Pumpkin soufflé pancakes

Prep time20 minutes
Cook time12 to 15 minutes
Total timeAbout 35 minutes
DifficultyMedium
Servings6 soufflé pancakes

Light, cloud-soft pumpkin pancakes lifted with whipped egg whites and gently spiced with cinnamon. Perfect for breakfast, brunch, or a cosy autumn dessert.

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What we love about these pancakes

Soufflé pancakes already feel a little magical, but adding pumpkin takes them somewhere even cosier. The purée keeps the pancakes moist, the whipped egg whites give them their signature lift, and the cinnamon brings that familiar autumn warmth. These are the kind of pancakes that turn a slow morning into something memorable.

Where’s it from?

Soufflé pancakes originate from Japanese café culture, where whipped egg whites are used to create tall, jiggly pancakes with an airy texture. This pumpkin version builds on that technique by blending it with classic autumn flavours.

Why cocoa?

A touch of unsweetened cocoa adds depth and a gentle roasted note that balances the sweetness of the pumpkin and sugar. Cocoa enhances the cinnamon, rounds out the flavor, and gives the pancakes a warmer, more complex profile.

Cocoa Recommendation

What cocoa should I use?

Use a small amount of alkalised cocoa powder in the batter for depth and balance. If serving with chocolate sauce, whipped cream, or fruit, a light dusting of cocoa powder at the end adds contrast and makes everything taste a little more intentional.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

Pancakes

250 g pumpkin purée (boiled and mashed)
3 eggs, separated
2 tbsp sugar (1 tbsp for yolks, 1 tbsp for whites)
50 g flour
5 g alkalised cocoa powder
½ tsp baking powder
2 tbsp milk
½ tsp cinnamon (optional)
Pinch of salt
Butter or oil, for cooking
Optional raisins, for sprinkling

To serve

Powdered sugar
Whipped cream
Maple syrup
Fresh fruit

Method

Prep the base


Whisk together the pumpkin purée, egg yolks, 1 tbsp sugar, milk, flour, baking powder, cocoa powder, cinnamon, and salt until smooth and lump-free.

Whip the egg whites


In a clean, dry bowl, beat the egg whites with the remaining 1 tbsp sugar until stiff, glossy peaks form. Any grease in the bowl will prevent the whites from whipping properly.

Combine the mixtures


Fold one third of the whipped egg whites into the pumpkin base to lighten it. Gently fold in the remaining whites, keeping the batter airy. Do not overmix.

Cook the soufflé pancakes


Heat a non-stick pan over low heat and lightly grease with butter or oil. Scoop or pipe tall mounds of batter, about one third cup each. Cover and cook for 6 to 8 minutes, until the bottoms are golden.

Flip gently, cover again, and cook for a further 5 to 6 minutes. The pancakes should rise tall, stay jiggly, and feel pillowy when pressed.

Serve


Dust with powdered sugar and serve immediately with whipped cream, maple syrup, fresh fruit, or raisins. Soufflé pancakes are at their fluffiest straight from the pan.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.

Pumpkin Pancakes Recipe

Get ready for Autumn on a Plate with these easy pumpkin pancakes! This pancake recipe is perfect for a quick and easy breakfast, these pumpkin pancakes are soft and delicious. Learn how to make pancakes that will impress everyone!

Chef’s tips

Whip those whites

Stiff peaks give the pancakes the lift they need.

Fold gently

Keep the batter airy, no aggressive stirring.

Drop it low

Cook on low heat so the centre cooks without burning the base.

Cover it up

Covering the pan creates steam and extra height.

When should I make this?