Hi. I’m Meghan and I’m a Pumpkin-o-holic. I don’t think that’s a word but I can think of multiple people who would be joining me in this kind of support group.
I’m not sure what it is, but I love all things pumpkin. Pumpkin spice lattes. Pumpkin bread. I add pumpkin to my chili. Pumpkin puree and vanilla yogurt… I could go on and on.
I was watching The Food Network the other day and wouldn’t you know, Paula Deen was making a pumpkin souffle pancake. I couldn’t take my eyes off the of TV. And get this, I’m not a fan of pancakes… but since this pancake has pumpkin in it, I HAD to try it.
This is a quick and easy breakfast to make on the weekend. It’s perfect to serve to your family or to impress some guests.
This is how your pancake will look before it’s baked.
And this is after….
YUM! I love how this is cooked in a skillet. It’s waaay easier than standing over a grill pan flipping flap jacks. Top this pancake with powered sugar or syrup. I did both, of course. Any kind of syrup would be divine… but I used this one. I may or may not have licked my plate when I was done eating.
This isn’t your everyday pancake. It’s a bit more dense from the pumpkin and sweet from the brown sugar pecans. If you aren’t ready to accept that Fall is on its way, that’s ok. To “summer” up this recipe, you can add some fresh blueberries. It would be a great addition to the recipe.
Souffled Pumpkin Pancake, serves 6
(From Food Network – Paula Deen)
- 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
- 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.