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Soufflé Pancakes- Possibly the lightest and fluffiest pancake you will ever eat!!!!

Easy Souffle Pancake

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Hi Bold Bakers!

Breakfast is the most important meal of the day so I say, nice and loud,  Easy Souffle Pancakes anyone? When it comes to breakfast I definitely would put my hand up for pancakes over an omelette. There is just something so comforting and satisfying about soft pancakes covered in syrup that is a real treat. This Easy Soufflé Pancake has the best of both worlds. It is thick like a pancake and soft and delicate like a soufflé.

If you have made my Best Ever Homemade Pancake Mix you will know I like my pancakes THICK! How we achieve that is to make them “soufflé like” and lighten them up with whipped egg whites. Fold them gently into your mix, and just wait and see how fluffy they get.

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Simply cook this pancake on a stove top covered with a lid to help cook it all the way through. Then for a finishing touch, pop it under the grill to get a nice golden finish on top. Dust with some icing sugar and a generous drizzle of maple syrup and you are off to the races.

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Looking for more Bold Baking Breakfast inspiration? Check out my collection of breakfast recipes from Red Velvet Pancakes to a Microwave Mug Burrito!

5.0 from 1 reviews
Easy Soufflé Pancake
 
Prep time
Cook time
Total time
 
Author:
Serves: serves 2
Ingredients
  • 2 egg yolks
  • 3 egg whites, at room temperature
  • ¼ cup (2floz/60ml) cream
  • ¼ cup (2floz/60ml) milk
  • ¼ cup (1¼ oz/40g) all purpose flour
  • 1 tablespoon caster/granulated sugar
  • 1 pinch of salt
  • 2 tablespoons (1oz/30g) melted butter
  • 5 strawberries, quartered
  • 3 tablespoons blueberries
  • maple syrup to serve
Instructions
  1. In a bowl, beat together the egg yolks, cream and milk.
  2. Add the flour, sugar and salt slowly stirring until just combined. Lastly stir in the melted butter and mix well.
  3. In a separate bowl, beat the egg whites until they form soft peaks. Gently fold the egg whites into the batter. It is ok to leave some lumps, they will work themselves out in the cooking.
  4. Heat a lightly greased 8-inch nonstick ovenproof skillet, or heavy cast-iron skillet with butter, over medium heat.
  5. Pour the batter into the pan. Cover with a saucepan lid and cook gently until the bottom of the pancake is lightly browned and bubbles appear around the edges, approximately 5 - 8 minutes.
  6. Add the berries gently on top of the batter.
  7. Place the saucepan under a low grill or broiler and cook until the top of the pancake is brown and the center is just set, roughly 2-3 minutes.
  8. Gently slide the pancake onto a serving platter, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries and drizzle with maple syrup.
Notes
You can use any type of berries you'd like in this recipe.

If you don't have cream you can use milk instead

 

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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19 Comments

  1. jessica on November 18, 2017 at 5:15 am

    if I use milk instead of cream, are we going to put 120 ml milk in it? I think that’s too much

    • Gemma Stafford on November 18, 2017 at 5:48 am

      Hi Jessica,
      Yes, I think you are right, I would reduce the milk to about 90 ml, you can add a little extra butter if you wish, that will enrich it,
      Gemma 🙂

  2. Maira Usman on October 29, 2017 at 11:09 pm

    Hi Gemma,
    I want to make a perect plain cake, you may call it simple or cheese cake or even tea cake. Every recipe i try is quite a big fail. I need your assistance asap. Thank you so much.

    • Gemma Stafford on October 30, 2017 at 4:54 am

      Hi there Maria,
      You make me sound like superwoman, flying to the rescue, lol!
      I need way more information if I am to help you here.
      What are you using to bake your cakes, type of oven etc?. Are you substituting ingredients?
      I have a number of great recipes here on the website, some more complex than others, but generally easy to do. I can do no better than point you to them. If you can give me more information, I may be better able to help you.
      Gemma 🙂

  3. Grace on October 23, 2017 at 11:04 pm

    Hi Gemma,
    My pancake tasted like egg tart, which is yummy for me but I did not achieve the souffle at all. The egg yolk mixture was too liquid, and even when I added the whites. Please help.
    Thank you.

    • Gemma Stafford on October 24, 2017 at 1:02 am

      Hi Grace,
      (https://www.biggerbolderbaking.com/souffle-pancake/) I am making the assumption that you followed the recipe here. If you did then the egg yolks would have been combined with the flour etc before the folding in of the stiff egg whites.
      Do go back and take a look at it, you will have already learned a lot, but you are relying on the wgg whites to form the souffle, therefore you must try not to break them down, just fold them in.
      I think you will find where it went wrong!
      Gemma 🙂

  4. Sally on October 21, 2017 at 4:19 am

    Wow! I’ve never been one for pancakes but I think you might have just changed my mind. Got to try this. Do I need to make any adjustments if I use gluten free flour?

    • Gemma Stafford on October 22, 2017 at 10:41 am

      yes you can use gluten free all purpose flour 🙂

  5. Samira on October 20, 2017 at 6:58 am

    Hi gemma, I like this recipea so much . It’s such an easy one. Can you please do japanese cheesecake?❤❤

    • Gemma Stafford on October 20, 2017 at 5:47 pm

      It’s on my list, Samira 🙂

  6. cileen on October 19, 2017 at 9:47 pm

    Lovely recipe Gemma, though could you please tell me if this recipe can be done without an oven and the amount of sugar required as it is not mentioned, thanks a lot!

    • Gemma Stafford on October 20, 2017 at 1:08 am

      Hi Cileen,
      I will add the sugar to the recipe, thank you for bringing it to my attention.
      Yes, you can do this on the pan, but you will need to set it carefully, and flip it over to brown on top, then add the fruit to taste.
      I hope you will try it,
      Gemma 🙂

      • Cileen on October 20, 2017 at 2:18 am

        Thank you so much for replying gemma will definitely try this tonught😊

  7. Grace on October 19, 2017 at 1:46 pm

    Dear Gemma,
    What other way can we brown the souffle pancake without having to put it in an oven?
    Thank you.
    -Gracr

    • Gemma Stafford on October 20, 2017 at 1:21 am

      Hi Grace,
      Yes, you can flip it on the pan, and add the fruits on top. Make sure it it set before you turn it,
      Gemma 🙂

  8. Jean Robinson on October 19, 2017 at 9:26 am

    How much sugar?

    • Gemma Stafford on October 20, 2017 at 1:33 am

      Hi Jean,
      one tablespoon/1oz will do it. I am going back to the recipe now, thank you for bringing it to my attention.
      Gemma 🙂

  9. Esha on October 19, 2017 at 8:43 am

    Hi Gemma!
    This looks soooo delicious 😍
    I requested the recipe for chocolate soufflé last year and still looking forward for a good one.

    • Gemma Stafford on October 20, 2017 at 1:36 am

      Hi Esha,
      Ooops! I will eventually get to every one of the requests, when I do not know!
      Thank you for your kind comment, good that you are with us,
      Gemma 🙂

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