Unlock the secret to brunch bliss with these 19 fluffy soufflé pancake recipes! Imagine light-as-air stacks that practically float off your plate—perfect for lazy weekends or impressing guests. Whether you’re craving classic vanilla, indulgent chocolate, or fruity twists, we’ve got your dream breakfast covered. Dive in and discover how to turn simple ingredients into cloud-like deliciousness that’ll make every morning feel special.
Classic Japanese Souffle Pancakes
Zestful memories of Tokyo mornings drift in as I whisk these clouds into being—a quiet kitchen ritual that transforms simple ingredients into edible poetry, each bite a delicate balance of air and substance that melts away the day’s edges.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup cake flour, sifted
– 2 tsp baking powder
– ¼ cup granulated sugar
– ¼ tsp fine sea salt
– 3 large pasture-raised eggs, lightly beaten and separated
– ¾ cup whole milk, at room temperature
– 1 tsp pure vanilla extract
– 2 tbsp clarified butter, melted and cooled
– 1 tbsp neutral oil (such as grapeseed)
– Pure maple syrup and fresh berries for serving
Instructions
1. Sift the cake flour, baking powder, and fine sea salt into a large mixing bowl.
2. In a separate bowl, whisk together the egg yolks, whole milk, pure vanilla extract, and clarified butter until fully emulsified.
3. Gently fold the wet mixture into the dry ingredients using a silicone spatula until just combined—avoid overmixing to prevent gluten development.
4. In a clean, grease-free bowl, whip the egg whites with an electric mixer on medium speed until foamy, about 1 minute.
5. Gradually add the granulated sugar while increasing the mixer speed to high, whipping until stiff, glossy peaks form, approximately 3–4 minutes.
6. Fold one-third of the whipped egg whites into the batter to lighten it, then carefully incorporate the remaining whites in two additions, maintaining as much air as possible.
7. Heat a nonstick skillet or griddle over low heat (275°F) and lightly brush with neutral oil.
8. Spoon ½-cup portions of batter onto the skillet, stacking slightly to create height, and cover with a lid to trap steam.
9. Cook for 6–7 minutes until the bottoms are golden-brown and the tops appear set with tiny bubbles.
10. Gently flip each pancake using a wide spatula, re-cover, and cook for an additional 5–6 minutes until springy to the touch and cooked through.
11. Transfer to plates and serve immediately, drizzled with pure maple syrup and topped with fresh berries.
Gently yielding under the fork, these pancakes offer a custard-like interior framed by a whisper-thin golden crust—their subtle vanilla sweetness pairs beautifully with tart berries, or for a whimsical twist, try them with a dusting of matcha powder and a dollop of red bean paste.
Matcha Green Tea Souffle Pancakes
Beneath the quiet hum of morning light, there’s something deeply comforting about watching clouds of batter rise and set into delicate, jiggly towers—a gentle alchemy that transforms simple ingredients into a moment of quiet celebration. These matcha green tea soufflé pancakes, with their ethereal texture and earthy-sweet flavor, feel like a whispered secret between the stove and the soul, perfect for a slow, reflective morning where time seems to stretch and soften.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 3 pasture-raised eggs, lightly beaten
- 1/4 cup granulated sugar
- 1/2 cup whole milk, at room temperature
- 1 cup cake flour, sifted
- 1 1/2 teaspoons culinary-grade matcha powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 tablespoons clarified butter, for greasing
- Maple syrup and whipped cream, for serving
Instructions
- Separate the pasture-raised eggs into yolks and whites, placing the whites in a clean, dry mixing bowl.
- In a separate bowl, whisk the egg yolks with 2 tablespoons of granulated sugar until pale and creamy, about 2 minutes.
- Gradually pour in the whole milk while whisking continuously to emulsify the mixture.
- Sift the cake flour, culinary-grade matcha powder, baking powder, and fine sea salt directly into the yolk mixture, folding gently until just combined to avoid overmixing.
- Using an electric mixer on medium speed, beat the egg whites until foamy, then slowly add the remaining 2 tablespoons of granulated sugar, beating to stiff peaks that hold their shape when the whisk is lifted.
- Gently fold one-third of the beaten egg whites into the matcha batter to lighten it, then carefully incorporate the remaining whites in two additions, using a spatula in a figure-eight motion to preserve air bubbles.
- Heat a non-stick skillet or griddle over low heat (approximately 275°F) and lightly grease with clarified butter using a pastry brush.
- Scoop 1/4 cup portions of batter onto the skillet, stacking a second scoop on top of each to create height, and cover with a lid to trap steam.
- Cook for 6–7 minutes until the bottoms are golden-brown and the edges appear set, then carefully flip each pancake using a spatula.
- Cover again and cook for an additional 5–6 minutes until the pancakes are fully set and spring back lightly when touched.
- Transfer the pancakes to plates and serve immediately with maple syrup and whipped cream.
What emerges from the pan are pillows so tender they tremble at the slightest touch, with a subtle bitterness from the matcha that mellows into sweetness with each bite. For a creative twist, layer them with fresh berries and a dusting of powdered sugar, letting the vibrant green peek through like moss on a forest floor—a quiet indulgence that feels both elegant and deeply soothing.
Chocolate Lover’s Souffle Pancakes
Wandering through the kitchen this morning, I found myself craving something that felt both indulgent and comforting, a quiet celebration for the hands that prepare it. The gentle rhythm of whisking and folding became a meditation, transforming simple ingredients into clouds of chocolate.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large pasture-raised eggs, lightly beaten and separated
– ¼ cup granulated sugar, divided
– ¼ cup all-purpose flour, sifted
– 2 tablespoons Dutch-process cocoa powder, sifted
– ½ teaspoon cream of tartar
– ¼ cup whole milk, at room temperature
– 1 teaspoon pure vanilla extract
– 2 tablespoons clarified butter, for greasing
– Confectioners’ sugar and fresh raspberries, for garnish
Instructions
1. In a medium bowl, whisk together the egg yolks and 2 tablespoons of the granulated sugar until pale and slightly thickened, about 2 minutes.
