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Souffled Pumpkin Pancake Recipe

Souffled Pumpkin Pancake

Recipe courtesy Katie Lee Joel

Show: Paula's Best DishesEpisode: Ladies Who Lunch

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on March 30, 2012

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    This was alright... I didn't think the souffle was as flavorful as it could've been. It also took a good 45-50 mins to bake through. It seemed like a lot of effort for something that was a B grade item. I would suggest maybe brown sugar instead of white, more candied pecans, and more spice. I was hoping not to have to use syrup, but I had to to have enough flavor.

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  • 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.

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  • 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!!

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  • 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!

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  • on February 16, 2011

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    Great recipe! Absolutely delicious with bananas instead of pumpkin, too.

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  • on December 26, 2010

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    This recipe is easy to follow, delicious, and is very impressive in appearance. Serve it right out of the oven for best results.

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  • on December 04, 2010

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    Delicious! I followed the recipe with no changes and it turned out great. The texture is definitely souffle-like which I love. My husband and 3 and 4 year old daughters (who barely like anything loved it. I will definitely make it again as it was nice to have a recipe to use up the leftover canned pumpkin after making Thanksgiving pies.

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  • on November 10, 2010

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    Used my trusty cast iron and it came out as a spectacular showcase of a fall breakfast. Perfect as is. Might add a bit of brown sugar to it next time to bump up a deeper sweet flavor..or a bit of molasses.

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  • on July 24, 2010

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    Such an easy recipe, and what a presentation. Fall time I follow this recipe 100%, and when its a little hotter outside I sub the pumpkin with bananas that are beginning to turn and wow, banana souffled pancake for breakfast! My husbands favorite. Thanks Paula!!

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  • on May 22, 2010

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    I made this for out of town company and it was WONDERFUL..The Bacon is really good too. You won't be disappointed with this recipe... i can't believe
    someone would change the recipe and rate it down. It just shows they CAN'T
    FOLLOWING DIRECTIONS. I just love the posts of people like that and the ones
    that rate something they didn't even make. OMG...

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