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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 32 reviews
By Winstonk
Cleveland, OH
on January 06, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Excellent but I used a full 15 oz. can of pumpkin puree which was somwhat too much and it didn't firm up as expected. Still this is delicious and plan to make it again.
By sclee2_5957082
WASHINGTON, DC
on November 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tasty! It's been a "do over" in my family this past month - a definite weekend go-to since I'm drowning in pumpkins. I've been putting the batter in mini muffin tins and my son takes them to school as a lunch snack.
By L8blumR
Austin, TX
on November 18, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I improved the recipe as follows:
Skip the pecans.
Place a hot stone in the oven 1/2 hour for preheat for even heating.
Start with all the ingredients at room temperature.
Food processor the sugar into a finer grain.
Separate the eggs using the 3-bowl method.
Melt the butter; then add the pumpkin, then egg yolks, then buttermilk, vanilla, and the flour mixture. Continue on medium-low heat until mixture is thoroughly warmed.
Scrupulously clean the bowls and utensils to be used with egg whites.
Add 1/2 tsp cream of tartar to egg whites before beating.
Gently fold warmed pumpkin mixture into egg whites by sliding the pumpkin mixture under the egg whites, then pulling the pumpkin over the egg using a rubber spatula.
Pour the mixture into a well-oiled cast iron skillet, or twice-greased muffin pans.
Skip the syrup.
Read all 32 reviews