Pumpkin Pancakes With Cinnamon Brown Butter Recipes

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PUMPKIN CINNAMON PANCAKES



Pumpkin Cinnamon Pancakes image

"We have pancakes a lot at our house, so I like to look for variations on traditional recipes," notes Elizabeth Montgomery of Allston, Massachusetts. "Our daughter just loves the great taste of these moist pumpkin pancakes."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 dozen.

Number Of Ingredients 9

2 cups biscuit/baking mix
2 tablespoons brown sugar
2 teaspoons ground cinnamon
2 eggs
1 can (12 ounces) evaporated milk
1/2 cup canned pumpkin
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Optional Toppings: Maple syrup, frozen whipped topping, thawed and fresh blackberries

Steps:

  • In a bowl, combine the baking mix, brown sugar and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well., Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with toppings as desired.

Nutrition Facts : Calories 333 calories, Fat 16g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 587mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 9g protein.

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

Categories     Breakfast     Brunch

Time 30m

Yield 14 pancakes (1 cup butter).

Number Of Ingredients 13

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.

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