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Pumpkin Souffled Pancakes

Pumpkin Souffled Pancakes
Prep time
Cook time
Total time
Fat, fluffy and full of flavor. That's exactly what you will enjoy with your very first bite! It's that pumpkin time of year. Don't miss out of this mouth watering breakfast.
Recipe type: Breakfast
Cuisine: American
Serves: 12 Pancakes
  1. Place all dry ingredients in a bowl and stir to combine.
  2. Melt your butter. (You should melt more so you have some for your pancakes)
  3. Separate eggs in two separate bowls. Make sure your egg whites are in a bowl that you can use your electric mixer with.
  4. Add 4 egg YOLKS, pumpkin puree and melted butter to your dry mix bowl. Stir to combine completely.
  5. Use electric mixer to beat egg WHITES until stiff peaks are formed.
  6. Add prepared egg whites to the wet mixture. FOLD into mix until just barely combined. Don’t over mix or you will not have “souffled” pancakes.
  7. Turn griddle on medium LOW. These are thick and need to cook slower. Place 2-3 Tablespoons (well rounded) of batter onto the griddle. Gently move batter so its almost a 3 inch circle. It will spread and fluff some more.
  8. Cook for 1 min 30 seconds covered with a glass lid. This will help the cooking process with the steam. Remove lid (it doesn’t have to fit the pan. Just over the pancakes to create an “oven” effect.) Cook another 15 seconds until you see more bubbles. Flip pancake and cook for another 30-45 seconds. You can cover with the glass lid again for the oven effect. Remove pancakes to plate.
  9. Brush some melted butter on the top of 2 stacked pancakes. Top with 1 tablespoon of Diabetic Kitchen Cinnamon Pecan Granola. Drizzle 1 tablespoon of Pure Maple Syrup or your favorite Sugar Free Maple Topping.
  10. Enjoy!
Pancake (4 net carbs per pancake)
Calories 90 |Fat 7g |Carb 10g |Fiber 6g |Protein 2g

DK Granola (1 TBL) 1 net carb
Calories 32 |Fat 3g |Carbs 2g |Fiber 1g |Protein 1g

Real Maple Syrup 1 TBL
Calories 52 |Carb 13g |Sugar 13g


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