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Soufflé Pancakes

Looking for a fun twist on your pancake routine? Then you have to make these Soufflé Pancakes, a delicious fluffy pancake that has amazing flavor and texture.
Prep Time25 mins
Cook Time14 mins
Total Time39 mins
Course: Breakfast
Cuisine: American, Japanese
Servings: 6
Calories: 140kcal


  • 4 eggs separated
  • 5 Tbs whole milk
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder level
  • 1 pinch salt
  • 1/4 cup granulated sugar
  • 1 Tbs vegetable oil
  • Some water for cooking


  • Separate the eggs and put the egg whites into the fridge while you are working on the rest.
  • Whisk together egg yolks and milk until light and foamy.
  • Sieve in the baking powder, flour and salt and mix gently until combined.
  • Beat the egg whites with a hand mixer in a clean bowl until they get denser and look like foam.
  • Slowly add the sugar and keep beating until the egg-sugar mixture is white and glossy and forms peaks.
  • Gently fold in the egg whites in the flour/yolk mixture in 2-3 steps to not lose too much air
  • Either use two pans or bake in several batches.
  • Heat the pan over low heat, add half of the oil per pan/batch and take off excess oil with a paper towel.
  • Now add 2 tablespoons of the batter per pancake into the pan.
  • Add a little water on the empty places in the pan and close the pan with a lid
  • Cook for 2 minutes and add another 2 tablespoons of batter onto the pancakes.
  • Put the lid back on and cook for another 6-8 minutes or until golden brown
  • Flip over carefully.
  • Add a bit more water if necessary, close the lid and cook for another 4-6 minutes or until second side is also golden brown.
  • Serve immediately with toppings of your choice.


  1. These have a tendency to deflate, look at my notes above on what might be the culprit.
  2. We can fit about 2-3 pancakes in a pan if it is large enough, just remember these get larger as they cook so leave ample room.
  3. Don´t remove too much of the oil, so the pancakes won't stick. But they should not “swim” in oil.
  4. Flipping the pancakes gets easier if you let them cook through almost completely. You will see tiny bubbles forming on the top. That's the best time to flip them.
  5. It's important to cook the pancake thoroughly otherwise it won't be stable in the middle and might collapse. Don't cook with too high of a temperature, the pancake will get too dark too fast and won't have enough time to rise.
  6. To stabilize the egg whites you can add a teaspoon of fresh lemon juice right at the beginning when you start to whisk them.
  7. You can serve these with any of your favorite toppings.
  8. Serve stacked or spread out on a plate.


Calories: 140kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 54mg | Potassium: 136mg | Fiber: 1g | Sugar: 9g | Vitamin A: 179IU | Calcium: 61mg | Iron: 1mg