Recipe Menu
Picture of Katie Lee's Souffléd Pumpkin Pancakes
american breakfast

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1670 kcal 83 %
  • Fat 86 g 133 %
  • Saturated 38 g 191 %
  • Carbs 184 g 61 %
  • Fiber 12 g 48 %
  • Protein 45 g 89 %
  • Cholesterol 873 mg 291 %
  • Sodium 1022 mg 43 %
  • Calcium 429 mg 43 %
  • Magnesium 152 mg 36 %
  • Potassium 1264 mg 27 %
  • Iron 12 mg 66 %
  • Zinc 5 mg 50 %
  • Phosphorus 802 mg 115 %
  • Vitamin A 2638 µg 293 %
  • Vitamin C 13 mg 14 %
  • Thiamin (B1) 1 mg 85 %
  • Riboflavin (B2) 2 mg 137 %
  • Niacin (B3) 6 mg 40 %
  • Vitamin B6 1 mg 49 %
  • Folate equivalent (total) 382 µg 95 %
  • Vitamin B12 2 µg 93 %
  • Vitamin D 4 µg 27 %
  • Vitamin E 7 mg 44 %
  • Vitamin K 46 µg 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Katie Lee's Souffléd Pumpkin Pancakes

Ingredients

  • 4 Tablespoons unsalted butter
  • 1 Tablespoon dark brown sugar
  • 1/4 Cup halved pecans
  • 2/3 Cups all-purpose flour
  • 1 Teaspoon pumpkin pie spice
  • 1/4 Teaspoon kosher salt
  • 4 large eggs, separated
  • 2/3 Cups buttermilk
  • 1-1/4 Teaspoon pure vanilla extract
  • 1 Cup pure pumpkin purée (homemade or store-bought)
  • 1/3 Cup granulated sugar
  • Confectioners’ sugar
  • Pure maple syrup

Login or Join to leave a comment

Login Join

Discussion (0)