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DIY Souffle Pancakes

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Soft, airy soufflé pancakes with a delicate cloud-like texture, perfect for a special breakfast or brunch treat.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 souffle pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegetarian

Ingredients

  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 3 large eggs, separated
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar (optional)
  • Butter, for cooking

Instructions

  1. Separate egg whites and yolks into two bowls.
  2. In the yolk bowl, whisk together milk, vanilla extract, and sugar until smooth. Add flour, baking powder, and a pinch of salt; mix until just combined.
  3. In the egg white bowl, add cream of tartar (if using) and beat with a mixer until stiff peaks form.
  4. Gently fold the egg whites into the yolk mixture in batches, being careful not to deflate the batter.
  5. Heat a non-stick skillet over low heat and melt a small amount of butter.
  6. Using a ring mold or freehand, spoon thick portions of batter onto the skillet.
  7. Cover with a lid and cook slowly for 4–5 minutes, until bottoms are golden and tops have set slightly.
  8. Flip gently and cook another 3–4 minutes until golden and fully cooked through.
  9. Serve immediately with toppings like berries, whipped cream, or syrup.

Notes

  • Add a pinch of cinnamon or matcha powder for flavor variations.
  • Mix cocoa powder into the batter for a chocolate version.
  • Best served fresh; store leftovers in the fridge for up to 1 day.
  • Reheat gently in a skillet or microwave on low.
  • To avoid deflation, fold egg whites gently and cook over low heat.

Nutrition

Find it online: https://elladishes.com/diy-souffle-pancakes/