PUMPKIN PANCAKES WITH CINNAMON BROWN BUTTER

Pumpkin Pancakes with Cinnamon Brown Butter image

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

Provided by Taste of Home

Time 30m

Yield 14 pancakes (1 cup butter).

Number Of Ingredients 13

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

Steps:

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 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 cinnamon butter.

Nutrition Facts : Calories 394 calories, Fat 24g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 612mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 3g fiber), Protein 9g protein.