These fluffy souffle pancakes are pure breakfast magic — impossibly tall, jiggly, and cloud-soft with golden-brown tops. Whipped egg whites give them their signature souffle-like rise, while a gentle low-heat cook keeps every bite tender and custardy. Serve them warm with berries and maple syrup for a breakfast that feels like a celebration.
Ingredients
- 1 egg
- 2 tbsp sugar
- 120 ml (1/2 cup) milk
- 200 g (1 2/3 cups) flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
Instructions
- Whisk the egg yolk with the sugar. Add the milk, flour, baking powder, and vanilla and whisk again.
- In a separate bowl, beat the egg white to stiff peaks and gently fold it into the batter.
- Heat a dry skillet, spoon in about 1 tablespoon of batter per pancake, and cover with a lid. Cook over low heat for 1-2 minutes.
- Lift the lid, add a little more batter on top of each pancake, cover again, and cook for another 1-2 minutes.
- Flip the pancakes and cook for a couple of minutes on the other side. Serve warm.
Tips
- Keep the heat low and the lid on — trapped steam is what makes these pancakes tall and jiggly. If you love a fluffy stack, try our Fluffy Banana Kefir Pancakes next.
- Fold the whipped egg white in gently with a spatula; overmixing deflates the air. Allrecipes has helpful guidance on folding batters for maximum lift.
- Souffle pancakes settle as they cool, so serve them right away. For another protein-rich morning favorite, our Banana Cottage Cheese Fritters are always a hit.
Nutrition (per 100 g): 184 kcal, protein 10.6 g, fat 7.5 g, carbs 18.7 g.