Katie Lees 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
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