PUMPKIN SOUFFLE PANCAKES
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
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
SOUFFLED PUMPKIN PANCAKE
Provided by Katie Lee Biegel
Categories dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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.
PUMPKIN PANCAKES
Provided by Food Network
Time 45m
Yield 15 servings
Number Of Ingredients 13
Steps:
- Add all of the ingredients, except the oil, to a large bowl. Mix well, then slowly whisk in the oil until completely incorporated.
- Mix the all-purpose flour, the cake flour and the baking powder together in a large bowl.
- Heat a large skillet over medium-low heat. Add the desired amounts of batter to the skillet and cook
- until bubbles appear on the top of the pancake. Turn and cook on the other side. Repeat with the remaining batter. Arrange the pancakes on a serving platter and serve.
FLUFFY PUMPKIN PANCAKES
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
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
SOUFFLE PANCAKE
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
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
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Provided by Anonymous
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g
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