Breakfast

Easy Souffle Pancake

4.49 from 33 votes
Make breakfast bolder with my easy Souffle Pancake, a fluffy and delicious treat that is sure to impress any breakfast lover in your house.
Soufflé Pancakes- Possibly the lightest and fluffiest pancake you will ever eat!!!!

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!

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Easy Soufflé Pancake Recipe

4.49 from 33 votes
Make breakfast bolder with my easy Souffle Pancake, a fluffy and delicious treat that is sure to impress any breakfast lover in your house.
Author: Gemma Stafford
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Make breakfast bolder with my easy Souffle Pancake, a fluffy and delicious treat that is sure to impress any breakfast lover in your house.
Author: Gemma Stafford

Ingredients

  • 2 egg yolks
  • 3 egg whites , at room temperature
  • 1/4 cup (2floz/60ml) cream
  • 1/4 cup (2floz/60ml) milk
  • ¼ cup (1 1/4 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

  • In a bowl, beat together the egg yolks, cream and milk.
  • Add the flour, sugar and salt slowly stirring until just combined. Lastly stir in the melted butter and mix well.
  • 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.
  • Heat a lightly greased 8-inch nonstick ovenproof skillet, or heavy cast-iron skillet with butter, over medium heat.
  • 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.
  • Add the berries gently on top of the batter.
  • 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.
  • 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.

Recipe 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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Nicole
Nicole
8 months ago

Can I use different fruit besides strawberries? Maybe bananas, pineapple, or apples?

Amalia
Amalia
1 year ago

Hi Gemma,
For the cream can I use Heavy whipping cream?

Thanks
Amalia ????

Larry
Larry
2 years ago

Hi Gemma,

Have you tried using frozen fruit? Wonder how they would affect the final product? Should they be thawed & drained before using?

CherryMaid
2 years ago

This was a delicious breakfast! I will absolutely be making it again.

Norma Jean Stapleton
Norma Jean Stapleton
2 years ago

Can’t wait to try this! You’re the best!

Stella
Stella
2 years ago

Hi Gemma!
I wanted to make this pancake for my mom, and I was just wondering if I could use bread or cake flour instead of all purpose?
Thanks!

Billie Connole
2 years ago

Is there a homemade Cream recipe? “Heavy Cream”

Neha Agnihotri
Neha Agnihotri
2 years ago

Can I do this completely in oven ?

jessica
jessica
3 years ago

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

3 years ago

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.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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