I recently perfected a puffy pancakes recipe that brings a new twist with egg yolks mixed into whole milk, a splash of vanilla, and a gentle dusting of granulated sugar. Paired with sifted flour, baking powder, and whipped egg whites enhanced by cream of tartar, it is a treat waiting to be uncovered.

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I recently stumbled upon a twist on a classic breakfast treat and couldn’t wait to share it with you. DIY Souffle Pancakes are honestly something else.

I first tried them when experimenting with whipping egg whites using a pinch of cream of tartar to get that perfect stiff peak and trust me, they come out super fluffy, like airy little clouds. I mix in whole milk, a dash of vanilla extract, and a bit of granulated sugar with my egg yolks before gently folding in sifted all-purpose flour along with a hint of baking powder and salt.

The result is a pancake that’s both decorative and delightfully jiggly when you take a bite. Every flip is a mini adventure and, unlike your average pancake recipe, this one brings a cool, puffy texture that wows.

Check out the link in profile for more ✨ Enjoy the experience and have fun experimenting!

Why I Like this Recipe

I like this recipe because the pancakes always come out super fluffy, almost like little clouds, and that really makes my mornings feel special. I really enjoy how simple the ingredients are–they’re things I always have around, which makes whipping up the batter feel effortless even on busy days. I also dig the process of beating the egg whites to stiff peaks; it’s a fun challenge and even if I mess up sometimes, they still taste awesome. Lastly, cooking them on a low flame gives me time to chill and experiment with different toppings, which makes the whole experience even more enjoyable.

Ingredients

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Eggs provides high-quality protein and essential fats that makes pancakes light and airy.
Whole milk adds creaminess and moisture whitch helps improve the flavour and overall texture.
Vanilla extract gives a subtle sweet taste and aroma that makes the dish more inviting.
Sugar brings a delicate sweetness boosting flavor without overpowering any other taste.
Flour forms the base and provide carbs for energy while helping the pancakes rise.

Ingredient Quantities

3 large eggs, separated (yolks and whites kept apart)

3 tablespoons whole milk

1/2 teaspoon vanilla extract

1 tablespoon granulated sugar (for the yolk mixture)

3 tablespoons all-purpose flour, sifted

1/4 teaspoon baking powder

A pinch of salt

1/8 teaspoon cream of tartar (to help the egg whites stiffen)

Butter for greasing the pan

How to Make this

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1. First, preheat your non-stick pan on a low-medium flame and grease it with a little butter.

2. In a bowl, whisk the egg yolks with the whole milk, vanilla extract, and granulated sugar until smooth, then stir in the sifted flour, baking powder, and a pinch of salt.

3. In another clean bowl, beat the egg whites with the cream of tartar until stiff peaks form.

4. Gently fold the beaten egg whites into the yolk mixture in a couple of additions, taking care not to deflate them.

5. Let the batter sit for about 5 minutes so everything can blend together.

6. Spoon dollops of batter onto the pan, keeping them spaced apart so you can flip them later.

7. Cover the pan with a lid and let the pancakes cook for about 4-5 minutes until the bottoms appear a light golden brown.

8. Gently flip each pancake and cook the other side for another 3-4 minutes to get that fluffy, souffle texture.

9. Remove the pancakes from the pan and serve them hot.

10. Enjoy your DIY Souffle Pancakes with your favorite toppings. Check out the link in profile for more ✨

Equipment Needed

1. Non-stick pan – for cooking the pancakes on a low-medium flame
2. Two mixing bowls – one for whisking the yolks with milk, vanilla, and sugar and another for beating the egg whites
3. Whisk – for smoothing the yolk mixture
4. Measuring spoons or cups – for the milk, vanilla extract, granulated sugar, baking powder, and cream of tartar
5. Sieve – to sift the all-purpose flour
6. Spatula – for gently folding the beaten egg whites into the yolk mixture
7. Lid for the pan – to cover while the pancakes cook on one side

FAQ

Q: How can I make sure my egg whites whip correctly?

A: Make sure no yolk gets into your whites and beat them with a pinch of cream of tartar until stiff peaks form.

Q: Can I use low-fat milk instead of whole milk?

A: You can but whole milk adds a richer flavor, so your pancakes might not be as fluffy.

Q: What can I do if my pancake batter seems too thick?

A: Try adding an extra splash of milk or a bit of water and see if that helps smooth things out.

Q: How long do the pancakes need to cook on each side?

A: Cook them over low heat about 3-4 minutes per side, until they turn golden and set well.

Q: Can I prepare the batter in advance?

A: Its best to prepare it fresh as the air in the whipped whites helps give the pancakes their signature fluff.

DIY Souffle Pancakes! Recipe Substitutions and Variations

Whole milk: You can use any unsweetened plant based milk like almond milk or oat milk
Granulated sugar: Try substituting with a bit of honey or maple syrup for a slightly different flavor
All-purpose flour: Feel free to use gluten free flour if you need a low gluten option
Cream of tartar: If you dont have any, a splash of lemon juice (use half as much) works pretty well

Pro Tips

1. Make sure your bowl and utensils are thoroughly clean before beating the egg whites, even a little grease can ruin the stiff peaks.
2. When folding the whites into the yolk mix, take your time and stir gently so you don’t lose the air, it’s better to mix in two or three batches.
3. If you find your pancakes browning too fast or unevenly, lower your heat a bit and keep the lid on, that helps them cook through without burning.
4. Experiment with letting your batter rest a few extra minutes if you want an even fluffier texture, sometimes a minute or two more does the trick.

DIY Souffle Pancakes! Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

110

kcal

Equipment: 1. Non-stick pan – for cooking the pancakes on a low-medium flame
2. Two mixing bowls – one for whisking the yolks with milk, vanilla, and sugar and another for beating the egg whites
3. Whisk – for smoothing the yolk mixture
4. Measuring spoons or cups – for the milk, vanilla extract, granulated sugar, baking powder, and cream of tartar
5. Sieve – to sift the all-purpose flour
6. Spatula – for gently folding the beaten egg whites into the yolk mixture
7. Lid for the pan – to cover while the pancakes cook on one side

Ingredients

3 large eggs, separated (yolks and whites kept apart)
3 tablespoons whole milk
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar (for the yolk mixture)
3 tablespoons all-purpose flour, sifted
1/4 teaspoon baking powder
A pinch of salt
1/8 teaspoon cream of tartar (to help the egg whites stiffen)
Butter for greasing the pan

Directions

First, preheat your non-stick pan on a low-medium flame and grease it with a little butter.
In a bowl, whisk the egg yolks with the whole milk, vanilla extract, and granulated sugar until smooth, then stir in the sifted flour, baking powder, and a pinch of salt.
In another clean bowl, beat the egg whites with the cream of tartar until stiff peaks form.
Gently fold the beaten egg whites into the yolk mixture in a couple of additions, taking care not to deflate them.
Let the batter sit for about 5 minutes so everything can blend together.
Spoon dollops of batter onto the pan, keeping them spaced apart so you can flip them later.
Cover the pan with a lid and let the pancakes cook for about 4-5 minutes until the bottoms appear a light golden brown.
Gently flip each pancake and cook the other side for another 3-4 minutes to get that fluffy, souffle texture.
Remove the pancakes from the pan and serve them hot.
Enjoy your DIY Souffle Pancakes with your favorite toppings. Check out the link in profile for more ✨

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.