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The Boat Shed Kitchen

Souffle Pancakes

These Soufflé Pancakes are soft, pillowy, and impossibly airy—like biting into a sweet cloud! Made with whipped egg whites and just a few simple ingredients, they’re perfect for weekend brunch or an indulgent treat topped with berries and syrup.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 2
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 large eggs separated into whites and yolks
  • 2 tablespoons whole milk
  • ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon vanilla extract
  • 2 tablespoons sugar
  • ½ teaspoon vinegar or lemon juice

Method
 

  1. Separate the egg whites from yolks into two bowls.
  2. Whisk egg yolks with milk and vanilla.
  3. Sift in flour and baking powder. Mix until smooth.
  4. Beat egg whites with vinegar or lemon juice until frothy.
  5. Gradually add sugar. Beat to stiff peaks.
  6. Gently fold ⅓ of the meringue into the yolk batter.
  7. Then fold in the rest until combined.
  8. See full steps with tips & photos → https://theboatshedcafe.com/souffle-pancakes-2/

Notes

  • For extra height, stack a second scoop of batter on top halfway through the first side’s cooking time.
  • Don’t rush—low heat and steam are the secrets to keeping them soft and fluffy.
  • A nonstick pan with a lid works best for even cooking.