Best Souffled Pumpkin Pancake Recipes

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SOUFFLE PANCAKE



Souffle Pancake image

Light, fluffy, slightly sweet, with a hint of salt, this souffle pancake has become a family favorite. My husband combined a couple of different recipes and added his own twist. Serve with warm syrup and/or fresh fruit.

Provided by Chrissi Guarnieri

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 50m

Yield 6

Number Of Ingredients 11

6 tablespoons salted butter
7 large eggs
1 ½ cups all-purpose flour
1 ½ cups milk
2 tablespoons white sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon vanilla extract
5 fresh strawberries, sliced, or to taste
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Set a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C).
  • Melt butter in a 12-inch oven-proof skillet over low heat, 3 to 5 minutes. Remove from heat.
  • Separate eggs, placing egg whites in a large bowl and egg yolks in a medium bowl. Add flour, milk, sugar, lemon juice, salt, baking soda, and vanilla extract to the bowl of yolks. Add 3 tablespoons melted butter; lightly mix into a slightly lumpy batter. Let batter rest while whipping egg whites.
  • Whisk egg whites into stiff peaks using a wire whisk or electric mixer. Gently fold batter into the egg whites.
  • Return the skillet to medium-high heat. Pour in batter just before butter starts to brown. Cook until slightly set, 2 to 3 minutes. Drop in sliced strawberries until they are mostly submerged.
  • Transfer the skillet to the oven. Bake souffle until top is light brown and center is set and doesn't jiggle when shaken, about 25 minutes. Broil until top is dark brown in color, about 2 minutes.
  • Slide pancake onto a plate and sprinkle confectioners' sugar on top.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 34 g, Cholesterol 252.4 mg, Fat 18.9 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 9.9 g, Sodium 786.7 mg, Sugar 9.6 g

PUMPKIN PANCAKES



Pumpkin Pancakes image

Light and fluffy with crisp edges, these pumpkin pancakes have a lovely fall flavor -- perfect with a hot cup of coffee on a cool morning!

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 25m

Yield 12 pancakes

Number Of Ingredients 13

1½ cups all purpose flour, spooned into measuring cup and leveled off
2 teaspoons baking powder
¼ teaspoon baking soda
1½ teaspoons ground cinnamon
1 teaspoon ground allspice
¼ teaspoon ground ginger
½ teaspoon salt
½ cup pure pumpkin (such as Libby's)
3 tablespoons unsalted butter, melted
1 cup milk
2 large eggs
3 tablespoons maple syrup, plus more for serving
Vegetable oil, for cooking

Steps:

  • Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
  • In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
  • Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.
  • Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Nutrition Facts : ServingSize 1 pancake, Calories 143, Fat 7 g, Carbohydrate 17 g, Protein 3 g, SaturatedFat 3 g, Sugar 4 g, Fiber 1 g, Sodium 143 mg, Cholesterol 41 mg

PUMPKIN SOUFFLE PANCAKES



Pumpkin Souffle Pancakes image

These lightly spiced pumpkin pancakes get their wonderful texture from the addition of whipped egg whites - my favorite trick to achieve light and fluffy pancakes! A delicious seasonal pancake recipe that a favorite in my family.

Provided by Laura / A Beautiful Plate

Categories     Waffles and Pancakes

Time 45m

Number Of Ingredients 13

1¼ cups (150 g) unbleached all-purpose flour
2 tablespoons (28 g) granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
pinch ground ginger
pinch ground cloves
½ teaspoon Diamond Crystal kosher salt
1 cup (240 mL) whole milk (room temperature)
¾ cup (180 g) canned pumpkin purée (room temperature)
4 large eggs (separated and ideally at room temperature)
2 tablespoons (30 g) unsalted butter (melted (plus more for cooking))
1 teaspoon pure vanilla extract
warm pure maple syrup (for serving)

Steps:

