11

Ingredients

• TOPPING:
• 1/2 cup butter
• 1/3 cup maple syrup
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 cup chopped pecans, toasted
• PUMPKIN PANCAKES:
• 1-1/2 cups all-purpose flour (we used 100% whole-wheat flour)
• 2 Tbs. brown sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 2 eggs
• 1-1/3 cups milk
• 3/4 cup canned pumpkin
• 1/2 cup ricotta cheese

Preparation

Step 1

FOR TOPPING: 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. Set aside.

FOR PANCAKES: 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/pecan topping. Enjoy!