Breakfast, Kid-Friendly

Soufflé Pancakes

  • Prep 10 mins
  • Total 25 mins
  • Medium
  • Serves 6

These fluffy Soufflé Pancakes are so light and airy! Soufflé Pancakes are made by whisking the egg whites until they form stiff peaks, and gently folding them int0 the batter. This gives the pancakes a soft and airy texture, similar to soufflé. They are a little more work than regular pancakes, but they are so worth the extra effort.

NOTE: When making batters, DO NOT use the immersion blender attachment.


  • Contains Wheat
  • Contains Milk/Dairy

Tip: Allergy Advice

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

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 3 large eggs, yolks and whites separated
  • 1 tablespoon whole milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 cup cake flour
  • 1/4 teaspoon cream of tartar
  • 2 tablespoons granulated sugar
  • nonstick cooking spray

Toppings (optional)

  • sliced strawberries
  • sliced bananas
  • confectioner's sugar
  • maple syrup


  • Small Bowl
  • Fine-Mesh Strainer
  • Medium Bowl
  • Rubber Spatula
  • Large Skillet
  • Step 1

    Assemble the hand mixer attachment on the power base, then install the whisk.

  • Step 2

    In a small bowl, start preparing the batter. Add 2 egg yolks, milk, and vanilla extract, then sift in the baking powder and flour. Press power and mix on speed 1 until smooth, about 1 minute. Set aside and rinse the whisk.

  • Step 3

    In a separate bowl, add the remaining batter ingredients, aside from cooking spray. Press power to begin mixing on speed 1 and then gradually increase to speed 5. Mix until stiff peaks form, about 2 minutes.

  • Step 4

    Using a rubber spatula, gently fold the flour mixture into the egg white mixture until evenly combined. Be careful not to overmix, or the batter will lose its volume. Transfer mixture to a piping bag.

  • Step 5

    Place a medium skillet over medium heat. Once hot, evenly coat with cooking spray. Pipe out 3, 3-inch-tall pancakes into the skillet. Cover with a lid and cook until golden brown, about 4 minutes. After 4 minutes, remove the lid, flip the pancakes over, and cook for another 4 minutes with the lid back on.

  • Step 6

    Repeat step 5 until all the batter has been used. Serve warm and top as desired.