Fluffy, cloud-like pancakes that melt in your mouth are just 20 minutes away with this Easy Souffle Pancake recipe. These airy delights boast a delicate texture, combining the richness of custard with the lightness of a souffle. Perfect for a quick breakfast or a decadent brunch, they’re surprisingly simple to whip up in just 10 minutes of prep and 10 minutes of cooking. Each bite offers a subtle sweetness and a satisfyingly soft, jiggly center that’s sure to impress.
Topped with a drizzle of maple syrup or a dusting of powdered sugar, these pancakes are a feast for the senses. The golden exterior gives way to a tender, melt-in-your-mouth interior that’s both comforting and indulgent. Whether you’re a seasoned cook or a beginner, this recipe promises a delightful treat that’s as fun to make as it is to eat. Ready to elevate your pancake game? Let’s get started!
Ingredients for Easy Souffle Pancake
- 2 egg yolks
- 3 egg whites (at room temperature for better volume)
- 1/4 cup (2 fl oz/60 ml) cream (substitute with half-and-half if needed)
- 1/4 cup (2 fl oz/60 ml) milk (whole milk recommended)
- 1/4 cup (1 1/4 oz/40 g) all-purpose flour
- 1 tablespoon caster/granulated sugar
- 1 pinch of salt
- 2 tablespoons (1 oz/30 g) melted butter (unsalted preferred)
- 5 strawberries, quartered
- 3 tablespoons blueberries
- Maple syrup (to serve)
Step-by-Step Instructions
- In a bowl, beat together the egg yolks, cream, and milk until well combined.
- Add the flour, sugar, and salt slowly, stirring until just combined. Avoid overmixing.
- Stir in the melted butter and mix well. Set aside.
- In a separate bowl, beat the egg whites until they form soft peaks. This will take about 2-3 minutes with an electric mixer.
- Gently fold the egg whites into the batter using a spatula. It’s okay if there are some lumps; they will disappear during cooking.
- Heat a lightly greased 8-inch nonstick ovenproof skillet or heavy cast-iron skillet over medium heat.
- Pour the batter into the pan. Cover with a saucepan lid and cook gently until the bottom is lightly browned and bubbles appear around the edges, about 5-8 minutes.
- Add the berries gently on top of the batter.
- Place the skillet under a low grill or broiler and cook until the top is brown and the center is just set, roughly 2-3 minutes.
- Slide the pancake onto a serving platter, dust with powdered sugar, and serve immediately. Add more sliced strawberries and blueberries, and drizzle with maple syrup.
Perfect Pairings: Sauce and Topping Ideas
While this souffle pancake is delicious with just a drizzle of maple syrup, you can elevate it with a variety of toppings. Try a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. For a tangy twist, mix fresh lemon juice with powdered sugar for a quick glaze. If you’re feeling adventurous, a sprinkle of toasted nuts or a dash of cinnamon adds warmth and crunch.
Quick Tips for Fluffy Success
To ensure your souffle pancake stays light and airy, make sure your egg whites are at *room temperature* before beating them. Use a clean, dry bowl to whip them into soft peaks—any grease or moisture can prevent them from fluffing up. When folding the egg whites into the batter, use a *gentle hand* to avoid deflating them. A few lumps are fine; they’ll smooth out during cooking.
Time-Saving Hacks for Busy Mornings
If you’re short on time, prep your dry ingredients (flour, sugar, and salt) the night before and store them in a sealed container. You can also measure out your berries and keep them refrigerated. When you’re ready to cook, everything will be at your fingertips, making the process *quick and seamless*.
Equipment Essentials for the Best Results
An *8-inch nonstick ovenproof skillet* is ideal for this recipe, as it ensures even cooking and easy flipping. If you don’t have one, a heavy cast-iron skillet works well too. A saucepan lid is key for trapping steam and helping the pancake rise. For beating egg whites, a stand mixer or hand mixer will save you time and effort compared to whisking by hand.
Storage and Reheating Tips
These pancakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to *1 day*. To reheat, place them in a preheated oven at 300°F (150°C) for about 5 minutes. Avoid microwaving, as it can make the pancake soggy and lose its fluffy texture.
Easy Souffle Pancake
Ingredients
- 2 egg yolks
- 3 egg whites at room temperature
- 1/4 cup cream
- 1/4 cup milk
- ¼ cup all purpose flour
- 1 tablespoon caster/granulated sugar
- 1 pinch salt
- 2 tablespoons melted butter
- 5 strawberries quartered
- 3 tablespoons blueberries
- maple syrup to serve
Instructions
- In a bowl, beat together the egg yolks, cream and milk.
- Add the flour, sugar and salt slowly stirring until just combined. Lastly stir in the melted butter and mix well.
- In a separate bowl, beat the egg whites until they form soft peaks. Gently fold the egg whites into the batter. It is ok to leave some lumps, they will work themselves out in the cooking.
- Heat a lightly greased 8-inch nonstick ovenproof skillet, or heavy cast-iron skillet with butter, over medium heat.
- Pour the batter into the pan. Cover with a saucepan lid and cook gently until the bottom of the pancake is lightly browned and bubbles appear around the edges, approximately 5 – 8 minutes.
- Add the berries gently on top of the batter.
- Place the saucepan under a low grill or broiler and cook until the top of the pancake is brown and the center is just set, roughly 2-3 minutes.
- Gently slide the pancake onto a serving platter, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries and drizzle with maple syrup.
