I make these DIY Souffle Pancakes when I’m craving soft, fluffy pancakes that feel like clouds on a plate. They’re light, airy, and impressive-looking—perfect for a special breakfast or brunch.

Why I’ll Love This Recipe

What I love about this recipe is how it transforms simple pancake ingredients into a delicate souffle texture. The pancakes puff up beautifully, with a melt-in-your-mouth softness that makes every bite a treat. Plus, making them at home means I can customize toppings and flavors easily.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• all-purpose flour
• baking powder
• granulated sugar
• salt
• eggs, separated
• milk
• vanilla extract
• cream of tartar (optional, helps stabilize egg whites)
• butter, for cooking

directions

I start by separating the egg whites and yolks. In one bowl, I whisk the yolks with milk, vanilla, and sugar until smooth. In another bowl, I beat the egg whites with a pinch of salt and cream of tartar until stiff peaks form. Then, I gently fold the egg whites into the yolk mixture, being careful not to deflate the batter. I heat a non-stick skillet over low heat and melt a little butter. Using a ring mold or freehand, I spoon thick batter onto the skillet and cook slowly, covering with a lid to help the pancakes rise and cook through. I flip carefully and cook the other side until golden brown and fluffy.

Servings and timing

This recipe makes about 6 soufflé pancakes. Prep and cooking take roughly 30–40 minutes because of the careful folding and slow cooking.

Variations

I sometimes add a pinch of cinnamon or matcha powder to the batter for a twist. Serving with fresh berries, whipped cream, or syrup makes it even more special. For a chocolate version, I mix in cocoa powder to the batter.

storage/reheating

Soufflé pancakes are best enjoyed fresh, but if I have leftovers, I keep them covered in the fridge for up to 1 day. I reheat gently in a skillet or microwave on low to avoid drying them out.

FAQs

Can I use a mixer for beating egg whites?

Yes, using a hand or stand mixer makes whipping egg whites easier and faster.

What if my egg whites don’t form stiff peaks?

Make sure the bowl and whisk are clean and dry, and avoid any yolk in the whites. Also, egg whites whip better at room temperature.

Can I make these gluten-free?

I substitute all-purpose flour with a gluten-free blend, but the texture might vary slightly.

How do I prevent pancakes from deflating?

Fold the egg whites gently into the batter without stirring too much.

Can I freeze souffle pancakes?

I don’t recommend freezing as they lose their airy texture, but you can store them refrigerated for a short time.

Conclusion

DIY Soufflé Pancakes are one of my favorite indulgent breakfasts because they feel fancy yet are surprisingly easy to make at home. Their light, fluffy texture makes every morning feel special, and I love experimenting with different flavors and toppings.