I can’t get over how these towering, jiggly pancakes turn out so impossibly soft, with a cloud-like bounce that looks almost too good to be real. Keep scrolling, because the secret behind that wobble is exactly why everyone is obsessed.
I’m fully obsessed with these soufflé pancakes because they do the whole wobbly, jiggly drama thing and still taste incredible. Not just cute for a video.
The texture is soft, airy, and almost ridiculous, like biting into a sweet little cloud that actually has flavor. I love how the meringue gives them that tall, bouncy lift, while vanilla extract keeps every bite fragrant and dessert-like without being too much.
And yes, I want the icing sugar and fresh berries on top. Always.
But honestly, I’d eat them plain off the plate. No shame.
Big stack energy, tiny fork restraint.
Ingredients
- Egg yolks bring richness, while whipped whites give that dreamy, jiggly pancake height.
- Caster sugar sweetens lightly and helps the meringue stay glossy and strong.
- Vanilla makes the batter smell cozy, like weekend breakfast actually showed up.
- Whole milk keeps the pancakes soft, tender, and a little creamy.
- Plain flour gives structure, so they’re fluffy but don’t collapse instantly.
- Baking powder adds backup lift, because soufflé pancakes need all the help.
- Fine salt balances the sweetness and makes everything taste more real.
- Cream of tartar keeps the meringue stable, so you’ll get better puff.
- Butter adds flavor, while oil helps stop sticking in the pan.
- Plus, icing sugar, syrup, and berries make them feel café-level at home.
- Basically, they’re not health food, but they’re absolutely worth it.
Ingredient Quantities
- 3 large eggs, separated
- 40 g caster sugar (about 3 tbsp)
- 1 tsp vanilla extract
- 60 ml whole milk
- 60 g plain flour (about 1/2 cup)
- 1/2 tsp baking powder
- Pinch of fine salt
- 1/4 tsp cream of tartar (or 1/2 tsp lemon juice) to stabilize the meringue
- 1 tbsp unsalted butter plus a little neutral oil for the pan
- Icing sugar, maple syrup and fresh berries for serving, optional
How to Make this
1. Separate 3 large eggs into yolks and whites, placing whites in a clean, dry bowl and yolks in a separate bowl.
2. Whisk the yolks with 1 tsp vanilla extract, 60 ml whole milk and 1 tbsp melted unsalted butter until smooth.
3. Sift together 60 g plain flour, 1/2 tsp baking powder and a pinch of fine salt, then fold into the yolk mixture until just combined; do not overmix.
4. Add 40 g caster sugar and 1/4 tsp cream of tartar (or 1/2 tsp lemon juice) to the egg whites and whisk to soft peaks, then continue until glossy stiff peaks form.
5. Fold one third of the meringue into the batter to loosen it, then gently fold in the remaining meringue in two additions, keeping as much air as possible.
6. Heat a nonstick skillet over very low heat and grease lightly with a little neutral oil and some butter; if you have 7 to 8 cm metal ring molds, grease them and place on the skillet for taller pancakes.
7. Spoon or pipe the batter into the pan or molds, filling them about three quarters full to allow height; cover the skillet with a tight-fitting lid.
8. Cook covered on the lowest heat for about 6 to 8 minutes until the bottoms are golden and the edges are set; if using molds, run a thin spatula around the inside before flipping.
9. Carefully flip each pancake, cover again and cook a further 4 to 5 minutes until cooked through and tenderly wobbly; remove from the pan and keep warm.
10. Serve dusted with icing sugar and topped with maple syrup and fresh berries if desired.
Equipment Needed
1. Large mixing bowls (at least two clean, dry ones)
2. Electric hand mixer or balloon whisk
3. Fine mesh sieve for sifting flour and dusting icing sugar
4. Measuring spoons and a 60 ml measure or small measuring cup
5. Kitchen scale for grams
6. Rubber spatula for folding
7. Nonstick skillet with a tight fitting lid
8. 7 to 8 cm metal ring molds (optional for taller pancakes)
9. Small offset or thin spatula for loosening and flipping inside molds
10. Piping bag or spoon for portioning batter into the pan
FAQ
The Best Soufflé Pancakes Recipe Substitutions and Variations
- Eggs: use aquafaba (3 tbsp per egg) to make a stable foam for the meringue, or 1/4 cup silken tofu per egg for lift though texture will be denser
- Caster sugar: substitute granulated sugar run briefly in a blender to make finer sugar 1:1, or use light brown sugar 1:1 for a slightly caramel note
- Whole milk: swap with unsweetened soy or oat milk 1:1 for a dairy free option, or use full fat canned coconut milk thinned with water for extra richness
- Plain flour: use cake flour for a lighter, airier crumb (use same weight), or a 1:1 gluten free all purpose blend if you need gluten free pancakes
Pro Tips
1. Make sure your egg whites bowl and whisk are spotless and completely dry before whipping. Even a trace of yolk or moisture will stop them from reaching glossy stiff peaks, and the little bit of extra volume makes these pancakes magically puffy.
