Pumpkin Spice Soufflé Pancakes - A Recipe from Bake from Scratch

      Crisp autumn mornings are the perfect occasion for these fluffy pancakes. With meringue incorporated into the batter for added lightness and a comforting mix of cinnamon, ginger, nutmeg, allspice, and cloves that gives it that classic pumpkin spice flavor, this reimagined favorite is certain to be a delight on chilly mornings.

      Yields 3 large pancakes

      - 3 large egg whites (90 grams)

      - 2 large egg yolks (37 grams)

      - 5 teaspoons (25 grams) whole milk

      - 3 teaspoons (15 grams) neutral oil, divided

      - ¼ teaspoon (1 gram) vanilla extract*

      - ¼ cup (31 grams) all-purpose flour

      - 1½ teaspoons (3 grams) Pumpkin Spice Mix (recipe below)

      - ½ teaspoon (2.5 grams) baking powder

      - ½ teaspoon (1.5 grams) kosher salt

      - ¼ teaspoon cream of tartar

      - 3 tablespoons (36 grams) granulated sugar

      - Water, as needed

      - Salted butter and maple syrup, for serving

      Heat a 12-inch nonstick skillet with a lid over medium-low heat. Place egg whites in a bowl of a stand mixer and freeze for 15 minutes. In a medium bowl, whisk together the egg yolks, milk, 2 teaspoons (10 grams) of oil, and vanilla until slightly thickened and frothy, about 2 minutes. Sift the flour, Pumpkin Spice Mix, baking powder, and salt over the yolk mixture. Whisk until just combined. (The batter should come off the whisk in a slow stream.) Transfer the bowl with the egg whites back to the stand mixer. Add the cream of tartar and, using the whisk attachment, beat at medium speed until the egg whites begin to foam. Gradually add the sugar in a slow, steady stream while the mixer is on medium speed. Increase the speed to medium-high and continue beating until stiff peaks form (be careful not to overmix). Using a balloon whisk, gently mix one-third of the egg white mixture into the yolk mixture just until combined. Then, fold in the remaining egg white mixture just until incorporated. Place the batter in a large pastry bag and snip off about a ¾-inch opening at the tip.

      Add the remaining 1 teaspoon (5 grams) of oil to the skillet and use a paper towel to lightly and evenly coat the bottom. Pipe two-thirds of the batter into 3 circles, stacking the batter up as you go. (The pancakes should be about 1 inch tall and 3½ inches wide.) Add a few drops of water near the edge of the skillet and cover. Cook until the tops look set, shiny, and beginning to dry, about 2 minutes. Pipe the remaining batter on top of the pancakes. Cover and cook until the bottoms are golden brown, about 4 to 5 minutes, adding drops of water as necessary. Flip the pancakes, add drops of water, cover, and cook until golden brown for an additional 4 to 5 minutes. Remove from heat and serve with salted butter and maple syrup.

      *We used Rodelle Vanilla Extract.

      We'd love to hear your thoughts!

      Pumpkin Spice Mix

      Yields about ½ cup

      - ¼ cup (24 grams) ground cinnamon

      - 1 tablespoon (6 grams) ground ginger

      - 1 tablespoon (6 grams) ground nutmeg

      - 1½ teaspoons (3 grams) ground allspice

      - 1½ teaspoons (3 grams) ground cloves

      In a small bowl, whisk all the ingredients together. Store in an airtight container for up to 6 months.

      USE IT: Our pumpkin spice blend offers a warm mix of seasonal spices, leading with the bold flavors of cinnamon and ginger and finishing with the sweet aromas of nutmeg, allspice, and cloves.

      We'd love to hear your thoughts!