Name: Soufflé Pancakes with Icing Sugar and Maple Syrup Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: Japanese
Ingredients: 2 large eggs, separated; 2 tbsp golden caster sugar, divided; 1 tsp vanilla extract; 2 tbsp milk; 2 tbsp self-raising flour; 1 tsp vegetable oil; Butter; Icing sugar; Maple syrup

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Introduction

Soufflé pancakes are delightfully light, fluffy, and tall treats that make breakfast feel extra special. These cloud-like pancakes are softly textured and perfect for serving with butter, icing sugar, and maple syrup. Follow this simple recipe to create your own impressive stack at home.

A stack of three thick, fluffy pancakes is placed in the center of a white plate. Each pancake is golden brown on the outside with a soft, light texture visible on the edges. The top pancake has a smooth dollop of melting butter that is slowly spreading over the surface. Amber-colored syrup is drizzled over the stack, dripping slightly down the sides and pooling on the plate. Light white powdered sugar is dusted evenly across the pancakes and plate, creating a delicate contrast. The plate rests on a white marbled surface with a neutral, grey textured wall in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs, separated
2 tbsp golden caster sugar
1 tsp vanilla extract
2 tbsp milk
2 tbsp self-raising flour
1 tsp vegetable oil
Butter, icing sugar, and maple syrup, to serve

Instructions

Step 1: Whisk the egg whites in a clean bowl with 1 tablespoon of sugar using an electric whisk or stand mixer until stiff peaks form.
Step 2: In a separate bowl, beat the egg yolks, remaining 1 tablespoon of sugar, and vanilla extract until pale and foamy. The mixture should leave a ribbon trail when the beaters are lifted.
Step 3: Gently fold the milk and flour into the egg yolk mixture until just combined.
Step 4: Carefully fold the egg whites into the yolk batter, turning gently to keep as much air as possible in the mixture.
Step 5: Heat a large non-stick frying pan with a lid over very low heat. Drizzle the vegetable oil into the pan and wipe it with kitchen paper to leave a thin film.
Step 6: Spoon three tall pancakes into the pan, using about two-thirds of the batter. Keep them piled high—don’t spread the batter out like regular pancakes.
Step 7: Cover the pan with a lid and cook for 2-4 minutes to set the base using steam.
Step 8: Remove the lid, add another small dollop of batter to each pancake to build height, cover again, and cook for 4-6 minutes until the tops feel slightly set.
Step 9: Gently flip the pancakes using a fish slice or spatula. Cook with the lid on for another 4-6 minutes until both sides are golden brown and the pancakes have a slight wobble but are not sticky or collapsing.
Step 10: Serve immediately with a pat of butter, a dusting of icing sugar, and a drizzle of maple syrup.

Tips & Variations

Use room temperature eggs for easier whipping and better volume in the egg whites.
For a gluten-free option, substitute the self-raising flour with a gluten-free baking mix of equal quantity.
Try adding a pinch of cinnamon or a little lemon zest to the batter for extra flavor.
Work quickly once the batter is folded to keep the mixture airy and light.
If you don’t have a lid, cover the pan tightly with foil to trap steam while cooking.

Storage

Soufflé pancakes are best enjoyed fresh, as they can lose their fluffiness when stored. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. To reheat, warm gently in a non-stick pan over low heat with a lid to help steam them back to softness. Avoid microwaving as this can make them rubbery.

How to Serve

A stack of three thick, fluffy pancakes sits on a white plate, each pancake golden brown with slightly crispy edges. The bottom pancake is thick and soft with a light, airy texture, the middle one slightly smaller and similarly fluffy, and the top pancake has a dollop of melting pale yellow butter. Amber syrup is drizzled over all three pancakes, slowly trickling down the sides and pooling slightly on the plate. Fine white powdered sugar is lightly dusted over the pancakes and plate. The scene is set against a white marbled surface with a soft, neutral gray textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make soufflé pancakes without an electric whisk?

Whisking egg whites to stiff peaks by hand is possible but requires patience and strong arms. Using a clean balloon whisk and a large bowl, whisk vigorously for about 5–10 minutes until stiff peaks form.

Why are my soufflé pancakes not rising?

The key to height is properly whipped egg whites folded gently into the batter. If your pancakes aren’t rising, you may have over-mixed and deflated the egg whites or cooked them on too high a heat, which causes them to flatten. Low heat and gentle folding are essential.