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The Boat Shed Kitchen

Souffle Pancakes

These souffle pancakes are a dreamy twist on the classic breakfast stack—ultra fluffy, cloud-like, and gently sweet. Made with whipped egg whites and cooked low and slow, they're perfect for special mornings or impressing guests with café-style pancakes at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Calories: 220
Ingredients Method Notes

Ingredients
  

For the pancake batter:
  • 2 large eggs
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest optional
  • ¼ cup all-purpose flour fluffed, spooned, and leveled
  • ¼ teaspoon baking powder
  • ½ teaspoon white vinegar or lemon juice
  • 2 tablespoons granulated sugar
  • Neutral oil for cooking
Optional toppings:
  • Sweetened whipped cream
  • Assorted berries
  • Powdered sugar
  • Maple syrup
Sweetened whipped cream (optional):
  • ½ cup cold heavy cream
  • 1 tablespoon granulated sugar adjust to taste
  • ½ teaspoon vanilla extract

Method
 

  1. Separate egg whites and yolks into two bowls.
  2. To the yolks, add milk, vanilla, and lemon zest.
  3. Whisk. Sift in flour and baking powder. Whisk until smooth.
  4. Add vinegar or lemon juice to egg whites. Beat until frothy.
  5. Gradually add sugar and beat to stiff peaks.
  6. Fold one-third of the meringue into the yolk batter.
  7. See full steps with tips & photos → https://theboatshedcafe.com/souffle-pancakes/

Notes

  • For best height, use metal rings or pipe the batter in layers.
  • Low heat is key—avoid rushing the cooking or they’ll deflate.
  • Use fresh eggs for fluffier and more stable meringue.