PUMPKIN PANCAKES WITH CINNAMON BROWN BUTTER
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 brown butter. Prep: 20 min. Cook: 10 min./batch Nutrition Facts: 2 pancakes with about 2 tablespoons butter equals 394 calories, 24 g fat (11 g saturated fat), 105 mg cholesterol, 612 mg sodium, 38 g carbohydrate, 3 g fiber, 9 g protein.
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Toney Oluoch
[email protected]These pancakes were a hit with my family! Everyone loved the pumpkin flavor and the cinnamon brown butter was the perfect finishing touch.
Amrito Biswas
[email protected]I loved the idea of these pancakes, but I found them to be a bit too sweet. I think I'll try reducing the amount of sugar next time.
Margaret Brooks-Wright
[email protected]These pancakes were a bit too dense for my taste. I think I would have preferred a lighter, fluffier pancake.
Ahsan Baba
[email protected]I'm a big fan of pumpkin pancakes, and these are some of the best I've ever had. They're light and fluffy, with just the right amount of pumpkin flavor.
SYED Adeel Shah
[email protected]These pancakes were a disappointment. They were dry and bland, and the cinnamon brown butter didn't help much.
Sarada Khadka
[email protected]These pancakes are the perfect fall breakfast! They're warm, fluffy, and full of pumpkin flavor.
deez clipz
[email protected]Overall, I thought these pancakes were pretty good. They were easy to make and they had a nice flavor. I would definitely make them again.
Mihnea Dima
[email protected]I had some trouble getting the pancakes to flip without breaking. I think I need to work on my spatula skills.
Yyqjeh Jejnr
[email protected]These pancakes were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Whitney Hallford
[email protected]I'm not a big fan of pumpkin, but I actually really enjoyed these pancakes. They were surprisingly light and fluffy, and the cinnamon brown butter was delicious.
Abdullah Forid
[email protected]These pancakes are a great way to use up leftover pumpkin puree. They're also a fun and festive breakfast for fall.
Uzma Hassan
[email protected]I love the addition of cinnamon brown butter to these pancakes. It really takes them to the next level.
Imran Imran dogar
[email protected]I've made these pancakes several times now, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
ADI M AL-HAMAD
[email protected]These pumpkin pancakes were a hit with my family! They were light and fluffy, with just the right amount of pumpkin flavor. The cinnamon brown butter was the perfect topping, adding a delicious richness to each bite.