Light and Fluffy Souffle Pancakes

These souffle pancakes without baking powder are impossibly light and airy! Whipped egg whites act as a replacement for the baking powder in the pancakes and create an incredibly fluffy texture. This recipe can be whipped together in minutes! 

These pancakes are the holy grail of pancakes. Why? Because they are super light and tender and impossibly fluffy. I have a feeling once you make pancakes this way you may not go back!

Over the years I have been asked many times how various baking recipes could be made without baking powder or baking soda. A few years ago I set out to tackle pancakes that were fluffy as all pancakes should be but made without chemical leavener.

My genius idea was to whip the egg whites before folding them into the pancake batter. I thought I was brilliant.

Fast forward a few years and I’m now fully aware I didn’t invent this technique. But souffle pancakes, my invention or not, are a must-try for any pancake lover out there!

Whipped Egg Whites: Baking Powder Replacement in Pancakes

The process of making souffle pancakes requires very few steps. The one step that is the most crucial is whipping the egg whites and folding them into the batter.

The air that is beaten into the egg whites is what will lift the pancake batter and create fluffiness.

Step 1: Separate the Eggs

To create souffle pancakes you need to separate your egg whites from your egg yolks. The egg whites will not whip up and hold air in them if fat is present, therefore the yolk must be separated from the white.

Step 2: Combine Ingredients for the Base of the Batter

In a large bowl, combine the flour, milk, salt, vanilla, and egg yolks. This is the base of the pancake batter and what the egg white mixture will be folded into.

Step 3: Whip the Egg Whites with the Sugar

In a separate bowl, use a hand mixer or a stand mixer to whip the egg whites on medium speed.

Once the whites are starting to hold shape, gradually stream in the sugar while continuing to beat the egg whites. You want to beat the whites until they almost, but not fully, form stiff peaks.

Note: Your egg whites need to be holding stiff peaks like the picture below. If they are not, keep beating. 

Forced Leavening

Step 4: Fold the Whites into the Pancake Batter Base

Take about one quarter of the whipped egg whites and stir it completely into the pancake batter base. This will lighten the batter slightly and make it easier to fold in the rest of the egg whites.

Next, add half of the remaining whipped egg whites and gently fold it in, making sure not to deflate the air out of the whites. Fold in the remaining whipped egg whites into the batter.

Step 5: Cook the Pancakes

Be sure to cook the pancakes immediately. Because these pancakes rely on the whipped egg whites for their lift, they need to be cooked right after mixing.

You will be so amazed at how tall and fluffy these babies get!

And that is it! It really is that easy!

If you don’t have baking powder on hand or even if you do and you just want the fluffiest pancakes you’ve ever made, this is your recipe!

Souffle Pancakes (Pancakes without Baking Powder)

Yield: 8-4" Pancakes (2-3 Servings)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
These souffle pancakes without baking powder are impossibly light and airy! Whipped egg whites act as a replacement for the baking powder in the pancakes and create an incredibly fluffy texture. This recipe can be whipped together in minutes! 

Ingredients

  • 1 cup (4.25 oz, 119 gr) all-purpose flour
  • 1/4 tsp kosher salt
  • 3/4 cup (6 fl oz, 177 ml) milk (skim, 1%, 2% or whole)
  • 1 tsp vanilla (optional)
  • 3 large egg yolks, room temperature (*see note)
  • 3 large egg whites, room temperature (*see note)
  • 1/4 cup (1.75 oz, 49 gr) sugar

Instructions

  1. Separate your egg whites from the egg yolks. Set the whites aside.
  2. In a large bowl, stir together the flour, salt, milk, vanilla, and egg yolks just until smooth.
  3. In a separate bowl, whip the egg whites with a hand mixer or a stand mixer on medium speed. Once the egg whites are beginning to thicken, slowly stream the sugar into the egg whites with the mixer still running. Beat the egg whites to almost stiff peaks. Note: The egg whites MUST be holding stiff peaks like the picture in the above post. If they are not, you need to whip them longer. This is ESSENTIAL for this recipe.
  4. Add about one quarter of the egg white mixture into the pancake batter and stir it in completely using a rubber spatula. This will lighten the batter and make it easier to fold in the rest of the whites. Add half of the remaining egg whites into the batter and gently fold the whites in, using the rubber spatula, being careful not to deflate the air out of them. Add the remaining egg whites and fold in again gently until there are no visible white streaks. If you are unfamiliar with how to fold egg whites into a batter, watch this tutorial.
  5. Heat a griddle or skillet over medium heat. Pour about 1/4-1/3 cup batter per cake onto the greased skillet and gently spread the batter out to a circle with the back of a spoon or measuring cup. Bubbles will still form on top even though there is no baking powder. Flip the cakes once, when the bubbles pop and the bottom is lightly browned. Cook until lightly browned on the other side. Keep warm in a 200F oven if not serving immediately.

Notes

About egg temperature: If you do not have time to let your eggs come to room temperature naturally, place them in a bowl of warm water for a few minutes before cracking and separating them. Egg whites whip to stiff peaks much more quickly if they are at room temperature. It is absolutely essential that you whip the egg whites long enough to reach stiff peaks for this recipe. Cold egg whites will eventually whip to stiff peaks, but it will take much longer.

Nutrition Information:

Amount Per Serving: Calories: 0


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184 comments on “Light and Fluffy Souffle Pancakes”

  1. It was nice, but too thick. Am not used to thick pancakes. What do I do to make it a bit liquid?

  2. These were yummy. The kids loved them and are fun to make ….

  3. These are the best pancakes I’ve ever made! I had to sub coconut milk for milk and syrup for the vanilla due to my son’s allergies but it was soooooo good. Soooo fluffy! Thank you for sharing the idea of whipped egg whites instead of baking powder!

    Rating: 5
  4. Can you make the batter ahead of time? Thank you

    • Hi Molly! Unfortunately, this will not work well if the batter is made ahead of time. The pancakes rely on the air in the egg whites and that will start deflating fairly quickly. You can make the pancakes ahead, cool them completely, and then freeze them. The reheat well in the toaster or in a 325 F oven. Hope that helps!

  5. Would it be possible to make this into batter for waffles? If so, how would I do that?

  6. It is heavenly taste! Light, fluffy, sweet and fresh.

  7. Less life story, more recipe please. IDC about your backstory for pancakes.

    • Hi Hannah! All of the content on this article is specifically related to making these pancakes. Many people find it useful to understand how to make them beyond just a recipe. However, feel free to skip the written content and just scroll down to the recipe! I hope you enjoyed them!

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