2. Gently fold the sifted all-purpose flour and Dutch-process cocoa powder into the yolk mixture until just combined.
3. Stir in the whole milk and pure vanilla extract until a smooth, thick batter forms; set aside.
4. In a separate, impeccably clean bowl, use a hand mixer to whip the egg whites on medium speed until frothy, about 30 seconds.
5. Add the cream of tartar and continue whipping on medium-high speed until soft peaks form, about 1 minute.
6. Gradually add the remaining 2 tablespoons of granulated sugar while whipping, continuing until stiff, glossy peaks form, about 2 more minutes.
7. Gently fold one-third of the whipped egg whites into the chocolate batter to lighten it.
8. Carefully fold in the remaining egg whites until no white streaks remain, taking care not to deflate the mixture.
9. Heat a large non-stick skillet or griddle over the lowest possible heat setting and lightly grease it with clarified butter.
10. For each pancake, spoon about ½ cup of batter onto the skillet, then cover immediately with a tight-fitting lid.
11. Cook undisturbed for 5–6 minutes, until the tops appear dry and set and the bottoms are a deep golden brown.
12. Using a thin, flexible spatula, carefully flip each pancake, re-cover, and cook for an additional 4–5 minutes until fully set.
13. Transfer the pancakes to serving plates and dust generously with confectioners’ sugar.
14. Garnish with a scattering of fresh raspberries.
A cloud-like texture gives way to a rich, molten core of dark chocolate, each bite a study in contrast. Serve them immediately, perhaps with a drizzle of crème anglaise or a dollop of lightly sweetened mascarpone for an extra layer of luxury.
Blueberry Lemon Souffle Pancakes
A quiet morning in the kitchen feels like a small, private ceremony, especially when the first light filters through the window and the air holds the promise of something delicate and bright. Today, that promise is a stack of pancakes, but not the ordinary kind—these are ethereal clouds meant to capture the fleeting sweetness of summer berries and the sharp, clean kiss of citrus, all before the world outside fully wakes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour, sifted
– 2 teaspoons baking powder
– ¼ teaspoon fine sea salt
– 2 tablespoons granulated sugar
– ¾ cup whole milk, at room temperature
– 2 large pasture-raised eggs, separated and lightly beaten
– 1 teaspoon pure vanilla extract
– Zest of 1 large lemon, finely grated
– 2 tablespoons clarified butter, plus more for the griddle
– 1 cup fresh blueberries, rinsed and patted dry
– Pure maple syrup, for serving
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, fine sea salt, and granulated sugar until fully incorporated.
2. In a separate medium bowl, combine the whole milk, lightly beaten egg yolks, pure vanilla extract, and finely grated lemon zest, whisking until the mixture is smooth and homogenous.
3. Gently pour the wet ingredients into the dry ingredients, folding with a rubber spatula until just combined; a few small lumps are acceptable to avoid overmixing, which can lead to tough pancakes.
4. In a clean, dry medium bowl, use a hand mixer on medium-high speed to whip the egg whites to stiff peaks, about 3-4 minutes, until they hold their shape when the beaters are lifted.
5. Carefully fold the whipped egg whites into the batter in three additions, using broad, gentle strokes to maintain airiness and create a light, fluffy texture.
6. Heat a non-stick griddle or large skillet over medium-low heat (approximately 325°F) and lightly brush the surface with clarified butter.
7. For each pancake, ladle ¼ cup of batter onto the griddle, then immediately scatter 6-8 fresh blueberries evenly over the top before the batter sets.
8. Cook until the edges appear dry and small bubbles form on the surface, about 2-3 minutes, then flip carefully with a thin spatula.
9. Cook the second side for 1-2 minutes more, until golden brown and cooked through; to test for doneness, press lightly in the center—it should spring back without leaving an indent.
10. Transfer the cooked pancakes to a wire rack set over a baking sheet in a 200°F oven to keep warm while repeating with the remaining batter and blueberries, brushing the griddle with more clarified butter as needed.
11. Serve immediately, drizzled with pure maple syrup.
But what truly defines these pancakes is their texture—a tender, almost custard-like interior cradled by a lightly crisped edge, each bite releasing the burst of blueberry against the subtle, fragrant lemon. For a creative twist, serve them with a dollop of lemon curd or a dusting of powdered sugar mixed with a hint of cardamom, turning a simple breakfast into a moment of quiet indulgence.
Banana Caramel Souffle Pancakes
Sometimes, the simplest mornings call for a little indulgence—a quiet moment where the kitchen fills with the warm scent of caramelizing bananas and the promise of something softly sweet. This recipe transforms humble ingredients into a delicate, airy stack of soufflé pancakes, each bite a tender contrast to the rich, buttery caramel sauce that drapes over them.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 ripe bananas, mashed to a smooth puree
– 1 cup all-purpose flour, sifted
– 2 tsp baking powder
– ¼ tsp fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– ¾ cup whole milk, at room temperature
– 2 tbsp clarified butter, melted and cooled
– 1 tsp pure vanilla extract
– ½ cup granulated sugar
– ¼ cup unsalted butter
– ¼ cup heavy cream, warmed to 110°F
– Pinch of flaky sea salt for garnish
Instructions
1. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until fully combined.
2. In a separate large bowl, combine the mashed banana puree, lightly beaten pasture-raised eggs, whole milk, melted clarified butter, and pure vanilla extract, whisking until the mixture is homogenous and slightly frothy.
3. Gently fold the dry ingredients into the wet mixture using a rubber spatula, stirring just until no flour streaks remain—overmixing can deflate the batter and result in dense pancakes.
4. Heat a non-stick skillet or griddle over medium-low heat (approximately 325°F) and lightly grease it with a thin layer of clarified butter.
