Souffled Pumpkin Pancake

Recipe courtesy Katie Lee Joel

Show: Paula's Best DishesEpisode: Ladies Who Lunch

Rated: 4 stars out of 5Rate itRead users' reviews (16)

Cook Time:
30 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 30 min
Total:: 40 min

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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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Comments & Reviews

recipe Souffled Pumpkin Pancake
Kathy Woodbury, NY 11-06-2009
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Below expectations
Rated: 2 stars out of 5

My husband & I were really excited to make this recipe since we love pumpkins and pancakes. I followed the directions and per... other reviews, I added 1/4 tsp baking powder and reduced the sugar by 2 tbsps. I actually didn't think it was sweet enough so I shouldn't have changed the amount of sugar I put in. I didn't think the pancake was too flavorful. I was expecting somewhat of a pancake texture and it didn't have that either. I wouldn't make this again. Read more
recipe Souffled Pumpkin Pancake
Kimberly Virginia Beach, VA 10-18-2009
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Sweet breakfast..excellent
Rated: 5 stars out of 5

I made this recipe this morning..it is rich & yummy. For a family of 5 it went fast. We love pumpkin and thought this would... be a great fall breakfast...it was. I will make this again...and probably make two..lol!!!! Read more
recipe Souffled Pumpkin Pancake
Jared davie, FL 10-17-2009
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Really Light and well balanced
Rated: 5 stars out of 5

I noticed that alot of people had a problem with volume on this recipe. I went from a 10 inch pan to an 8 inch pan and added... 1/4 teaspoon of baking powder and it came out perfectly.. :-)Read more
recipe Souffled Pumpkin Pancake
charlotte jacksonville, FL 10-11-2009
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souffle pumpkin pancake
Rated: 5 stars out of 5

I made this for my husband, he loved it, I crushed the pecans in my coffee grinder, I also added extra pumpkin and butter,... we had it for dessert, thanks for the recipe we love everything pumpkin!Read more
recipe Souffled Pumpkin Pancake
krista vista, CA 10-01-2009
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A homerun
Rated: 5 stars out of 5

Way to go Katie. I have a child that does not like chocolate, my other 4 love it. It was nice to find something special to... make for the one that usually gets the shaft. She loves pumpkin and this was actually a hit with ALL of my family of 7. I will be making this often, but definitely the day after Thanksgiving for all of my company. Super simple, though I would add a bit more salt next time. I make homemade syrup http://allrecipes.com/Recipe/Absolute-Best-Pancake-Syrup/Detail.aspx to go with all of my pancakes, it is to die for. Sorry to hear about your split with Billy, you were an adorable couple.Read more
recipe Souffled Pumpkin Pancake
Ramona Phoenix, AZ 08-30-2009
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Very Light, Yet Filling!
Rated: 5 stars out of 5

I made this for myself on my family's regular "Pizza Night" because I am completely burned out on pizza (a "breakfast for... dinner" motif). I had just bought a 10" cast iron skillet to try a Dutch Baby pancake recipe (that was OK, but not great) and thought this recipe would work well using a cast iron skillet. I did use extra pumpkin because otherwise the rest of the can would be thrown away. I baked it in the oven for the full 30 minutes. My pancake did rise nicely, had an airy "souffle" texture and tasted great, but I like sweet (I also applied a liberal sprinkling of powdered sugar) so I can understand other reviewers saying it was too sweet. I couldn't eat more than 1/4 of the whole thing, so the rest is in the fridge -- don't know yet how well it tastes reheated. Next time, I'll use more pecan/brown sugar topping and maybe try pureed bananas since I don't normally have canned pumpkin on hand. It does require several bowls, but cleanup isn't too bad if you clean as you go and melt the butter in the large bowl everything ends up in anyway.Read more