Paula Deen Souffled Pumpkin Pancake

Paula Deen souffled pumpkin pancake takes 20 minutes and pumpkin puree, buttermilk and whipped egg whites to make a puffy, tender skillet pancake that serves 10. Save this easy fall breakfast for brunch, holiday table mornings or lazy Sunday dinner dessert, because it bakes in one cast iron skillet.

Beat the egg whites to soft peaks and fold them in gently, because that air is what makes the pancake puff. Stir them in hard and you end up with a dense, flat pumpkin cake.

Paula toasts the pecans in brown sugar and butter in the very skillet that bakes the pancake, so the nuts melt into a sweet, crunchy top. Using that same pan means one less dish to wash and a bit of buttery flavor in the crust.

Paula Deen Souffled Pumpkin Pancake

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Course: BreakfastCuisine: American, SouthernDifficulty: Medium

Servings

10

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

190

kcal

Folded egg whites turn spiced pumpkin batter into a light, souffle-style pancake with a golden edge and a tender middle. Crunchy brown sugar pecans sit on top, so each wedge gets sweetness and a little bite.

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 separated eggs
  

• 2/3 cup buttermilk
  

• 1 1/4 teaspoons vanilla extract
  

• 1 cup pumpkin puree
  

• for dusting confectioner's sugar
  

• for serving Maple syrup
  

Directions

• Preheat the oven: Preheat your oven to 350°F. That way it's fully hot by the time the batter is ready.
• Toast the pecans: Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat, then stir in 1 tablespoon brown sugar until it begins to melt. Add 1/4 cup pecan halves and cook for 2 more minutes, then move them to a small dish and keep the skillet for the pancake.
• Mix the dry ingredients: Stir together 2/3 cup all purpose flour, 1 teaspoon pumpkin pie spice, 1/3 cup sugar and 1/4 teaspoon salt in a small bowl. Set it aside while you make the wet batter.
• Make the pumpkin batter: Melt the remaining 3 tablespoons butter, then whisk it in a large bowl with 4 egg yolks, 2/3 cup buttermilk and 1 1/4 teaspoons vanilla extract. Gradually whisk in the flour mixture, then stir in 1 cup pumpkin puree.
• Whip the egg whites: Beat the 4 egg whites until soft peaks form. Then gently fold them into the pumpkin mixture so the batter stays airy.
• Bake the pancake: Spoon the batter into the reserved skillet and sprinkle the pecan mixture over the top. Bake for 20 to 30 minutes, until golden brown.
• Dust and serve: Dust the pancake with confectioner's sugar, then cut it into wedges. Serve each one warm with maple syrup.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, KitchenAid 5-speed hand mixer, OXO silicone spatula set, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why did my souffled pumpkin pancake fall flat?

Overmixing when you fold in the egg whites is the usual cause, since it knocks out the air that makes the pancake rise. Fold gently until just combined, and spoon the batter into the skillet right away.

Can I use pumpkin pie filling instead of pumpkin puree?

I'd stick with plain puree, because pie filling is already sweetened and spiced, which throws off the balance here. If it's all you have, cut back on the sugar and skip the extra pumpkin pie spice.

Can I make this ahead of time?

A souffled pancake is best straight from the oven, since it settles as it cools. You can toast the pecans and mix the dry ingredients ahead, then whip the egg whites and bake when you're ready to serve.

What can I use if I don't have buttermilk?

Stir 2 teaspoons of lemon juice or white vinegar into 2/3 cup of regular milk and let it sit for 5 minutes. It gives the same tang and keeps the pancake tender.

How do I store leftovers?

Wrap leftover wedges well and keep them in the fridge for a couple of days. Rewarm them in a low oven, though they won't be as puffy as the first time around.