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Souffled Pumpkin Pancake Recipe

Souffled Pumpkin Pancake

Recipe courtesy Katie Lee Joel

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

Showing 21-30 of 32

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  • on October 01, 2009

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    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.

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  • on August 30, 2009

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    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.

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  • on January 15, 2009

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    Everyone in my family loved this elegant breakfast treat. This recipe is not something to make if you're short on time, it takes effort and messes up a lot of dishes, but is truely worth the effort. It takes breakfast to a new level!

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  • on November 23, 2008

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    I don't care if it puffs up or not! I put enough of everything to make it awesome and my family loves it! :

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  • on November 03, 2008

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    I have made this 3 different times and have never gotten it to rise as high as Katie's. I am very gentle about folding in the egg whites. I'm not sure what trick I'm missing, but it comes out fairly flat. Nonetheless, it has turned out great each time. The first two times I made it with chopped almonds and I think I liked that better as you got crunch with each bite.

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  • on October 29, 2008

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    I made this recipe yesterday for my mom's birthday and she is still telling everyone about it today! The servings yield more like 3 ppl eating a good portion cause it's very light and airy so it's easy to eat more. You don't even need any syrup with it. I also made the brown sugar bacon to go along with it but made it on a griddle cause unlike Katie Lee and Paula's kitchens, I only have 1 oven!! I would suggest to make it in a toaster oven broiler if you can. I also love the idea below of serving as a dessert since it's so light, it would be perfect after a heavy Thanksgiving meal.

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  • on October 15, 2008

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    This would make a delicious breakfast but I served it as a dessert. I doubled the pecan & butter & brown sugar mixture and served it with cool whip and powdered sugar.

    I love pumpkin so I added extra (about 2 tbsp pumpkin puree and about 2 tsps of pumpkin spice.

    It was delicious!!

    Make sure you serve it right out of the oven. I made the mistake of serving it too late and my souffle went flat but it didn't change the taste!

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  • on October 14, 2008

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    I substituted rice flour in this recipe, so that I could try to make it for my husband who has Celiac Disease (Allergy to bread and pasta and anything with wheat in it. It has really been a challenge for us in the past year in finding him anything that is cake like that taste good. Any thing we have tried that is premade we decited was better to not have than to have the gluten free products. This batter did not raise as high as Katie's but it was fantastic.It even was something that could be served as a dessert with a nice cup of coffee or with a scoop of icecream. We also tried the brown sugar bacon. and enjoyed it as well. I will definately keep this breakfast in mind for holiday breakfasts or when we have overnight guest.

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  • on October 14, 2008

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    We didn't love this. I dirtied a lot of dishes making this mediocre pancake. My family agreed they like my pumpkin squares better and they are easier to make. The best part was the candied pecans.

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  • on October 08, 2008

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    Not that great... i wish it had more pumpkin flavor... maybe i will try this recipe again and add more pumpkin..

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