2. Keep the heat very low and be patient. These are thick, airy pancakes that need gentle, even cooking so the center sets without browning too quickly. If you see the edges browning fast, lower the heat and give the pan another minute to cool.
3. Fold with a light hand and use big, sweeping motions. Lose the air and the batter becomes dense. Fold just until you see no streaks of meringue, then stop. If piping, a large round tip or spoon makes for taller, neater rounds.
4. If using metal ring molds, grease them well and warm them on the pan first so the batter begins to set against the sides. To flip, loosen with a thin spatula, invert the whole ring onto the spatula, then remove the ring and continue cooking briefly.
5. Keep finished pancakes warm on a baking sheet in a low oven (about 90 to 100 C) while you finish the batch. Serve right away with a dusting of icing sugar, a splash of maple syrup, and fresh berries for contrast in texture and acidity.
The Best Soufflé Pancakes Recipe
I can’t get over how these towering, jiggly pancakes turn out so impossibly soft, with a cloud-like bounce that looks almost too good to be real. Keep scrolling, because the secret behind that wobble is exactly why everyone is obsessed.
2
servings
366
kcal
Equipment: 1. Large mixing bowls (at least two clean, dry ones)
2. Electric hand mixer or balloon whisk
3. Fine mesh sieve for sifting flour and dusting icing sugar
4. Measuring spoons and a 60 ml measure or small measuring cup
5. Kitchen scale for grams
6. Rubber spatula for folding
7. Nonstick skillet with a tight fitting lid
8. 7 to 8 cm metal ring molds (optional for taller pancakes)
9. Small offset or thin spatula for loosening and flipping inside molds
10. Piping bag or spoon for portioning batter into the pan
Ingredients
-
3 large eggs, separated
-
40 g caster sugar (about 3 tbsp)
-
1 tsp vanilla extract
-
60 ml whole milk
-
60 g plain flour (about 1/2 cup)
-
1/2 tsp baking powder
-
Pinch of fine salt
-
1/4 tsp cream of tartar (or 1/2 tsp lemon juice) to stabilize the meringue
-
1 tbsp unsalted butter plus a little neutral oil for the pan
-
Icing sugar, maple syrup and fresh berries for serving, optional
Directions
- Separate 3 large eggs into yolks and whites, placing whites in a clean, dry bowl and yolks in a separate bowl.
- Whisk the yolks with 1 tsp vanilla extract, 60 ml whole milk and 1 tbsp melted unsalted butter until smooth.
- Sift together 60 g plain flour, 1/2 tsp baking powder and a pinch of fine salt, then fold into the yolk mixture until just combined; do not overmix.
- Add 40 g caster sugar and 1/4 tsp cream of tartar (or 1/2 tsp lemon juice) to the egg whites and whisk to soft peaks, then continue until glossy stiff peaks form.
- Fold one third of the meringue into the batter to loosen it, then gently fold in the remaining meringue in two additions, keeping as much air as possible.
- Heat a nonstick skillet over very low heat and grease lightly with a little neutral oil and some butter; if you have 7 to 8 cm metal ring molds, grease them and place on the skillet for taller pancakes.
- Spoon or pipe the batter into the pan or molds, filling them about three quarters full to allow height; cover the skillet with a tight-fitting lid.
- Cook covered on the lowest heat for about 6 to 8 minutes until the bottoms are golden and the edges are set; if using molds, run a thin spatula around the inside before flipping.
- Carefully flip each pancake, cover again and cook a further 4 to 5 minutes until cooked through and tenderly wobbly; remove from the pan and keep warm.
- Serve dusted with icing sugar and topped with maple syrup and fresh berries if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 162g
- Total number of serves: 2
- Calories: 366kcal
- Fat: 14.4g
- Saturated Fat: 6.25g
- Trans Fat: 0.25g
- Polyunsaturated: 0.75g
- Monounsaturated: 5g
- Cholesterol: 298mg
- Sodium: 255mg
- Potassium: 180mg
- Carbohydrates: 44.3g
- Fiber: 0.81g
- Sugar: 21.5g
- Protein: 13.45g
- Vitamin A: 582IU
- Vitamin C: 0mg
- Calcium: 85.5mg
- Iron: 2.75mg
