Souffled Pumpkin Pancake Recipe

Name: Souffled Pumpkin Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter; 1 tablespoon brown sugar; 1/4 cup pecan halves; 2/3 cup all-purpose flour; 1 teaspoon pumpkin pie spice; 1/3 cup sugar; 1/4 teaspoon salt; 4 eggs, separated; 2/3 cup buttermilk; 1 1/4 teaspoons vanilla extract; 1 cup pumpkin puree; Confectioners' sugar, for dusting; Maple syrup, for serving

Servings: persons

5 tablespoons butter
1 tablespoon brown sugar
1/4 cup pecan halves
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/3 cup sugar
1/4 teaspoon salt
4 eggs, separated
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup pumpkin puree
Confectioners' sugar, for dusting
Maple syrup, for serving

1
Preheat oven to 350 degrees F.
2
Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat.
3
Add the brown sugar and stir until the sugar begins to melt.
4
Add the pecans and cook for 2 more minutes.
5
Transfer the pecan mixture to a small dish and set aside.
6
Reserve the skillet for the pancake.
7
In a small bowl mix together the flour, pumpkin pie spice, sugar and salt.
8
Set aside.
9
Melt the remaining 3 tablespoons of butter.
10
In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended.
11
Gradually whisk in flour mixture.
12
Stir in the pumpkin puree.
13
Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture.
14
Gently spoon the batter into the reserved skillet.
15
Sprinkle the top of the pancake mixture with the reserved pecan mixture.
16
Bake for 20 to 30 minutes or until golden brown.
17
Dust the pancake with confectioners' sugar.
18
Cut into wedges and serve with maple syrup.

799

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 13 ingredients. The key ingredients include: 5 tablespoons butter, 1 tablespoon brown sugar, 1/4 cup pecan halves, 2/3 cup all-purpose flour, and more.

Yes, Souffled Pumpkin Pancake 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.

Souffled Pumpkin Pancake

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