5. Pour ¼-cup portions of batter onto the skillet, spacing them 2 inches apart to allow for spreading.
6. Cook the pancakes for 3–4 minutes, or until the edges appear set and small bubbles form uniformly across the surface.
7. Carefully flip each pancake with a wide spatula and cook for an additional 2–3 minutes, until the underside is golden-brown and the centers spring back lightly when pressed.
8. Transfer the cooked pancakes to a wire rack in a single layer to prevent steaming, which helps maintain their delicate texture.
9. For the caramel sauce, combine the granulated sugar and unsalted butter in a small saucepan over medium heat, stirring constantly until the sugar dissolves completely and the mixture turns a deep amber color, about 5–7 minutes.
10. Remove the saucepan from heat and slowly whisk in the warmed heavy cream until the sauce is smooth and glossy—adding the cream off the heat prevents dangerous splattering.
11. Drizzle the warm caramel sauce generously over the stacked pancakes and finish with a pinch of flaky sea salt.
Ethereally light and cloud-like, these pancakes offer a subtle banana sweetness that melds beautifully with the deep, buttery caramel. Serve them immediately while still warm, perhaps with a dollop of crème fraîche or a scattering of toasted pecans for added crunch.
Pumpkin Spice Souffle Pancakes
Just now, as the afternoon light slants through my kitchen window on this quiet December day, I find myself reaching for the familiar comfort of autumn’s flavors, even as winter settles in. There’s something deeply soothing about the ritual of measuring and mixing, of transforming simple ingredients into something airy and warm. These pancakes are a gentle nod to the season past, a soft, spiced cloud to savor slowly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour, sifted
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon fine sea salt
– 3/4 cup whole milk, at room temperature
– 1/2 cup pure pumpkin purée
– 2 large pasture-raised eggs, separated and lightly beaten
– 3 tablespoons granulated sugar
– 1 teaspoon pure vanilla extract
– 2 tablespoons clarified butter, for cooking
– Pure maple syrup and softly whipped cream, for serving
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and fine sea salt until fully incorporated.
2. In a separate medium bowl, combine the whole milk, pure pumpkin purée, lightly beaten egg yolks, granulated sugar, and pure vanilla extract, whisking until the mixture is smooth and homogenous.
3. Gently fold the wet ingredients into the dry ingredients using a rubber spatula, mixing just until no dry streaks remain; overmixing can lead to dense pancakes, so stop as soon as the batter comes together.
4. In a clean, dry bowl, use an electric mixer on medium-high speed to whip the egg whites until they form stiff, glossy peaks, about 2-3 minutes; this step is crucial for achieving the soufflé-like lift.
5. Carefully fold the whipped egg whites into the batter in three additions, using broad, gentle strokes to preserve the airiness.
6. Heat a large non-stick skillet or griddle over medium-low heat and add 1 tablespoon of clarified butter, swirling to coat the surface evenly.
7. For each pancake, ladle 1/4 cup of batter onto the skillet, cooking until the edges appear set and small bubbles form on the surface, about 2-3 minutes; maintaining a consistent, gentle heat prevents burning while allowing the center to cook through.
8. Flip each pancake carefully with a thin spatula and cook for an additional 1-2 minutes, until golden brown and puffed.
9. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.
10. Serve immediately, topped with pure maple syrup and a dollop of softly whipped cream.
Perfectly tender and impossibly light, these pancakes carry the warm, aromatic spice of pumpkin in every fluffy bite. The subtle sweetness from the maple syrup melds with the creamy topping, creating a comforting balance that feels like a quiet celebration. For a creative twist, try layering them with a spiced apple compote or a sprinkle of toasted pecans to add a delightful crunch.
Tiramisu-Inspired Souffle Pancakes
Lately, I’ve been craving the comforting embrace of tiramisu but wanted something lighter, airier—a morning treat that whispers of espresso and mascarpone without the heft. This led me to dream up these soufflé pancakes, a delicate stack that captures the soul of the classic dessert in a fluffy, cloud-like form. They’re a quiet indulgence, perfect for a slow weekend when you want to savor each bite like a secret.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 3 large pasture-raised eggs, lightly beaten
– 1/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 cup whole milk
– 1 tsp pure vanilla extract
– 1 tbsp clarified butter
– 1/4 cup strong brewed espresso, cooled to room temperature
– 1/4 cup mascarpone cheese
– 2 tbsp Dutch-process cocoa powder
Instructions
1. Separate the eggs, placing the whites in a clean, dry mixing bowl and the yolks in a separate medium bowl.
2. Add the granulated sugar to the egg yolks and whisk vigorously until pale and slightly thickened, about 2 minutes.
3. Gently fold the all-purpose flour into the yolk mixture until just combined, being careful not to overmix to avoid a tough texture.
4. Stir in the whole milk and pure vanilla extract until the batter is smooth and lump-free.
5. Using an electric mixer on medium-high speed, beat the egg whites until they form stiff, glossy peaks, which should take 3–4 minutes and hold their shape when the whisk is lifted.
6. Gently fold one-third of the beaten egg whites into the batter to lighten it, then carefully incorporate the remaining whites until no white streaks remain, preserving the airiness.
7. Heat a non-stick skillet or griddle over low heat (approximately 275°F) and brush with clarified butter to prevent sticking and add a subtle richness.
8. Spoon 1/4-cup portions of the batter onto the skillet, forming three pancakes per serving, and cover with a lid to trap steam and help them rise evenly.
9. Cook for 4–5 minutes, or until the bottoms are golden-brown and the tops appear set with small bubbles, then flip gently and cook for another 3–4 minutes until fully cooked through.
10. While the pancakes cook, whisk the strong brewed espresso into the mascarpone cheese until smooth and creamy for a balanced coffee flavor.
11. Stack the pancakes on plates, drizzle with the espresso-mascarpone mixture, and dust generously with Dutch-process cocoa powder using a fine-mesh sieve for an even, elegant coating.
12. Serve immediately while warm and airy. Unbelievably light, these pancakes melt on the tongue with a hint of coffee and cocoa, their soufflé-like texture making them feel almost ethereal. For a creative twist, layer them with fresh berries or a drizzle of honey to contrast the deep, bittersweet notes.
