Pumpkin Pancakes with Cinnamon Brown Butter

Recipe from Taste of Home (just a minor change)

Ingredients

Pumpkin Pancakes

1 1/2 cups of flour

2 Tbs brown sugar

2 tsp baking powder

1 tsp sea salt

2 eggs

1 1/3 cup vanilla coconut milk

3/4 cup canned pumpkin

1/2 cup ricotta cheese

Cinnamon Brown Butter

1/2 cup butter

1/4 cup grade B maple syrup

1/2 tsp cinnamon

1/2 tsp freshly grated nutmeg

1/2 cup pecans, chopped

Directions

1. Preheat oven to 400 degrees, place pecans on baking sheet and toast in oven for 6-8 minutes

2. In a heavy-bottom saucepan, cook the butter on medium for 8-10 minutes until browned, stirring occasionally to prevent burning

3. In a bowl, mix maple syrup, cinnamon, and nutmeg together; add to brown butter

4. Stir in pecans, simmer to keep warm until pancakes are done

5. Meanwhile, mix all the dry pancake ingredients together, then mix the wet ingredients together; combine

6. On a preheated lightly oiled griddle add 1/4 cup of pancake batter to form a circle, flip once bubbles start to form, keep cooked pancakes on a baking sheet in a 200 degree oven to keep warm while cooking the rest, serve with the sauce

My sister made these amazing pancakes for xmas and I was so impressed I wanted to try to make them myself. These were by far the best pancakes I have ever had! The flavors in the pancakes and in the sauce were amazing and they worked well together. These pancakes are so good that Eric and I ate some leftovers today cold out of the fridge for a snack and they were still delicious! I only made a few ingredient changes, so I can't take this credit for these. Eric was kind enough to cook the pancakes so I could work on the sauce:)