Isn’t it true that everyone needs a fantastic Pumpkin Pancake recipe for the fall season? Well, topped with a delectable cinnamon honey butter, this one is amazing.
Keep this recipe on hand for nice weekend breakfasts, brunch gatherings, or to treat overnight visitors this holiday season.
Homemade Pumpkin Pancakes with Tasty Butter
When the weather begins to cool, I prefer heartier breakfasts, such as pancakes. The fluffy morning delight is a terrific way to incorporate pumpkin flavors into your fall menu. With the addition of the cinnamon honey butter, you’ve got yourself the most delectable fall breakfast!
The ingredients are straightforward, and you’re likely to have most of them on hand. Warm up the griddle for a hearty Sunday brunch that will fill your home with the seductive aromas of autumn!
Ingredients For Pumpkin Pancakes
- 1/2 cup butter, cubed
- 1/4 cup maple syrup
- 1/2 tsp ground cinnamon(darchini powder)
- 1/4 tsp ground nutmeg(jaifel powder)
- 1/2 cup chopped pecans, toasted
- 1-1/2 cups all-purpose flour(meda)
- 2 tbsp packed brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 large eggs, room temperature
- 1-1/3 cups milk
- 3/4 cup canned pumpkin(loki, kdu, petha kdu)
- 1/2 cup ricotta cheese
- 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(darchini) and nutmeg(jaifel). Remove from the heat; stir in pecans.
- In a small bowl, combine the flour(meda), brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin(loki ,kadu) 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(darchini) butter.
2 pancakes with about 2 tbsp butter: 394 calories, 24g fat, 105mg cholesterol, 612mg sodium, 38g carbohydrate (15g sugars, 3g fiber), 9g protein.