Pumpkin Pancakes with Cinnamon Brown Butter

I had some pumpkin I needed to use, so made these delicious pumpkin pancakes. I found the recipe in Taste of Home magazine. I've altered it slightly.

1/2 cup butter, cubed

1/3 cup maple syrup

1/2 tsp cinnamon

1/4 tsp. nutmeg

1/2 cup pecans, toasted

1 1/2 cups flour

3 T. packed brown sugar

2 tsp. baking powder

1 tsp. salt

2 eggs

1 1/3 cups milk

3/4 cup canned pumpkin

1/2 cup ricotta cheese ( I didn't have this, so just added a little more pumpkin and milk)

In a small 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 heat and stir in the pecans.

In a small bowl, combine the flour, brown sugar, baking powder, and salt. In another bowl, whisk the eggs, then add milk, pumpkin and cheese. Stir into dry ingredients just until moistened.

Drop by 1/4 cupfuls on a hot griddle. Turn when edges turn dry and bubble form on top. These take a little longer to cook than regular pancakes. Serve with the brown pecan butter.