Soufflé Pumpkin Pancakes Recipe
Fall has arrived in Lancaster County and with it comes an abundance of pumpkins ripe for the carving, decorating, and eating. Did you know that pumpkins are actually squash? It’s a member of the Cucurbita family which includes squash and cucumbers. That means for some recipes, you can substitute butternut squash for pumpkin, depending on what you have on hand.
Here at the E.J. Bowman House Bed & Breakfast, when we think pumpkin we think pumpkin pancakes! This delicious seasonal delight is like having pumpkin pie for breakfast. We are currently serving this fall favorite to our guests and wanted to share our recipe for making Soufflé Pumpkin pancakes from scratch.
- 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.
Recipe courtesy of Katie Lee Joel
Do you have a favorite pumpkin recipe? Please share your recipes for pumpkin chili, pie, and pasta or whatever you like to make with this seasonal favorite in the comments section below. We look forward to learning new ways to use this versatile squash.
Comments are closed.