Pancake Souffle
Indulge in the fluffy decadence of Pancake Soufflé, a cloudlike twist on traditional breakfast pancakes that's as stunning as it is delicious. With just three eggs and a handful of pantry staples like flour, milk, and sugar, this recipe transforms simple ingredients into a towering, airy treat thanks to perfectly whipped egg whites folded into a velvety yolk-based batter. Cooked gently on a skillet under a lid, these pancakes rise to impressive heights, creating their signature soft, pillowy texture. Finished with a dusting of powdered sugar and your favorite toppings—like maple syrup or fresh fruit—these soufflé pancakes are perfect for an indulgent brunch or a special morning surprise. Whether you're a breakfast lover or an adventurous home chef, this Pancake Soufflé recipe invites you to master the art of light-as-air breakfast perfection.
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Recipe Information
Ingredients
- 3 pieces Large eggs, separated
- 3 tablespoons Whole milk
- 2 tablespoons Granulated sugar, divided
- 2 tablespoons All-purpose flour
- 0.5 teaspoons Vanilla extract
- 0.25 teaspoons Baking powder
- 0.25 teaspoons Cream of tartar (optional)
- 1 tablespoons Neutral oil or butter, for greasing
- 1 tablespoons Powdered sugar, for dusting (optional)
- 1 as desired Maple syrup or fruit, for serving
Instructions
Separate the egg whites and yolks, placing them in two large, clean bowls. Ensure the bowl for the egg whites is free of any grease or water.
To the bowl with the yolks, add milk, 1 tablespoon of granulated sugar, vanilla extract, flour, and baking powder. Whisk until smooth and well combined.
Using a hand mixer or stand mixer, begin whipping the egg whites on medium speed. Once they start to foam, add the cream of tartar if using, and gradually add the remaining 1 tablespoon of sugar. Beat until stiff peaks form (the peaks should hold their shape and not flop over).
Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the batter.
Heat a non-stick skillet with a lid over low heat and lightly grease it with neutral oil or butter.
Scoop the batter into the skillet, piling it into tall mounds (you can use an ice cream scoop or large spoon for this). The batter should make 4 to 6 soufflé pancakes, depending on size.
Cover the skillet with the lid and cook on low heat for 4 to 5 minutes on the first side. The pancakes should puff up significantly.
Carefully flip each pancake using a spatula or tongs. Cover again and cook for an additional 4 to 5 minutes on the other side until golden brown and fully set.
Transfer the pancakes to a serving plate. Dust with powdered sugar, if desired, and serve immediately with maple syrup, fruit, or other toppings of choice.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 0.1 g | 1% | |
| Total Sugars | 23.9 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