Vanilla Bean Souffle Pancakes
Zestfully, I find myself returning to this quiet kitchen ritual on a crisp December morning, the scent of vanilla promising gentle comfort. These soufflé pancakes are like edible clouds—a soft, airy indulgence that feels both celebratory and deeply personal, a whisper of sweetness to savor slowly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour, sifted
– 2 teaspoons baking powder
– ¼ teaspoon fine sea salt
– 3 large pasture-raised eggs, separated
– ¾ cup whole milk, at room temperature
– 2 tablespoons unsalted butter, melted and cooled
– ¼ cup granulated sugar
– 1 vanilla bean, split and seeds scraped
– 2 tablespoons clarified butter, for cooking
– Pure maple syrup and fresh berries, for serving
Instructions
1. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until fully combined.
2. In a separate large bowl, combine the egg yolks, whole milk, melted unsalted butter, granulated sugar, and scraped vanilla bean seeds, whisking vigorously until the mixture is pale and slightly thickened, about 2 minutes.
3. Gently fold the dry ingredients into the yolk mixture using a rubber spatula until just incorporated, being careful not to overmix to avoid a tough batter.
4. In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes, ensuring no trace of yolk remains for maximum volume.
5. Fold one-third of the beaten egg whites into the batter to lighten it, then gently fold in the remaining whites until no white streaks remain, maintaining the airy structure.
6. Heat a non-stick skillet or griddle over medium-low heat (300°F) and brush lightly with clarified butter.
7. For each pancake, spoon ¼ cup of batter onto the skillet, cooking until the edges are set and bubbles form on the surface, about 3–4 minutes.
8. Carefully flip each pancake with a thin spatula and cook for an additional 2–3 minutes, until golden brown and cooked through, adjusting heat as needed to prevent burning.
9. Transfer the pancakes to a warm plate and repeat with the remaining batter, brushing the skillet with more clarified butter between batches.
10. Serve immediately with a drizzle of pure maple syrup and a scattering of fresh berries.
A delicate crumb gives way to a whisper of vanilla in each bite, the soufflé-like texture melting on the tongue with ethereal lightness. For a whimsical twist, layer them with lemon curd or dust with powdered sugar and edible flowers, turning breakfast into a fleeting moment of edible art.
Red Velvet Souffle Pancakes
Beneath the quiet hum of a winter morning, there’s something deeply comforting about coaxing a cloud of crimson batter into tender, airy pancakes—a small, sweet ritual that feels like a gentle embrace. These red velvet soufflé pancakes, with their delicate crumb and subtle cocoa warmth, are a soft-spoken celebration, perfect for a slow, reflective start to the day. They rise with a whisper, promising a moment of quiet indulgence amid the holiday rush.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 3/4 cup cake flour, sifted
- 2 tablespoons Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 large pasture-raised eggs, separated and lightly beaten
- 1/4 cup granulated sugar
- 1/2 cup buttermilk, at room temperature
- 1 tablespoon red gel food coloring
- 1 teaspoon pure vanilla extract
- 2 tablespoons clarified butter, for greasing
- 1/2 cup cream cheese frosting, for serving
Instructions
- In a medium bowl, whisk together the sifted cake flour, Dutch-process cocoa powder, baking powder, and fine sea salt until fully combined.
- In a separate large bowl, using a hand mixer on medium speed, beat the egg yolks with 2 tablespoons of the granulated sugar until pale and thickened, about 2 minutes.
- Gradually whisk the buttermilk, red gel food coloring, and pure vanilla extract into the yolk mixture until smooth.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula until just incorporated, being careful not to overmix.
- In a clean, dry bowl, beat the egg whites on high speed until foamy, then gradually add the remaining 2 tablespoons of granulated sugar, continuing to beat until stiff, glossy peaks form, about 3-4 minutes.
- Fold one-third of the beaten egg whites into the batter to lighten it, then gently fold in the remaining whites until no white streaks remain, preserving the airiness.
- Heat a non-stick skillet or griddle over low heat (approximately 275°F) and lightly grease it with clarified butter using a pastry brush.
- Spoon 1/4-cup portions of the batter onto the skillet, forming tall mounds, and cover with a lid to trap steam, cooking for 5-6 minutes until the bottoms are golden-brown and the tops appear set.
- Carefully flip each pancake using a thin spatula, re-cover with the lid, and cook for an additional 4-5 minutes until fully puffed and cooked through, checking that a toothpick inserted comes out clean.
- Transfer the pancakes to a plate and repeat with the remaining batter, regreasing the skillet as needed.
- Serve immediately, topped with cream cheese frosting while still warm.
Heavenly in texture, these pancakes offer a featherlight crumb that melts on the tongue, with a rich cocoa undertone balanced by the tang of buttermilk. For a creative twist, layer them with fresh berries and a drizzle of honey, or crumble them over vanilla ice cream for an elegant dessert—each bite is a whisper of velvet softness, perfect for savoring slowly.
Cinnamon Roll Souffle Pancakes
Sometimes, the quietest mornings call for a breakfast that feels like a warm embrace, a dish that transforms simple ingredients into something softly spectacular. This cinnamon roll soufflé pancake captures that gentle magic, with airy layers infused with cozy spices and a sweet, buttery finish that lingers like a fond memory.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour, sifted
– 1 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 1/2 cup granulated sugar
– 1 tablespoon ground cinnamon
– 4 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 2 tablespoons clarified butter, melted and cooled
– 1 teaspoon pure vanilla extract
– 1/4 cup unsalted butter, softened
– 1/4 cup light brown sugar, packed
Instructions
1. Preheat a non-stick skillet or griddle over medium-low heat (325°F).
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, fine sea salt, granulated sugar, and ground cinnamon until fully incorporated.
3. In a separate large bowl, combine the lightly beaten pasture-raised eggs, whole milk, melted clarified butter, and pure vanilla extract, whisking until smooth and homogeneous.
4. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until no flour streaks remain to avoid overworking the batter.