  • In a medium bowl, whisk together the the flour, sugar, baking powder, cinnamon, ginger, cloves, and salt. Set aside.
  • In another separate large bowl, whisk together the milk, pumpkin puree, egg yolks, melted butter, and vanilla extract until well combined.
  • Add flour mixture to the pumpkin mixture and mix together with a spatula until smooth. The batter will be fairly thick. Set aside.
  • Using a hand-mixer or stand mixer with whisk attachment, whisk the egg whites over low speed until foamy. Increase speed to medium-high and whisk until stiff peaks form. Be careful not to over whip, as egg whites will start to breakdown and weep (release moisture) if not watched carefully. Note: Although it is not essential that the egg whites be room temperature before starting, it will make the process easier and more effective. Gently fold the egg whites, in two separate additions, into the pumpkin batter with a spatula.
  • Heat a tab of butter in large non-stick skillet over medium heat. Once the butter begins to sizzle, add batter to pan (you can always a test coin-sized pancake to check whether the pan is ready) to form 4-inch size pancakes. Note: I recommend keeping the pancakes on the small side, as they will become too delicate to flip if made much larger. Since the pancake batter is light and fluffy, be sure to allow these pancakes to cook through properly before flipping on a griddle or non-stick pan. Look for small bubbles begin to form on the top of the pancake - this is the signature sign to start flipping. Carefully flip and continue to cook on other side until golden brown- adjusting heat as necessary.
  • Top pancakes with butter and warm maple syrup. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 529 kcal, Carbohydrate 94 g, Protein 12 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 206 mg, Sodium 625 mg, Fiber 3 g, Sugar 58 g, UnsaturatedFat 5 g

FLUFFY PUMPKIN PANCAKES



Fluffy Pumpkin Pancakes image

These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! -Mindy Bauknecht, Two Rivers, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 pancakes.

Number Of Ingredients 15

1/3 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1/8 teaspoon ground cinnamon
Dash salt
1 large egg
1/2 cup fat-free milk
1/3 cup vanilla yogurt
1/3 cup canned pumpkin
1 tablespoon canola oil
1/8 teaspoon vanilla extract
Maple syrup

Steps:

  • In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened., Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.

Nutrition Facts : Calories 360 calories, Fat 11g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 579mg sodium, Carbohydrate 55g carbohydrate (23g sugars, Fiber 5g fiber), Protein 13g protein.

FLUFFY PUMPKIN PANCAKES



Fluffy Pumpkin Pancakes image

Crisp fall mornings call for cozy breakfasts, and these fluffy pumpkin pancakes are just the thing to warm you right up. Packed with pumpkin and a sprinkle of cinnamon and vanilla, they feel and taste special, but are quick to stir together. The buttermilk and pumpkin make the batter quite thick, but they will spread. Be sure to leave lots of room between the pancakes when cooking them.

Provided by Yossy Arefi

Categories     breakfast, brunch, quick, pancakes, main course

Time 30m

Yield 12 to 14 (3 1/2-inch) pancakes

Number Of Ingredients 13

1 1/2 cups/192 grams all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 1/2 cups buttermilk
3/4 cup pumpkin purée
2 eggs
3 tablespoons melted butter, plus more for greasing the skillet
1 teaspoon vanilla extract

Steps:

  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
  • In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
  • Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
  • Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.
  • Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 166 milligrams, Sugar 4 grams, TransFat 0 grams

SOUFFLé PANCAKES



Soufflé pancakes image

Try these soufflé-style pancakes for the lightest, fluffiest, dreamiest pancakes. Serve with butter, a dusting of icing sugar and a little maple syrup

Provided by Anna Glover

Categories     Breakfast, Brunch, Dessert

Time 30m

Number Of Ingredients 7

2 large eggs, separated
2 tbsp golden caster sugar
1 tsp vanilla extract
2 tbsp milk
2 tbsp self-raising flour
1 tsp vegetable oil
butter, icing sugar and maple syrup, to serve

Steps:

  • Whisk the egg whites in a clean bowl with 1 tbsp sugar using an electric whisk or a stand mixer to form stiff peaks.
  • Beat the egg yolks, 1 tbsp sugar and vanilla together in a separate bowl until pale and foamy, and a ribbon trail is left on the surface when the beaters are removed. Gently fold in the milk and flour until just incorporated.
  • Fold the egg whites into the egg yolk mixture and gently turn the batter over to mix, using the side of a metal spoon or spatula to keep all the air in the mixture.
  • Working fairly quickly, heat a large non-stick frying pan with a lid over a very low heat. Drizzle a little oil into the pan, then wipe it with a piece of kitchen paper - you only want a small film on the base of the pan. Make three tall pancakes by piling three spoonfuls of the batter into the pan, using about two thirds of the mixture. Keep them piled quite high, don't tip the pan or spread them out like you would normal pancakes. Cover with a lid and cook for 2-4 mins, the steam will help them set. Remove the lid and add another dollop of batter to each pancake, this will create the classic height and thickness. Return the lid and cook for another 4-6 mins until the top feels slightly set.
  • Very gently, and carefully, turn the pancakes over in the pan with a fish slice or spatula. The bases should be a light golden brown. Add the lid back on and cook for another 4-6 mins until both sides are golden brown and they have a slight wobble, but are not collapsing or sticky. Serve with a pat of butter, a dusting of icing sugar and a little maple syrup.

Nutrition Facts : Calories 528 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.2 milligram of sodium

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