| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
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 eggs, separated
- 2/3 cup buttermilk
- 1 1/4 teaspoons vanilla extract
- 1 cup pumpkin puree
- Confectioners’ sugar, for dusting
- Maple syrup, for serving
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 325 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 7 g |
| Cholesterol | 133 mg |
| Sodium | 195 mg |
Reviews
The best! One of my favorite fall recipes that I make every year!
Very versatile recipe. Used it more as a guide and inspiration. Made Tyler Florence roasted squash last night and had leftovers so used that for the pumpkin, butter and sugar. Put in blender with egg yolks, buttermilk and vanilla. Used 1/2 whole wheat flour & 1/2 ap flour. Then followed the recipe for the egg white and such. Baked it in my cast iron pan. Skipped the nuts. Bottom line you can really make this you own!
Delicious! A yummy breakfast treat! I made it with leftover pumpkin from Thanksgiving. A great holiday breakfast!
This is out of this world delicious I followed the recipe exactly. It was over the top
Amazing! So delicious and my family demanded it become a new holiday tradition for Thanksgiving breakfast- thumbs up all around!
Lacks pumpkin or really any other flavor. Too time consuming, threw it out. What a waste of ingredients.
Amazing pancake. A family favorite.
Wonderfully perfect
Very good! My changes: 1/3 c. chopped pecans, used whole milk, 1/4 c. sugar – 1/2 B 1/2 W, and only 3 eggs. My souffle took 25 min to cook and was super light! I’ll make this again and again – thanks!
Excellent but I used a full 15 oz. can of pumpkin puree which was somwhat too much and it didn’t firm up as expected. Still this is delicious and plan to make it again.