5. Lightly grease the preheated skillet with a thin layer of clarified butter using a pastry brush.
6. Pour 1/4 cup of batter onto the skillet for each pancake, spacing them 2 inches apart to allow for spreading.
7. Cook for 3-4 minutes until bubbles form on the surface and the edges appear set and lightly golden.
8. Carefully flip each pancake with a wide spatula and cook for an additional 2-3 minutes until puffed and cooked through.
9. While the pancakes cook, prepare the cinnamon swirl by mixing the softened unsalted butter and packed light brown sugar in a small bowl until creamy.
10. Transfer the cooked pancakes to a plate and immediately swirl a teaspoon of the cinnamon butter mixture onto each warm pancake, letting it melt slightly.
11. Stack the pancakes and repeat the cooking process with the remaining batter, regreasing the skillet as needed.
12. Serve the pancakes warm, optionally drizzling with any remaining cinnamon butter.
Each bite offers a cloud-like texture with delicate, sweet layers that melt on the tongue, while the cinnamon swirl adds a rich, caramelized depth. For a creative twist, serve them with a dollop of whipped mascarpone or a sprinkle of toasted pecans to enhance the cozy, spiced notes.
Peanut Butter and Jelly Souffle Pancakes
Dipping into the quiet of a winter morning, the kitchen becomes a sanctuary where childhood memories can be gently folded into something new and airy. This recipe transforms the classic lunchbox staple into a delicate, cloud-like breakfast, a quiet celebration of familiar flavors made extraordinary.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– 2 large pasture-raised eggs, separated and lightly beaten
– ¾ cup whole milk, at room temperature
– 2 tablespoons unsalted butter, melted and cooled
– 1 teaspoon pure vanilla extract
– ¼ cup creamy peanut butter
– ¼ cup raspberry preserves
– 2 tablespoons clarified butter, for cooking
– Pure maple syrup, for serving
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully combined.
2. In a separate medium bowl, combine the lightly beaten egg yolks, whole milk, melted unsalted butter, and pure vanilla extract, whisking until the mixture is homogeneous and slightly frothy.
3. Gently pour the wet ingredients into the dry ingredients, folding with a rubber spatula just until no dry streaks remain; a few small lumps are acceptable to avoid overmixing, which can lead to tough pancakes.
4. In a clean, dry medium bowl, use a hand mixer on medium-high speed to whip the egg whites to stiff peaks, about 3-4 minutes, until they hold their shape when the beaters are lifted.
5. Carefully fold the whipped egg whites into the batter in three additions, using broad, gentle strokes to maintain the airiness crucial for a soufflé texture.
6. Heat a large non-stick skillet or griddle over medium-low heat and add ½ tablespoon of clarified butter, swirling to coat the surface evenly.
7. For each pancake, ladle ¼ cup of batter onto the skillet, then immediately dollop ½ teaspoon of creamy peanut butter and ½ teaspoon of raspberry preserves into the center of the wet batter.
8. Cook the pancakes for 3-4 minutes, or until the edges appear set and bubbles form on the surface and begin to pop.
9. Using a thin, wide spatula, carefully flip each pancake and cook for an additional 2-3 minutes on the second side, until golden brown and cooked through; adjust the heat as needed to prevent burning.
10. Transfer the cooked pancakes to a wire rack set over a baking sheet to keep them crisp, repeating the cooking process with the remaining batter and clarified butter.
11. Serve the pancakes immediately, drizzled with pure maple syrup.
Nostalgia finds its perfect texture here, in pancakes that are impossibly light yet richly flavored, with pockets of melted peanut butter and jam that burst with each forkful. For a creative twist, serve them stacked with a dollop of whipped cream and a sprinkle of crushed, salted peanuts to contrast the sweetness.
Lavender Honey Souffle Pancakes
Perhaps there’s a quiet magic in the kitchen on a winter morning, where the soft scent of lavender meets the gentle sweetness of honey, inviting a moment of calm reflection. These soufflé pancakes rise like little clouds, their delicate texture a tender contrast to the robust, floral notes woven through each bite—a simple luxury for a slow, thoughtful start to the day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 cup all-purpose flour, sifted
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 2 large pasture-raised eggs, lightly beaten
- ¾ cup whole milk, at room temperature
- 3 tablespoons lavender-infused honey
- 2 tablespoons clarified butter, melted and cooled
- 1 teaspoon pure vanilla extract
- Nonstick cooking spray
- Additional lavender-infused honey for drizzling
Instructions
- In a medium mixing bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until fully combined.
- In a separate large bowl, combine the lightly beaten pasture-raised eggs, whole milk, lavender-infused honey, melted clarified butter, and pure vanilla extract, whisking vigorously for 60 seconds until smooth and emulsified.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until no flour streaks remain—overmixing can deflate the batter and reduce lift.
- Lightly coat a nonstick skillet or griddle with nonstick cooking spray and preheat over medium-low heat (approximately 300°F) for 3 minutes until evenly warm.
- Pour ¼ cup portions of batter onto the skillet, spacing them 2 inches apart to allow for spreading.
- Cook the pancakes for 4–5 minutes until bubbles form on the surface and the edges appear set and lightly golden.
- Carefully flip each pancake with a thin spatula and cook for an additional 3–4 minutes until puffed, golden-brown, and springy to the touch.
- Transfer the pancakes to a wire rack immediately to prevent steaming and maintain their airy texture.
- Repeat with the remaining batter, recoating the skillet with nonstick cooking spray as needed between batches.
- Serve warm, drizzled generously with additional lavender-infused honey.
Delicate and ethereal, these pancakes offer a whisper-light crumb that melts on the tongue, balanced by the aromatic, earthy sweetness of lavender honey. For a creative twist, layer them with a dollop of lemon-infused mascarpone or scatter edible lavender buds atop for an extra floral accent—each bite feels like a quiet, fragrant embrace.
