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Breakfast, Dessert

Honey Butter Soufflé Pancakes

Skyler Bouchard
Recipe by Skyler Bouchard

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  • Prep 15 mins
  • Total 25 mins
  • Medium
  • Serves 2

For the ultimate sweet and savory breakfast, use the extra egg yolk in an omelette or scramble and prepare it while your pancakes are cooking. If you are lactose intolerant, feel free to use vegan butter in this recipe for a delicious alternative. This recipe serves two, but you can double all ingredients to produce 12 pancakes. Keep the first batch warm on a plate covered in foil as you prepare the second batch.

TIP: Make sure the egg whites are as cold as possible, fresh out of the fridge!

Compatible with

Allergies

  • Contains Wheat
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Milk/Dairy

Cooking mode

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HONEY BUTTER

  • 3 tablespoons unsalted butter, melted
  • as desired Kosher salt
  • 2 tablespoons honey

PANCAKES

  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1/8 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 1/2 tablespoons whole milk
  • 3 egg whites, cold
  • 3/4 teaspoon lemon juice
  • 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter, for pan

Utensils

  • Two Large Bowls
  • Microwave-Safe Bowl
  • Medium Bowl
  • Step 1

    To make the honey butter, place the butter and a pinch of salt in a small bowl and microwave until the butter is melted, about 30 seconds to 1 minute. Stir the honey into the melted butter until fully combined. Set aside.  

  • Step 2

    To make the pancakes, preheat the oven to 325°F. In a large bowl, add the egg yolks and vanilla extract.   In a small bowl, add the flour, cornstarch, salt, and baking powder and mix until combined. Add the dry ingredient to the egg yolks and mix together. Add the milk and mix until a smooth batter forms.  

  • Step 3

     In a separate large bowl, add the egg whites and beat with a hand mixer on high until soft peaks form. Add the lemon juice and continue to beat until stiff peaks form. Slowly add the sugar and continue to beat until the stiff peaks are glossy.  

  • Step 4

    With a rubber spatula, lightly fold the batter into the egg whites until fully combined and consistent in color. 

  • Step 5

    Place a Ninja Foodi NeverStick Square Griddle Pan on the stovetop over medium heat. Add the butter and moved it around the griddle to cover the surface. With an ice cream scoop or ¼ measuring cup, portion the batter onto the griddle, then top with an additional scoop to create a tall pancake. Repeat with the remaining batter to create 6 pancakes.  

  • Step 6

    Cook the pancakes without flipping for 2 minutes, then transfer the griddle with the pancakes to the preheated oven and bake for 3 minutes.

  • Step 7

    Remove the pancakes from the oven, flip, cover in honey butter, then return back to the oven and cook for an additional 2 to 3 minutes

  • Step 8

    Remove the pancakes from the oven and transfer the griddle back to the stove top over medium-high heat. Cook for 1 more minute on each side to develop a golden grown crust. 

  • Step 9

    When cooking is complete, remove from the stove top and serve warm with desired toppings.

     

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