Why Make This Recipe
These soufflé pancakes are light, airy, and melt-in-your-mouth soft—perfect for a special brunch or cozy breakfast. They use simple ingredients and a classic technique to create a restaurant-quality treat at home. Fluffy, golden, and endlessly customizable, they’re sure to impress!
How to Make Soufflé Pancakes
Ingredients :
- 2 large eggs (separated)
- 3 tablespoons white sugar
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ cup milk
- ½ teaspoon vanilla extract
- Butter (for cooking)
Directions :
- Separate egg whites and yolks. In a bowl, whip egg whites until stiff peaks form.
- In another bowl, whisk egg yolks, sugar, milk, flour, baking powder, and vanilla until smooth.
- Gently fold whipped egg whites into the yolk mixture in two additions. Mix until just combined.
- Heat a non-stick pan over low heat. Add a small amount of butter.
- Pour batter into the pan (about ¼ cup per pancake). Cover with a lid and cook 3–4 minutes per side until golden and puffed.
- Flip carefully and cook the other side. Serve warm.
How to Serve Soufflé Pancakes
Serve with maple syrup, honey, fresh berries, whipped cream, or a dusting of powdered sugar. Pair with fruit salad or yogurt for a balanced breakfast.
How to Store Soufflé Pancakes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster or oven to restore fluffiness. Freeze uncooked batter in a sealed bag for up to 1 month—thaw and cook as usual.
Tips to Make Soufflé Pancakes
- Use room-temperature eggs for easier whipping and better volume.
- Don’t overmix the batter—lumps are okay to avoid deflating the egg whites.
- Cook over low heat and cover the pan to help the pancakes puff up.
Variation
- Add ½ teaspoon cinnamon or lemon zest to the batter.
- Fold in chocolate chips, blueberries, or mashed banana.
- Top with caramel sauce, Nutella, or sliced bananas for extra indulgence.
FAQs
Why didn’t my pancakes puff up?
Overmixing the batter, under-whipped egg whites, or high heat can prevent rising. Follow the steps closely for best results.
Can I use a different sweetener?
Yes! Try honey, maple syrup, or brown sugar in place of white sugar.
Can I make these ahead?
They’re best served fresh, but you can refrigerate and reheat within 24 hours. For meal prep, freeze and reheat as needed.