Chilly mornings come fall call for steaming cups of coffee and comforting breakfasts. “Top Chef” contestant Ryan Scott is here with a seasonal recipe that will warm you right up: pumpkin soufflé pancakes. Packed with pumpkin puree and buttermilk, his beloved batter is quite rich yet wonderfully fluffy, too. Pumpkin spice and vanilla provide the delicate fall flavor while buttered pecans and maple syrup sprinkled on top add a decadent touch. Is your mouth watering yet?
Obviously, these pancakes are a guaranteed hit through Thanksgiving, but Chef Scott assures us that this is recipe you and your family will crave all year. His tip to spread the love: Store leftover pumpkin puree in the freezer for several months after using it in other desserts. “You’re going to be a winner in your kitchen for breakfast — seven days a week, all year round,” he promises. Check out what you need below, then click play to learn how to whip up a batch yourself.
Ingredients for homemade sauce:
- Brown sugar
Directions for sauce:
- In small saucepan, melt down over medium-low heat for three to five minutes.
Ingredients for pancakes:
- Pumpkin pie spice
- Kosher salt
- Vanilla bean paste
- Pumpkin puree
Directions for pancakes:
- Whisk together flour, pumpkin pie spice, sugar, and kosher salt in medium-sized bowl.
- Separate eggs, placing the whites in a mixer and the yolks in a separate bowl from above.
- Add vanilla bean paste, buttermilk, melted butter, and pumpkin puree to yolk, and mix. Add dry mixture to wet mixture and whisk together.
- Mix egg whites until fluffy and begin to blend into batter.
- Add a scoop of pancake mix to a non-stick pan at medium-high heat. Once bubbling, flip and finish cooking. Don’t press or flatten.
- Add pecans, melted butter, maple syrup, and powder sugar. Serve warm.