Chai Latte Souffle Pancakes
Dawn light filters through the kitchen window, and I find myself craving something that feels like a warm embrace—a quiet moment to fold the gentle spices of chai into the airy comfort of pancakes, creating a soft, fragrant breakfast that lingers like a whispered secret. These soufflé pancakes, with their delicate rise and subtle warmth, are a tender pause in the morning rush, inviting you to slow down and savor each fluffy bite as the steam curls upward, carrying notes of cinnamon and cardamom into the quiet space around you. It’s a recipe that feels both indulgent and intimate, perfect for a solitary morning or a shared table where time seems to stretch just a little longer.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour, sifted
– 2 tsp baking powder
– 1/4 tsp fine sea salt
– 2 tbsp granulated sugar
– 1 cup whole milk, at room temperature
– 2 large pasture-raised eggs, lightly beaten
– 2 tbsp clarified butter, melted and cooled
– 1 tsp pure vanilla extract
– 2 tsp chai spice blend (a mix of ground cinnamon, cardamom, ginger, cloves, and black pepper)
– 1 tbsp unsalted butter, for greasing
– Maple syrup, for serving
Instructions
1. In a medium mixing bowl, whisk together the sifted all-purpose flour, baking powder, fine sea salt, granulated sugar, and chai spice blend until fully combined and no lumps remain.
2. In a separate bowl, gently combine the whole milk, lightly beaten pasture-raised eggs, melted clarified butter, and pure vanilla extract, stirring just until the mixture is smooth and homogeneous.
3. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until the batter is just incorporated—avoid overmixing to maintain a light texture, as small lumps are acceptable.
4. Heat a non-stick skillet or griddle over medium-low heat (approximately 300°F), and lightly grease the surface with unsalted butter using a pastry brush.
5. For each pancake, ladle 1/4 cup of batter onto the skillet, cooking until bubbles form on the surface and the edges appear set, about 3–4 minutes—this slow cooking ensures an even rise without burning.
6. Carefully flip each pancake with a thin spatula, cooking for an additional 2–3 minutes until golden brown and cooked through, checking that the center springs back lightly when pressed.
7. Transfer the pancakes to a wire rack in a single layer to prevent sogginess, repeating the process with the remaining batter and regreasing the skillet as needed.
8. Serve immediately, drizzled with maple syrup while still warm to enhance the aromatic spices.
Velvety and cloud-like, these pancakes offer a tender crumb that melts on the tongue, with the chai spices weaving a warm, nuanced flavor that deepens with each bite. For a creative twist, layer them with a dollop of whipped cream infused with a hint of cardamom or top with caramelized apples for a textural contrast that highlights their delicate fluffiness.
Lemon Poppy Seed Souffle Pancakes
Wandering through the quiet morning light, I find myself drawn to the gentle ritual of breakfast, where simple ingredients transform into something delicate and bright. There’s a soft comfort in the rhythm of whisking and folding, a moment to breathe before the day unfolds. Today, it’s a stack of airy pancakes, kissed with citrus and speckled with seeds, that feels just right.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour, sifted
– 2 teaspoons baking powder
– ¼ teaspoon fine sea salt
– 2 tablespoons granulated sugar
– Zest of 1 large lemon, finely grated
– 1 tablespoon poppy seeds
– 2 large pasture-raised eggs, lightly beaten
– ¾ cup whole milk, at room temperature
– 2 tablespoons unsalted butter, melted and cooled slightly
– 1 teaspoon pure vanilla extract
– 2 tablespoons clarified butter, for cooking
– Pure maple syrup and fresh lemon wedges, for serving
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, fine sea salt, granulated sugar, finely grated lemon zest, and poppy seeds until fully combined.
2. In a separate medium bowl, combine the lightly beaten pasture-raised eggs, whole milk at room temperature, melted unsalted butter, and pure vanilla extract, whisking gently until smooth.
3. Pour the wet ingredients into the dry ingredients, folding with a rubber spatula just until no dry streaks remain; do not overmix to maintain a tender texture.
4. Heat a large non-stick skillet or griddle over medium-low heat (approximately 325°F) and add ½ tablespoon of clarified butter, swirling to coat the surface evenly.
5. For each pancake, ladle ¼ cup of batter onto the skillet, spacing them apart to allow for spreading.
6. Cook until bubbles form on the surface and the edges appear set, about 2–3 minutes, then flip carefully with a thin spatula.
7. Cook the second side until golden brown and the center springs back lightly to the touch, about 1–2 minutes more.
8. Transfer the cooked pancakes to a wire rack set over a baking sheet to keep them crisp; repeat with remaining batter, adding clarified butter as needed.
9. Serve immediately while warm, drizzled with pure maple syrup and accompanied by fresh lemon wedges for squeezing.
Gently, these pancakes rise with a soufflé-like lightness, their tender crumb giving way to the bright, zesty notes of lemon and the subtle crunch of poppy seeds. The clarified butter lends a rich, nutty undertone that balances the sweetness, making each bite a harmonious blend of textures. For a creative twist, layer them with a dollop of lemon curd or a sprinkle of powdered sugar, letting the flavors linger like a quiet morning memory.
Cheesecake-Stuffed Souffle Pancakes
Evenings like this, when the world outside quiets to a hush, I find myself drawn to the kitchen—not for a simple meal, but for something that feels like a whispered secret, a delicate indulgence that bridges the gap between breakfast and dessert. It’s in these quiet moments that I prepare cheesecake-stuffed soufflé pancakes, a creation that marries the airy lift of a soufflé with the rich, creamy heart of cheesecake, all cradled in a golden, tender pancake. Each bite is a gentle surprise, a soft cloud giving way to a velvety center, perfect for a slow morning or a sweet, reflective afternoon.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup all-purpose flour, sifted
– 3 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 2 tablespoons granulated sugar
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 2 tablespoons clarified butter, for greasing
– 4 ounces cream cheese, softened to room temperature
– 1/4 cup powdered sugar
– 1/2 teaspoon fresh lemon zest
– 1/4 cup fresh raspberries, for garnish
– Maple syrup, for drizzling
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, and fine sea salt until fully combined.
