Breakfast

Easy Souffle Pancake

4.48 from 40 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!!!!

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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!

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Easy Soufflé Pancake Recipe

4.48 from 40 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 minutes
Cook Time 10 minutes
Total Time 20 minutes
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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Sheela Jayaraj
Sheela Jayaraj
1 year ago

Turned out perfectly-light n airy!

F66D5244-FDC5-407D-8A48-23633981608E.jpeg
Sheela Jayaraj
Sheela Jayaraj
1 year ago

Thanks so much for your kind sharing. It was so light n airy n i also added french vanilla paste to the batter. Didnt have strawberries n sub with avocadoes n pomegranate

BDF8CAEF-42B5-4BE7-BEF7-AEE303061637.jpeg
Sandra Cote
Sandra Cote
2 years ago

I don’t have milk or cream Can I use buttermilk to replace both?

Robin
Robin
2 years ago

Love this and so did my family! I did have one flub up , and wondered why . I made one for my hubby ,and it wasn’t quire finished in the middle, so the next one I made sure it wa s pretty well cooked befor putting fruit on , but it fell when I took the lid off , did I cook too long?

Isha Srivastava
Isha Srivastava
3 years ago

Hey Gemma,

Loved this recipe. Could you please let me know the temp of the oven should be for baking. Also, I believe pre-heating would be required.

Regards,
Isha

Nicole
Nicole
4 years ago

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

Amalia
Amalia
5 years ago

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

Thanks
Amalia ????

Larry
Larry
5 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
CherryMaid
5 years ago

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

Norma Jean Stapleton
Norma Jean Stapleton
5 years ago

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

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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