There’s something almost magical about fluffy, cloud-like pancakes that lift your breakfast to a new level — and that’s exactly what this Soufflé Pancakes Recipe delivers. These pancakes aren’t just your ordinary flapjacks; they’re light, airy, and with a melt-in-your-mouth texture that’s sure to become your new favorite weekend treat.

A stack of three thick golden brown pancakes sits centered on a white plate, with a square pat of melting butter on the top pancake. A small wedge is cut out, showing the soft, yellow, fluffy inside of the pancakes. There is a light dusting of powdered sugar on top and around the plate. Two halves of a red strawberry with green leaves are placed behind the pancakes. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Soufflé Pancakes Recipe
Top Tip
How to Serve Soufflé Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Soufflé Pancakes Recipe

Why You'll Love This Recipe

I've tried a bunch of fluffy pancake recipes before, but this Soufflé Pancakes Recipe stands out because it’s approachable and reliably delicious. Every time I make them, the texture is spot on—like biting into a soft, sweet cloud—and they feel special without requiring fancy ingredients.

Delightfully Fluffy: The secret lies in folding stiffly whipped egg whites into the batter, creating that iconic soufflé texture.
Simple Ingredients: You probably already have everything you need in your kitchen—no specialty items required.
Impress with Little Effort: These pancakes make a breakfast or brunch feel elevated without stressing you out.
Customizable Toppings: They’re a perfect base for anything from fresh berries to whipped cream or syrup.

A stack of two thick, fluffy pancakes with a golden brown top layer sits on a white plate. The top pancake has a small square of melting butter in the center and is sprinkled with fine white powdered sugar. Next to the pancakes on the plate are fresh red strawberry halves with green leaves. A silver spatula is lifting the top pancake, showing its soft and light texture. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Breaking this recipe down, it’s all about combining the richness of egg yolks with the airiness from whipped egg whites, balanced by just a few pantry basics. The magic really happens when these components come together.

Flat lay of bright yellow egg yolks, fluffy whipped egg whites with soft peaks, smooth whole milk in a small glass jug, fine granulated sugar crystals scattered gently, pale all-purpose flour mounded neatly, fresh lemon halves with vibrant yellow flesh, a small bottle of vanilla extract with amber liquid inside, and a dollop of baking powder powdery and white, all beautifully arranged in a balanced composition, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Egg yolks: Offer richness and help bind the batter, giving structure to those fluffy pancakes.
Egg whites: Whipped into stiff peaks, they’re the key to that airy, soufflé texture.
Whole milk: Adds moisture and a hint of creaminess without weighing the batter down.
All-purpose flour: The backbone of your pancake - choose fresh, good-quality flour for best results.
Granulated sugar: Sweetens gently and helps stabilize the whipped egg whites.
Lemon juice: A little acidity brightens flavors and helps stabilize the egg whites when whipping.
Vanilla extract: Brings warm, familiar flavor that makes these pancakes so comforting.
Baking powder: Adds an extra lift to help the pancakes puff up beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making these pancakes as a blank canvas—sometimes I add a pinch of cinnamon or a bit of matcha powder into the dry mix. Feel free to tweak the flavors or toppings to suit your cravings; they work just as well savory with a little cheese or herbs folded in.

Berry Burst Variation: I’ve stirred fresh chopped strawberries or blueberries into the batter for a fruity surprise inside my soufflé pancakes—outstanding on a lazy Sunday.
Vegan-Friendly Swap: While this recipe relies on eggs, you might try aquafaba (chickpea water) whipped like egg whites, though it takes some practice to match the lift and texture.
Gluten-Free Version: I’ve had success swapping the flour for a 1:1 gluten-free blend; just keep an eye on the batter consistency.

Step-by-Step: How I Make Soufflé Pancakes Recipe

Step 1: Whisk the Dry Ingredients Together

Start by mixing your all-purpose flour and baking powder in a bowl. This step ensures the baking powder is evenly distributed to give your pancakes a perfect rise. I like using a fine mesh sieve to avoid lumps, but a fork works just fine, too.

Step 2: Combine Yolks and Milk, Then Add Dry Mix

In another bowl, whisk together the egg yolks, milk, and lemon juice. The lemon juice helps keep your egg whites stable later on, so don't skip it! After the wet ingredients are combined, slowly add the flour mixture, whisking gently until smooth and lump-free.

