Pumpkin Souffle Pancakes Recipes

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PUMPKIN PANCAKES



Pumpkin Pancakes image

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

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

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

SOUFFLED PUMPKIN PANCAKE



Souffled Pumpkin Pancake image

Provided by Katie Lee Biegel

Categories     dessert

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

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

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 SOUFFLE



Pumpkin Souffle image

You can make this as a souffle, or for an extra treat, bake it in a pie crust and you will discover that it is the best pumpkin pie you have ever tasted. Serve with homemade whipped cream.

Provided by Myersbethy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 8

Number Of Ingredients 14

1 serving cooking spray
3 large eggs
1 ¾ cups canned pumpkin
⅓ cup milk
½ cup heavy cream
½ cup light brown sugar
½ cup white sugar
½ tablespoon light molasses
½ tablespoon bourbon whiskey
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
½ teaspoon salt
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.
  • Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.
  • Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.
  • Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.
  • Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.
  • Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 32.9 g, Cholesterol 90.9 mg, Fat 7.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 315.1 mg, Sugar 29 g

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