Souffled Pumpkin Pancake Recipe

This fluffy Souffled Pumpkin Pancake Recipe is made with rich pumpkin puree, tangy buttermilk, warm pumpkin pie spice, and crunchy pecan halves. This recipe creates a light and airy pancake with a deep, cozy flavor, making it the perfect breakfast treat. It is perfect for a special weekend brunch during the fall and makes enough for 4 to 6 people.

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

How To Make Souffled Pumpkin Pancake Recipe

1. Preheat oven and prepare skillet: Set your oven to 350∘F (175∘C). You will need a 10-inch skillet that is safe to use in the oven.
2. Candy the pecans: Melt 2 tablespoons of butter in the skillet over medium-low heat. Add the brown sugar and stir until it dissolves. Add the pecans and cook for 2 more minutes, stirring often. Transfer the pecan mixture to a small dish and set it aside for later. Keep the skillet handy.
3. Combine the dry ingredients: In a small bowl, mix together the all-purpose flour, pumpkin pie spice, sugar, and salt. Set this bowl aside.
4. Mix the wet ingredients: Melt the remaining 3 tablespoons of butter. In a large bowl, add the egg yolks, buttermilk, vanilla, and the melted butter. Whisk everything together until it is well blended.
5. Create the batter: Gradually whisk the dry flour mixture into the wet egg yolk mixture until just combined. Be careful not to overmix. Stir in the pumpkin puree.
6. Fold in the egg whites: In a separate, clean bowl, beat the egg whites until they form soft peaks. A soft peak is when the egg white holds its shape but the tip gently curls over when you lift the beater. Gently fold the beaten egg whites into the pumpkin batter until just incorporated.
7. Bake the pancake: Gently spoon the batter into the skillet you used earlier. Sprinkle the candied pecans over the top. Bake for 20 to 30 minutes, or until the pancake is puffed up and golden brown.
8. Serve and enjoy: Carefully remove the skillet from the oven. Dust the top of the pancake with confectioners’ sugar. Cut it into wedges and serve immediately with warm maple syrup.

Recipe Tips

• Fold Gently: When adding the beaten egg whites, use a spatula to gently fold them into the batter. This keeps the air in the egg whites, which is what makes the pancake light and “souffled.” If you stir too aggressively, the pancake will be dense.
• Use an Oven-Safe Skillet: This recipe starts on the stovetop and finishes in the oven, so you must use a skillet that is oven-safe. A well-seasoned cast-iron skillet works perfectly.
• Don’t Overmix the Batter: When you combine the wet and dry ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour, which can result in a tough, chewy pancake instead of a tender one.
• Check for Doneness: The pancake is ready when the center is set and a toothpick inserted into the middle comes out clean. The top should be golden brown and puffed.

What To Serve Souffled Pumpkin Pancake

This souffled pumpkin pancake is a complete breakfast on its own, especially when drizzled with maple syrup. For a larger meal, serve it with a side of crispy bacon or savory breakfast sausage to balance the sweetness. A dollop of fresh whipped cream or a scoop of vanilla yogurt on top adds a cool, creamy contrast. For a lighter pairing, a simple fresh fruit salad with berries and melon works beautifully. Enjoy it with a hot cup of black coffee or a warm mug of spiced apple cider.

How To Store Souffled Pumpkin Pancake Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The pancake will lose some of its fluffy texture once chilled.
• Freeze: Freezing is not recommended, as the delicate, airy structure of the souffled pancake does not hold up well after thawing.

Souffled Pumpkin Pancake Recipe Nutrition Facts

• Calories: 315 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 130mg
• Sodium: 225mg
• Total Carbohydrate: 32g
• Dietary Fiber: 3g
• Sugars: 18g
• Protein: 8g

Frequently Asked Questions

• Do I have to separate the eggs? Yes, separating the eggs is the most important step for this recipe. Beating the egg whites separately and folding them in creates the light, airy, souffled texture. Without this step, you will have a much denser, flatter pancake.
• What if I don’t have an oven-safe skillet? If you don’t have an oven-safe skillet, you can transfer the batter to a greased 9-inch round cake pan or pie plate after mixing. Sprinkle the pecans on top and bake as directed.
• Can I use a different kind of nut? Absolutely. While pecans are a classic pairing with pumpkin, chopped walnuts or even slivered almonds would also be delicious. You can candy them using the same method.
• Can I make this ahead of time? This pancake is best served immediately after it comes out of the oven to enjoy its puffed, fluffy texture. It will start to deflate as it cools, so making it ahead is not recommended.

Try More Recipes:

• Pumpkin Gooey Butter Cake Recipe
• Mini Pecan Pumpkin Pies Recipe
• Pumpkin Pie Cupcakes Recipe