Pumpkin Pancake Souffle Recipe

Name: Pumpkin Pancake Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; ¼ cup pecan halves; ⅔ cup whole wheat flour; 1 teaspoon pumpkin pie spice; ⅓ cup sugar substitute; ¼ teaspoon salt; 4 eggs, separated; ⅔ cup skim milk; 1 ¼ teaspoons vanilla extract; 1 cup pumpkin puree

Servings: persons

3 tablespoons butter
¼ cup pecan halves
⅔ cup whole wheat flour
1 teaspoon pumpkin pie spice
⅓ cup sugar substitute
¼ teaspoon salt
4 eggs, separated
⅔ cup skim milk
1 ¼ teaspoons vanilla extract
1 cup pumpkin puree

1
Preheat oven to 350 degrees F.
2
In a small bowl mix together the flour, pumpkin pie spice, sugar substitute and salt.
3
Melt the 3 tablespoons of butter in a separate bowl.
4
In a large bowl, add egg yolks, skim milk, vanilla and melted butter and whisk until blended.
5
Gradually whisk in flour mixture.
6
Stir in the pumpkin puree.
7
Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture.
8
Carefully spoon the batter into a greased skillet.
9
Sprinkle the top of the pancake mixture with the pecans.
10
Bake for 20 to 30 minutes or until golden brown.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, ¼ cup pecan halves, ⅔ cup whole wheat flour, 1 teaspoon pumpkin pie spice, and more.

Yes, Pumpkin Pancake Souffle falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pancake Souffle

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