Pumpkin Pancakes with Cinnamon Brown Butter

We tried these out for breakfast this morning. Can I just say - Delightful!!! I already have a pumpkin pancake recipe and waffle recipe. However, this recipe replaces them all. They were so yummy!

 

Pumpkin Pancakes with Cinnamon Brown Butter
INGREDIENTS FOR 14 PANCAKES:
½ C. Butter, Cubed
¼ C. Maple Syrup
½ tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
½ C. Chopped Pecans, Toasted
1½ C. Flour
2 Tbs. Packed Brown Sugar
2 tsp. Baking Powder
1 tsp. Salt
2 Eggs
1 1/3 C. Milk
¾ C. Canned Pumpkin
½ C. Ricotta Cheese
INSTRUCTIONS:
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.
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. Top with maple syrup and Pecans.
COMMENTS: This recipe came from the Nov. Taste of Home.