Pumpkin Pancakes with Cinnamon Brown Butter

E and I just had these for dinner. They are so filling and super yummy!

Cinnamon Butter
1/2 cup butter
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans toasted( I omitted these because I thought it was a lot to have in the sauce/butter)

Pancakes
1 1/2 cups flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/3 cups milk
3/4 cup canned pumpkin
1/2 cup ricotta cheese

In a small saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add maple syrup, cinnamon and nutmeg. Remove from heat, stir in pecans.

In a small bowl combine flour, brown, sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin, and cheese. Stir into the dry ingredients just until moistened.

Drop the batter by 1.4 cupfuls onto a greased hot griddle; trun when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter.


Source: 2011 Taste of Home Annual Recipes.