Description
These Pumpkin Soufflé Pancakes are light and airy, combining the richness of pumpkin with a soufflé texture for a delightful fall breakfast treat.
Ingredients
Scale
- 1 cup fresh pumpkin puree
- 2 large eggs
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Separate the egg whites from the yolks.
- In a bowl, mix the pumpkin puree, egg yolks, milk, sugar, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Gently fold the dry ingredients into the pumpkin mixture until just combined.
- Beat the egg whites until stiff peaks form.
- Carefully fold the beaten egg whites into the batter to maintain the airy texture.
- Preheat your griddle to medium heat.
- Pour the batter onto the griddle, using about 1/4 cup for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Serve immediately with your choice of toppings.
Notes
- Use fresh pumpkin puree for a richer flavor.
- Prep Time: 15
- Cook Time: 20
- Category: breakfast
- Method: griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (100g)
- Calories: 220
- Sugar: 5
- Sodium: 300
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 6
- Cholesterol: 70
Keywords: pumpkin, pancakes, soufflé, fall, breakfast