Soufflé Pancakes Recipe

Who needs regular pancakes when you can have soufflé pancakes instead? This recipe is excellent for anyone who is looking to step up their breakfast game, and these pancakes are the perfect excuse to do it. Recipe developer Jennine Bryant of The Marshside Pantry came up with this yummy twist on an all-time breakfast favorite that will hit the spot. "The process by which you make these pancakes makes them soufflé pancakes. Normally, you wouldn't separate the eggs when mixing pancake batter," Bryant explains. "Whisking up the egg whites and then folding them in to the rest of the batter introduces much more air into the pancake batter, akin to how you would make a soufflé. The resulting pancake rises much like a soufflé would, and results in a deliciously light and airy pancake." 

There are so many things to love about this recipe, and Bryant describes it the best. "I like how simple it actually is to create delicious, pillowy soft pancakes," she raves. "The only downside with these soufflé pancakes is how quickly they start to deflate once you take them out of the pan, so you need to eat them right away!" Grab your maple syrup and some fresh fruit toppings, and let's get right into this recipe.

Gather the ingredients for soufflé pancakes

To make these delicious soufflé pancakes, you will need eggs, sugar, all-purpose flour, milk, baking powder, cream of tartar, fresh raspberries, and maple syrup for serving. Easy enough, right?

Separate the eggs

Begin by grabbing three clean cups. Place them on a flat surface and separate the egg whites and the egg yolks. "Technically you only need 2 cups when separating eggs. I always recommend using a third (empty) cup each time you break a new egg though, just in case the yolk breaks," Bryant notes.

Now, take out a medium-sized bowl and add the egg yolks and the sugar. Beat the two together until they are well-combined. Next, add ¼ cup of milk, baking powder, and flour. Mix until everything is smooth and set to the side.

Mix the egg whites and cream of tartar

Now, grab the cup of egg whites. Pour them into a clean bowl and whisk them until they start to get foamy. Once they're frothy, add the cream of tartar and continue whisking until the egg whites are stiff. Then, gradually beat in the remaining 3 tablespoons of sugar. By now, the mixture should be glossy, like a meringue batter.

Gently fold ⅓ of the egg white mixture into the yolk mixture, until thoroughly combined. Add the rest of the egg whites into the mix and be careful not to knock out any of the air bubbles.

Start the pancakes

Grab a frying pan with a lid and place it on the stove. Turn the heat to the lowest setting and lightly grease the pan. Using a ¼ cup scoop, gently dollop the pancake batter onto the pan. Be sure that you don't overcrowd the pan, since the soufflé pancakes require a lot of space to cook. Just do about two or three pancakes at a time, depending on the size of your pan.

Place the lid on the pan and cook for about four minutes. Remove the cover and gently dollop another ¼ scoop of batter on top of each pancake. Place the lid back on and cook for another four minutes. 

Flip the pancakes

Use a thin spatula to lift the edges of the pancakes and check the color of the bases. Once you see that they are a nice, golden brown color, they are ready to be flipped. If they're not quite brown yet, you can let them cook for another minute or two.

When ready, flip the pancakes over and then place the lid on the pan. Allow them to cook for another four minutes or so. "The best way to check the pancakes are done on both sides is to gently slip a spatula underneath the pancake after 4 minutes or so, and tip it to check the coloring," Bryant shares. "The initial 8 or so minutes of cooking will have done much of the cooking through of the pancake, so it's mostly about checking the coloring underneath." Repeat these steps with any remaining pancakes. 

Add raspberries and serve

Remove the pancake from the pan and plate them as you wish. Be sure to scatter the raspberries on top and then drizzle over the maple syrup. "These are great on their own, the sugar in the batter adds just enough sweetness for them to be delicious by themselves," Bryant suggests."They'd be great with peanut butter, sliced banana and a drizzle of dark chocolate too! Or served with an abundance of fresh fruit and cream. However you like your pancakes really!" 

Be sure to eat these fast. "These are really best eaten as soon as they've been cooked, due to the fact that they deflate," Bryant shares. "They could be stored in the fridge for one or two days, but they wouldn't be anywhere near as good as they are fresh from the pan." 

Soufflé Pancakes Recipe
5 from 102 ratings
This soufflé pancakes become incredibly fluffy when you cook them - just like a good soufflé!
Prep Time
Cook Time
pancakes on plate with raspberries
Total time: 30 minutes
  • 4 eggs, room temperature
  • 5 tablespoons sugar, divided
  • ¼ cup milk
  • 6 tablespoons plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon cream of tartar
  • 1 cup raspberries
Optional Ingredients
  • maple syrup for serving
  1. Using 3 clean cups, separate the egg whites and egg yolks until you have 2 egg yolks and 4 egg whites.
  2. In a medium-sized bowl, beat together the egg yolks and 2 tablespoons of sugar. Then, beat in ¼ cup of whole milk, the baking powder, and the flour until everything is smooth. Set this aside.
  3. In a clean bowl, whisk the 4 egg whites until they are foamy, then add the cream of tartar and continue to whisk until the egg whites are stiff. Then, gradually beat in the remaining 3 tablespoons of sugar until it is all combined, and the mixture is stiff and glossy, like meringue batter.
  4. Gently fold ⅓ of the egg white mixture into the egg yolk mixture until it is fully combined. Then, fold the rest of the egg whites into the mixture, being careful not to knock out the air bubbles.
  5. Using a large frying pan with a lid, turn on the hob to its lowest setting and very lightly grease the pan. Using a ¼ cup scoop, gently dollop the pancake batter into the pan. The soufflé pancakes require quite a bit of space, so do not overcrowd the pan — 2 or 3 pancakes at a time is plenty.
  6. Place the lid on the pan and allow the pancakes to gently cook for 4 minutes. Then, remove the lid and gently dollop another ¼ cup scoop of batter on top of each of the pancakes and allow them to cook, with the lid back on, for another 4 minutes.
  7. Using a thin spatula, gently lift up the edges of the pancakes and check the color of the bases. They should be a nice golden color and lift easily from the pan. If they aren't yet golden, give them another minute or 2 to reach the right color. When they are ready, very gently flip them over, replace the lid of the pan and allow them to cook for another 4 minutes.
  8. Gently remove the soufflé pancakes from the pan, scatter them with raspberries, drizzle them with maple syrup, and eat straight away.
Calories per Serving 381
Total Fat 9.8 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Cholesterol 323.0 mg
Total Carbohydrates 59.1 g
Dietary Fiber 4.6 g
Total Sugars 35.8 g
Sodium 227.6 mg
Protein 14.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe