Souffled Pumpkin Pancake

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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.

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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.

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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.

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Okay, this is crazy good... I wanted to make something special, and a bit different for breakfast this morning - using leftover pumpkin. I searched the site and this immediately caught my eye. I skipped the pecan part, because my sweetie hates nuts. I also didn't have buttermilk or enough white sugar. No problem. I subbed half-n-half (it's all I had - we don't drink milk and brown sugar for those missing parts, respectively. It came together quickly and took about 22 minutes to bake, which was less time than I expected (our oven is OLD. We topped ours with a bit of butter and maple syrup. It was a huge hit. The fella ate 3 wedges with breakfast, and finished off the leftovers this evening. It reheats beautifully. I will definitely make this again.

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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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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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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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Any suggestions for a substitute for the nuts? I'm making this for someone with nut allergies. Thanks!

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

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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.