2. Add the lightly beaten pasture-raised eggs, whole milk, and pure vanilla extract to the dry ingredients, whisking gently until a smooth batter forms with no lumps; let it rest for 10 minutes to allow the flour to hydrate, which ensures a tender texture.
3. While the batter rests, prepare the cheesecake filling by combining the softened cream cheese, powdered sugar, and fresh lemon zest in a small bowl, mixing with a spatula until creamy and uniform.
4. Heat a non-stick skillet or griddle over medium-low heat (approximately 300°F), then lightly grease the surface with clarified butter using a pastry brush.
5. Pour 1/4 cup of the pancake batter onto the skillet, forming a round about 4 inches in diameter; cook for 1 minute until the edges set slightly.
6. Place 1 tablespoon of the cheesecake filling in the center of the pancake, then carefully spoon another 1/4 cup of batter over the filling to encase it completely.
7. Cover the skillet with a lid and cook for 3-4 minutes, until bubbles form on the surface and the bottom turns golden brown; flip gently with a spatula and cook uncovered for an additional 2-3 minutes until the other side is golden and the pancake puffs slightly.
8. Repeat steps 5-7 with the remaining batter and filling, greasing the skillet with clarified butter between each pancake to prevent sticking.
9. Transfer the cooked pancakes to a serving plate, garnish with fresh raspberries, and drizzle lightly with maple syrup.
10. Serve immediately while warm. Keep the heat low to avoid burning, as the cheesecake filling can cause the pancakes to brown quickly if the skillet is too hot.
Knowing that first bite—the way the fluffy exterior yields to that cool, creamy center—brings a moment of pure comfort. The subtle tang from the lemon zest cuts through the richness, while the raspberries add a burst of freshness; for a creative twist, try serving these pancakes with a dollop of whipped cream or a sprinkle of toasted almonds to enhance the texture.
Carrot Cake Souffle Pancakes
Just now, as the morning light filters through the kitchen window, I find myself drawn to a quiet, nostalgic craving—something that bridges the warmth of dessert and the comfort of breakfast. It’s a gentle, almost whimsical creation that feels like a soft whisper of celebration, perfect for a slow, reflective start to the day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour, sifted
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– 1/4 teaspoon freshly grated nutmeg
– 3/4 cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 1 teaspoon pure vanilla extract
– 2 tablespoons clarified butter, melted and cooled
– 1 cup finely grated carrots, moisture gently pressed out
– 1/4 cup chopped toasted pecans
– Clarified butter for greasing the griddle
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, fine sea salt, ground cinnamon, and freshly grated nutmeg until fully combined.
2. In a separate bowl, combine the granulated sugar, lightly beaten pasture-raised eggs, whole milk at room temperature, and pure vanilla extract, whisking vigorously for 2 minutes until the mixture is smooth and slightly frothy.
3. Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula until just incorporated to avoid overmixing, which can lead to dense pancakes.
4. Fold in the melted and cooled clarified butter, followed by the finely grated carrots with moisture pressed out and chopped toasted pecans, ensuring an even distribution without deflating the batter.
5. Heat a non-stick griddle or skillet over medium-low heat (325°F) and lightly grease the surface with clarified butter, using a paper towel to spread it thinly for even cooking.
6. For each pancake, ladle 1/4 cup of batter onto the griddle, spacing them 2 inches apart to allow for spreading, and cook for 3-4 minutes until bubbles form on the surface and the edges appear set.
7. Carefully flip each pancake with a wide spatula and cook for an additional 2-3 minutes on the other side until golden brown and cooked through, adjusting the heat as needed to prevent burning.
8. Transfer the cooked pancakes to a wire rack in a single layer to keep them light and airy, repeating the process with the remaining batter and greasing the griddle between batches.
Cloud-like and tender, these pancakes offer a delicate soufflé texture that melts on the tongue, with the earthy sweetness of carrots and warm spices weaving through each bite. Serve them stacked high with a dollop of whipped cream cheese frosting or a drizzle of maple syrup infused with orange zest for a bright, festive twist.
Nutella-Stuffed Souffle Pancakes
Nostalgia has a way of settling in the quiet moments, especially on a morning like this, where the kitchen feels like a sanctuary and the simple act of cooking becomes a gentle ritual. There’s something deeply comforting about transforming humble ingredients into a soft, cloud-like creation, a process that feels both deliberate and dreamlike. Today, that ritual centers around a warm, indulgent treat that cradles a sweet, molten heart—a small, personal celebration of texture and flavor.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– ½ cup all-purpose flour, sifted
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– ¼ teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup whole milk, at room temperature
– 1 teaspoon pure vanilla extract
– 2 tablespoons clarified butter, for greasing and cooking
– ¼ cup Nutella hazelnut spread
– Fresh berries and confectioners’ sugar, for garnish
Instructions
1. In a medium mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully incorporated.
2. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, and pure vanilla extract, whisking until the mixture is smooth and homogeneous.
3. Gently fold the wet ingredients into the dry ingredients using a rubber spatula, mixing just until no flour streaks remain to avoid overworking the batter.
4. Heat a non-stick skillet or griddle over medium-low heat (approximately 300°F) and lightly coat the surface with clarified butter using a pastry brush.
5. Spoon approximately ¼ cup of batter onto the skillet to form a pancake, then immediately place 1 tablespoon of Nutella hazelnut spread in the center of the batter.
6. Carefully top the Nutella with another ¼ cup of batter, ensuring the spread is completely enclosed to prevent leakage during cooking.
7. Cook the pancake for 3–4 minutes, or until the edges appear set and small bubbles form on the surface, indicating it’s ready to flip.
8. Using a thin spatula, gently flip the pancake and cook for an additional 2–3 minutes, or until the underside is golden brown and the center feels firm to the touch.
9. Transfer the cooked pancake to a wire rack to cool slightly, then repeat the process with the remaining batter and Nutella, greasing the skillet with clarified butter between batches.
