Pumpkin Pancakes with Cinnamon Honey Butter

If you’ve ever dreamed of warm and golden pumpkin pancakes that are as soft and fluffy as a cloud, you’re in for a treat. With this recipe, we can take a classic breakfast favorite and giving it a delicious twist inspired by the Japanese Soufflé Pancakes trend.

As the leaves change and the air turns crisp, there’s no better way to embrace the flavors of fall than with the warm, comforting taste of pumpkin 🎃.

These pumpkin pancakes are not only incredibly fluffy but also infused with the rich, earthy flavors of pumpkin puree. To make them even tastier, we’ll top them with a homemade Cinnamon Honey Butter, which takes you less than 5 minutes to make, and you’ll want to spread it on everything 🥞.

Now, roll up your sleeves and let’s get flipping! 💪

Tips for making the fluffiest pumpkin pancakes

1. Pumpkin Puree Variations: You have many options when it comes to pumpkin puree – canned pumpkin puree, pumpkin pie filling, or your own homemade puree.

• Keep in mind that the water content can vary among these options, so you may need to adjust the amount of milk in this recipe to achieve the desired consistency similar to Greek yogurt in the egg yolk mixture.

2. Ensure the pan is sufficiently preheated: Right before you start to whip egg whites, turn on your stovetop to low heat to preheat the greased pan. Allow the pan to warm over low heat for approximately 10 minutes, ensuring even and thorough heating to reach the desired temperature.

• Failing to preheat the pan beforehand can result in the deflation of the air incorporated into the batter while you wait for the pan to reach the desired temperature.

3. Whipping Egg Whites: Whip the egg whites until they form stiff peaks. Stiff peaks are reached when the whipped egg whites maintain their shape in the bowl even when the bowl is turned upside down, without falling out.

• To achieve the best results when whipping egg whites, it’s essential to ensure that the equipment (such as the bowl and beaters) is dry, clean and free of any traces of fat, as even a small amount of fat can disrupt the whipping process. (Egg yolks contain fats too. So not a single drop off egg yolk should be allowed in egg whites.)
• The acid in lemon juice can help stabilize the egg whites. It can unfold the proteins in the egg whites, making it easier for them to bond together and form a stable foam. If lemon juice is not available, you can substitute it with a pinch of cream of tartar or a few drops of white vinegar.

4. Gentle Folding: When combining the whipped egg whites and egg yolk mixture, be gentle and use the folding technique. Overmixing can lead to dense pancakes. Fold the mixture until just combined.

5. Low and Slow Cooking: Cook the pancakes over low to medium-low heat, adjusting as needed based on your stovetop’s temperature. This slow cooking method allows the pancakes to rise evenly without burning.

• Be patient and let the pancakes cook for about 5 minutes on the first side and 3 minutes on the other side. Avoid flipping the pancakes more than once, as it can release heat and hinder the cooking process.

6. Add Water to the Pan: Adding water to the pan when making soufflé pancakes helps create a steamy environment, promoting even cooking and ensuring that the pancakes are fully cooked in the center.

• Try to distribute the water evenly across the pan’s surface so that it creates steam evenly around the pancakes. Be cautious not to pour water directly onto the pancake batter in the pan, as this could result in soggy pancakes.

7. Carefully Flip the Pancakes: For these delicate pumpkin pancakes, gently slide the spatula beneath one pancake, loosen its edges, and lift it slightly. Then, in one quick and smooth motion, flip the pancake over. After flipping, add water and cover the lid, allow the pancakes to cook undisturbed in the pan until they are fully done.

8. Serve immediately: Japanese soufflé-style pumpkin pancakes are best enjoyed warm and fresh off the griddle. Serve them immediately to savor their incredible fluffiness.

• Therefore, it’s advisable to prepare all your desired toppings and syrup in advance.

9. Toppings and Syrup: Aside from the cinnamon honey butter, feel free to use other toppings like whipped cream, fresh berries, chopped nuts, a drizzle of maple syrup, or a scoop of ice cream on the top to complement the flavors.