Step 3: Beat Egg Whites to Stiff Peaks

This is the fun part! Using a hand mixer or stand mixer, whisk the egg whites until foamy. Then, slowly add sugar and vanilla extract while whipping until you get stiff peaks that hold their shape well. This step takes about 4-5 minutes—don’t rush it, or you won’t get that signature fluffiness.

Step 4: Gently Fold Egg Whites Into Batter

Carefully fold the egg whites into the yolk mixture in three batches. Use a spatula and fold rather than stirring vigorously to keep as much air as possible. This is key to getting your soufflé pancakes light and airy.

Step 5: Cook Your Soufflé Pancakes Slowly and Covered

Heat your non-stick pan over medium-low heat for about one minute, then lightly grease with avocado oil. Use a large scoop to spoon batter onto the pan, then add a spoonful of water to the pan and cover with a lid. This steam-cooking method helps set the pancakes gently without burning. Cook each side 3-5 minutes until golden brown.

Top Tip

Making soufflé pancakes can seem tricky at first, but these tips helped me master the recipe and avoid common pitfalls. With a bit of patience and practice, you’ll be flipping clouds in no time.

Whipping Egg Whites Properly: Ensure your mixing bowl and beaters are completely clean and dry; any grease or moisture will prevent the whites from whipping properly.
Folding Technique: Use a gentle folding motion from the bottom up and around—not stirring—so you don’t deflate the egg whites.
Low and Slow Cooking: Soufflé pancakes need gentle heat and covering with a lid to steam-cook through without burning the outside.
Don’t Rush the Resting: Let the batter rest for just a couple of minutes if needed to help flour hydrate and improve texture.

How to Serve Soufflé Pancakes Recipe

Garnishes

I love topping my soufflé pancakes with a dusting of powdered sugar and a generous dollop of whipped cream—it adds that touch of sweetness without overpowering the delicate flavor. Berries like raspberries or blueberries add freshness and a pop of color, making it look like you spent hours at the stove.

Side Dishes

Pair these pancakes with crispy bacon or a side of sautéed mushrooms for a sweet-and-savory breakfast. You could even serve a small salad with citrus vinaigrette if you want to slow down the richness a bit—it's a nice balance!

Creative Ways to Present

For special occasions, I like stacking my soufflé pancakes high, layering with fresh fruit and whipped cream between each pancake for a show-stopping tower. Drizzling with warm chocolate or caramel sauce takes it over the top and always wows guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (I rarely do!), simply refrigerate them in an airtight container for up to 2 days. I recommend layering in parchment paper to keep them from sticking together and losing that delicate fluffiness.

Freezing

Freezing soufflé pancakes is possible but tricky because they can lose texture. If you want to freeze them, flash freeze individual pancakes on a tray before stacking them with parchment paper in a container. They’ll keep up to a month, but I find freezing reduces their signature fluff.

Reheating

To reheat, I gently warm the pancakes in a non-stick pan over low heat, covering briefly to help steam them back to softness without drying out. Microwave reheating works in a pinch but can make pancakes rubbery.

Frequently Asked Questions:

Can I make soufflé pancakes without a mixer?

While a hand or stand mixer makes whipping egg whites easier and more consistent, you can whisk by hand with a balloon whisk if you’re patient—just prepare for some serious arm workout and longer whipping time.

Why do my soufflé pancakes deflate after cooking?

Soufflé pancakes are delicate, so handling them gently is key. Overmixing the batter, cooking on too high heat, or flipping too soon can cause deflation. Make sure to fold the egg whites carefully, cook slowly over low heat, and flip only when the bottom is golden and the top looks set.

Can I prepare the batter ahead of time?

It’s best to make and cook soufflé pancakes immediately after batter preparation. The whipped egg whites can lose volume if left sitting too long, which affects fluffiness. However, you can separate and chill your eggs ahead and mix everything just before cooking.

What can I substitute for avocado oil?

Any neutral oil with a high smoke point works great—grapeseed, sunflower, or light olive oil are good alternatives. Butter adds flavor but can brown quickly, so watch your heat carefully.

Final Thoughts

There’s nothing quite like the joy of serving soufflé pancakes fresh from the pan, watching their soft, pillowy texture delight your friends or family with every bite. I hope this Soufflé Pancakes Recipe becomes your go-to whenever you want to impress with a simple, scrumptious treat. So grab your whisk, take your time, and enjoy the process—the results are totally worth it!