10. Garnish the warm pancakes with fresh berries and a dusting of confectioners’ sugar just before serving.
The result is a delicate, airy pancake with a tender crumb that gives way to a rich, flowing core of Nutella, creating a contrast that’s both visually appealing and deeply satisfying. Serve them immediately while still warm, perhaps with a drizzle of maple syrup or a dollop of whipped cream, to highlight the interplay of fluffy texture and decadent, molten filling—a treat that feels as special as the quiet morning it was made in.
Maple Bacon Souffle Pancakes
Even on a quiet morning like this, with the world still wrapped in winter’s hush, there’s something deeply comforting about the ritual of making pancakes—especially when they’re transformed into something as airy and indulgent as these. The gentle sweetness of maple and the savory, smoky whisper of bacon come together in a soufflé that feels both celebratory and intimately familiar, a small luxury for a slow December day.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup all-purpose flour, sifted
– 2 tsp baking powder
– ¼ tsp fine sea salt
– 3 large pasture-raised eggs, separated and lightly beaten
– ¾ cup whole milk, at room temperature
– 2 tbsp pure maple syrup, plus extra for serving
– 1 tsp pure vanilla extract
– 4 slices thick-cut applewood-smoked bacon, cooked until crisp and finely crumbled
– 2 tbsp clarified butter, for greasing and cooking
– ¼ cup granulated sugar
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until fully incorporated.
2. In a separate bowl, combine the lightly beaten egg yolks, whole milk, pure maple syrup, and pure vanilla extract, whisking until the mixture is smooth and homogenous.
3. Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined to avoid overmixing, which can lead to dense pancakes.
4. In a clean, dry bowl, use an electric mixer on medium-high speed to whip the egg whites until soft peaks form, about 2–3 minutes.
5. Add the granulated sugar to the egg whites in a slow, steady stream while continuing to whip on high speed until stiff, glossy peaks form, approximately 1–2 minutes more.
6. Gently fold one-third of the whipped egg whites into the batter to lighten it, then carefully incorporate the remaining whites along with the finely crumbled bacon until no white streaks remain, being careful not to deflate the mixture.
7. Heat a large non-stick skillet or griddle over medium-low heat and lightly brush with clarified butter, ensuring an even coating to prevent sticking.
8. For each pancake, spoon ¼ cup of batter onto the skillet, cooking until bubbles form on the surface and the edges appear set, about 3–4 minutes.
9. Flip each pancake gently with a spatula and cook for an additional 2–3 minutes, or until golden brown and cooked through, adjusting heat as needed to avoid burning.
10. Transfer the pancakes to a warm plate and repeat with the remaining batter, brushing the skillet with more clarified butter between batches.
11. Serve immediately, drizzled with additional pure maple syrup.
Soft and cloud-like, these pancakes offer a delicate crumb that gives way to the rich, smoky notes of bacon and the warm, caramelized depth of maple. The soufflé’s airy texture contrasts beautifully with the crispy bacon bits, creating a symphony of flavors and mouthfeels. For a creative twist, serve them stacked with a dollop of whipped crème fraîche and a sprinkle of toasted pecans, turning a simple breakfast into an elegant brunch centerpiece.
Berry Bliss Souffle Pancakes
Sometimes, on quiet mornings when the world feels still, I find myself craving something delicate and sweet—a soft, airy cloud of a pancake that melts on the tongue, studded with bursts of tart berries. These soufflé pancakes are a gentle indulgence, a moment of pure bliss that feels both special and comforting, like a whispered secret between you and your kitchen.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 3/4 cup all-purpose flour, sifted
– 1/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 2 pasture-raised eggs, separated and lightly beaten
– 1/2 cup whole milk, at room temperature
– 1 teaspoon pure vanilla extract
– 2 tablespoons clarified butter, melted and cooled
– 1 cup mixed fresh berries (such as raspberries and blueberries), gently rinsed and patted dry
– 1 tablespoon unsalted butter, for greasing
– Pure maple syrup, for serving
Instructions
1. In a medium bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully combined.
2. In a separate bowl, combine the lightly beaten egg yolks, whole milk, pure vanilla extract, and melted clarified butter, whisking until smooth and emulsified.
3. Gently fold the wet mixture into the dry ingredients using a rubber spatula until just incorporated, being careful not to overmix to avoid a tough batter.
4. In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes, ensuring no traces of yolk remain for maximum volume.
5. Carefully fold the beaten egg whites into the batter in three additions, using a gentle folding motion to maintain the airiness, which is key for the soufflé-like texture.
6. Heat a non-stick skillet or griddle over medium-low heat (approximately 300°F) and lightly grease with unsalted butter.
7. Spoon 1/4 cup of batter onto the skillet for each pancake, spacing them apart, and immediately scatter a few mixed fresh berries over the top of each pancake.
8. Cook the pancakes for 4–5 minutes, or until the edges are set and small bubbles form on the surface, adjusting the heat if needed to prevent burning.
9. Gently flip each pancake with a thin spatula and cook for an additional 3–4 minutes, or until golden brown and cooked through, testing with a toothpick that comes out clean.
10. Transfer the pancakes to a warm plate and repeat with the remaining batter and berries, regreasing the skillet as necessary.
11. Serve the pancakes immediately, drizzled with pure maple syrup and topped with any remaining fresh berries.
The result is a pancake with an ethereal, cloud-like interior that yields to the fork, contrasted by the juicy pop of berries in every bite. For a creative twist, try layering them with a dollop of whipped crème fraîche or a sprinkle of lemon zest to enhance the bright, fruity notes, making each mouthful a delicate celebration of flavor and texture.
Summary
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These 20 fluffy soufflé pancake recipes are your ticket to a brunch that feels both impressive and cozy. Whether you’re a seasoned cook or just starting out, there’s a perfect, cloud-like stack waiting for you to try. We’d love to hear which recipe becomes your new favorite—drop a comment below! And if you enjoyed this roundup, please share it on Pinterest to spread the brunch joy.