EQUIPMENT

• Measuring cups and spoons
• Electric hand mixer
• Large nonstick frying pan with lid
• Mixing bowls
• Piping bag (optional)

INGREDIENTS  

– For pumpkin pancakes

• 2 large eggs
• 2 tbsps pumpkin puree
• 1 tsp vegetable oil
• 2 tsps milk (Can also use plant-based milk or water.)
• 4 tbsps cake flour (Can also use all purpose flour)
• ¼ tsp baking powder (Optional; by adding baking powder, the pancakes will be less likely to shrink as they cool.)
• 2 tbsps granulated sugar
• ½ tsp lemon juice (Optional; lemon juice can enhance the stability and increase the volume of the meringue.)

– For cinnamon honey butter

• ¼ cup softened butter (½ stick of butter)
• 1 tbsp honey
• 1 tsp cinnamon powder
• 1½ tbsps powdered sugar (Optional. If you plan to drizzle maple syrup over the pumpkin pancakes, you might want to omit the powdered sugar in the cinnamon honey butter, as it could make the overall dish overly sweet.)

INSTRUCTIONS 

– To Make Cinnamon Honey Butter

1. In a mixing bowl, add softened butter, honey, and cinnamon powder. Optionally also add powdered sugar if you prefer it to be sweeter.

2. Use an electric mixer or a whisk to mix all the ingredients on low speed until they are well incorporated.

3. Taste the cinnamon honey butter, add more cinnamon powder or honey to your taste.

– To Make Pumpkin Pancakes

1. Carefully separate the egg whites and egg yolks into two dry and clean bowls. (Be careful not to break the egg yolks during the separation process, as any water, oil, or yolk residue could prevent the egg whites from achieving the desired consistency when beaten. But a small amount of egg white in the yolk bowl is fine.)

2. Add pumpkin puree, milk (or water), and vegetable oil to the egg yolks. Mix with a whisk.

3. Sift the cake flour and baking powder (optional) into the bowl. Use a small spatula to mix gently until there’s so dry flour. Set aside. (The consistency of this mixture should be similar to Greek yogurt. If it appears too dry, you can mix in an extra ½ tsp of milk to achieve a smoother texture.) Set aside.

4. Lightly grease a large nonstick pan with vegetable oil. Preheat it over medium-low to low heat.

5. Add granulated sugar and lemon juice (optional) to the egg whites. Using an electric mixer, whip the egg whites on medium-high speed until stiff peaks form. (*Important Reminder: In case you’ve previously used the electric mixer to whip the cinnamon honey butter, it’s essential to ensure the beaters are carefully washed and dried before using them to whip the egg whites. Any remaining butter on the beaters could hinder the egg whites from achieving their desired level of stiffness. )

6. Fold ⅓ of the whipped egg whites into the egg yolk mixture. Be careful not to deflate the egg whites; fold until just incorporated.

7. Pour the egg yolk & white mixture into the egg white bowl. Gently fold until the color of the batter turns evenly light yellow. Quickly transfer the batter into a piping bag.

8. Pipe the batter into 3 mounds into the preheated nonstick pan. (You can also use a spoon to place 3 scoops of batter into the pan. Then stack one scoop of batter onto each batter that’s already in the pan. If you have more batter left, you can keep piling up the batter on the top of each pancake. Try to pile the batter as tall as possible, so that the pancakes will be fluffier.)

9. Add 1½ teaspoons of cold water in each of the three empty corners in the pan, distributing ½ teaspoon of water into each corner. Quickly cover with a lid. (The water can create a steaming environment, ensuring thorough cooking of the central part of the pancakes.) Keep the lid on for 5 minutes.

10. Open the lid, carefully flip each pancake using a spatula. Add 1½ teaspoons of cold water in empty spaces inside the pan. Cover with a lid. Keep the lid on for 3 more minutes.

11. Serve the pumpkin pancakes immediately while they are still fluffy and hot. Top them with your homemade cinnamon honey butter, maple syrup, or any other toppings of your choice.

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