1 Video | Photo: Souffled Pumpkin Pancake Recipe
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
Directions
Preheat oven to 350 degrees F.
Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.
In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.
Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.
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By tap236_10733990
Waltham, MA
on November 26, 2011
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I made this gluten free and dairy free. I don't own pumpkin pie spice so I used cinnamon, nutmeg and a bit of ground ginger. This was a very easy (though bowl intensive recipe and it tastes marvelous. I love that you can substitute anything that you've mashed up--banana, sweet potato, yam, pumpkin etc, and really is just a method.
For the flour I used, I used a ratio of 70% whole grain flour to 30% starch per Gluten Free Girl's recommendation. I've been using this ratio successfully for converting all sorts of recipe's, like this one. I believe my current blend is Sorghum, Buckwheat, Teff, cornstarch and sweet white rice. I also added 1 Tablespoon of Ground Flax as binder.
For my buttermilk I used 1/2 lemon and added unsweetened coconut milk to make it 2/3's of a cup. Works like a charm every time. For the butter I used Earth Balance Soy Free "Butter."
I used the baking time to clean up all my bowls, then sat down to a very tasty breakfast.
By agriswold
on June 28, 2011
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I just made this for the first time for tonight’s breakfast for dinner menu. I’ve seen the episode a few times, and was curious. I used my grandmother’s cast iron pan that I just got, and it came out spectacularly!
It was Deeeeeelicious!!! I followed the recipe with no changes and it turned out great. The texture is light and fluffy too. I will definitely make this again without hesitation. This recipe is perfect for leftover canned pumpkin, and it’s easy to do and offers a nice presentation. My family ate the whole thing!!
By miadlphns1
Cape Coral, FL
on May 28, 2011
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Any suggestions for a substitute for the nuts? I'm making this for someone with nut allergies. Thanks!
Read all 27 reviews