These souffle pancakes are my go-to when I want something extra special for breakfast or brunch.

Light, airy, and delicately sweet, they feel like eating soft vanilla clouds on a plate.

Why You’ll Love This Recipe

Cloud-like texture – These pancakes are fluffy, airy, and melt in your mouth.

Impressive but easy – They look fancy but come together with just eggs, flour, and love.

Not too sweet – Lightly sweetened batter pairs perfectly with fruit or syrup.

Customizable toppings – Whipped cream, berries, or even a drizzle of honey—go wild.

Weekend-worthy – Feels like a brunch date, even if you’re still in pajamas.

What You’ll Need (Ingredient Highlights)

Eggs – Separated to create a fluffy meringue for volume.

Milk & Vanilla – Adds richness and aroma to the base.

Lemon Zest – Optional, but gives a light citrusy lift.

Flour & Baking Powder – Just enough for structure without weighing it down.

White Vinegar or Lemon Juice – Helps stabilize the egg whites.

Sugar – For both sweetness and meringue structure.

Oil – Use a neutral oil to cook without adding flavor.

Optional toppings: sweetened whipped cream, fresh berries, powdered sugar, maple syrup.

Pro Tips Before You Start

Separate eggs carefully – any yolk in the whites will ruin the meringue.

Don’t overmix the batter or the meringue will deflate.

Cook on low heat with a lid – patience is key!

An electric stovetop gives better temperature control.

How to Make Soufflé Pancakes

Step 1: Make the pancake batter

Separate the egg yolks and whites into two clean bowls.

Add milk, vanilla extract, and lemon zest to the yolks, then whisk until combined.

Sift in the flour and baking powder.

Whisk until smooth and no dry spots remain. Set aside.

Step 2: Whip the meringue

Add vinegar or lemon juice to the egg whites. Use a hand mixer to beat until frothy.

Gradually add sugar while beating, then continue to whip until stiff peaks form.

Step 3: Fold batter

Fold one-third of the meringue into the yolk mixture using a rubber spatula.

Once combined, gently fold in the remaining meringue until the batter is smooth and fluffy.

Be careful not to overmix.

Step 4: Prepare to cook

Heat a nonstick pan over low heat.

Lightly oil the surface, then wipe away excess.

Use a large spoon, cookie scoop, or piping bag to portion the batter into tall mounds (2 to 3 pancakes).

Step 5: Cook low and slow

Cover the pan and cook for 7–8 minutes until the bottom is golden.

Gently flip with a spatula, cover again, and cook for another 5–6 minutes.

The pancakes should be golden and fully cooked through.

Step 6: Serve

Serve immediately with a dusting of powdered sugar, a dollop of whipped cream, fresh berries, and maple syrup if desired.

What to Serve It With

These pancakes pair beautifully with:

Sweetened whipped cream and strawberries

A drizzle of maple syrup or honey

Lemon curd for extra tang

Iced coffee or milk tea

Variations / Substitutions

Lemon zest – Can skip if you prefer a more vanilla-forward flavor.

Flavored whipped cream – Add a hint of cinnamon or almond extract.

Gluten-free – Substitute with a 1:1 gluten-free flour blend.

Storage & Leftovers

These pancakes are best fresh, but if needed:

Refrigerate in an airtight container for up to 1 day.

Reheat gently in a covered skillet on low heat or microwave in 10-second bursts.

Whipped cream should be stored separately and whipped fresh when possible.

FAQs

Can I make the batter ahead of time?
No, the meringue will deflate. It’s best to prepare and cook immediately.

Why aren’t my pancakes fluffy?
Your meringue might not be stiff enough or got deflated during folding.

Can I freeze these pancakes?
They’re not ideal for freezing due to their delicate texture.

Do I need a ring mold?
Nope! You can shape them with a spoon or piping bag into tall mounds.

What if I don’t have vinegar or lemon juice?
You can skip it, but it helps stabilize the egg whites for better fluff.

Can I double the recipe?
Yes, just work quickly so the meringue doesn’t collapse.

Do I need an electric mixer?
It’s highly recommended. Beating by hand is possible but very tiring.

Final Thoughts

These soufflé pancakes always feel like a small celebration on a plate.

Whether you’re surprising someone for brunch or treating yourself on a weekend morning, they’re a delicious way to start the day — light, fluffy, and full of joy.

The Boat Shed Kitchen