This is one of our favorite ways to use the fresh Whidbey Island pumpkins from the local farms. These pumpkin pancakes are light and fluffy and go best with our cinnamon brown butter sauce. They are always popular with the guests and are easy to make.
Pumpkin Pancakes with Cinnamon Brown Butter Sauce
- 1 ½ cups all-purpose flour
- 2 Tbsp. packed brown sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 2 eggs
- 1 1/3 cups milk
- ¾ cup pumpkin puree
- ½ cup ricotta cheese
Cinnamon Brown Butter Sauce
- ½ cup butter
- ½ cup maple syrup
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ½ cup chopped pecans toasted
For the sauce, in a small heavy saucepan, cook butter over medium heat for 8 to 10 minutes or until golden brown, stirring occasionally. Add maple syrup, cinnamon and nutmeg. Remove from heat; stir in pecans. Keep warm.
In a medium 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 ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top.
Cook until the second side is golden brown. Serve with sauce.