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.

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)

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! 

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  • 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
  • 3 large egg whites
  • 1/4 cup (1.75 oz, 49 gr) sugar


  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.
  4. Add about one quarter of the egg white mixture into the pancake batter. Stir in completely. 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, 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.
  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.
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117 comments on “Light and Fluffy Souffle Pancakes”

  1. This is absolutely awesome!!! I was looking for this kind of recipe for a long time... I'm eating them right now - they are great in taste and fluffy as needed to be for American pancakes! Thanks for a great idea!

    Rating: 5
  2. Idk what happened but I think mine turned into crepes. 
  3. can you use Self raising flour instead of plain flour for pancakes without adding baking powder?
  4. I just made these now after realising I had no baking powder. I've never beaten egg whites before so that was some kind of magic in itself. The pancakes came out really nice and light, too.

    Rating: 5
  5. Amazing! Thankyou!!
  6. How many calories per pancake?
  7. Noooooo!! I don't have any eggs! What do I do?
  8. I made these but baked it in cake pan and put bananas and fresh strawberries into batter plus honey on top batter after halfway baked, delicious! My husband and kids loved it!
  9. My pancakes turned into very thin "pancakes" I followed the recipe exactly. I have a bunch of chunks of flour.
    • It's difficult to know exactly what might have happened here but I suspect it might have had to do with your egg whites. It's possible that they were either not whipped to stiff peaks or that during the folding process the whites might have become deflated. Make sure you are gently bringing the batter up from the bottom of the bowl and over top. Let me know how they turn out next time!
  10. Thank you! This recipe saved me as I was about to make breakfast for six 13-year-old boys and realized I had no baking powder. They were like angel food cake pancakes!

    Rating: 5
  11. Can you leave it overnight for the next day
    • Hi Jen! Unfortunately this batter does not stand up well to saving for the next day. The egg whites, which make it light and fluffy, will start to deflate. However, you could mix together the dry ingredients the day before and right before making them, whip you egg whites and add the yolks and the whites to the batter. I hope that helps!
  12. I am so glad I tried this, I'm 7mos pregnant and craving pancakes but no baking powder or soda on hand. It was my first time beating egg whites(by hand to boot lol) and folding but mmm they came out so good! :) I also left out the vanilla bc I didn't have any and they still tasted delicious. Thank you!

    Rating: 5
  13. Good effort, but your meringue recipe has to be wrong because we were beating the eggs and sugar for 30 minutes and it did not work.
    • Hi Sohi! So sorry to hear this didn't work out for you. Is it at all possibly that you did not separate the whites from the yolks? I'm asking because you state that you were "beating the eggs and sugar for 30 minutes". Egg whites will not peak properly if there is fat present. If you did separate your eggs, make sure there is not any oil residue in your bowl or on your beaters. Hope that helps Sohi!
    • SOHI- you MUST have mixed the yolk and whites of the eggs together instead of separately because that just doesn’t make sense- whipping egg whites is NOT a recipe.. you just beat them and they become stiff- unless you have the yolk in there!
  14. Can I replace the vanilla by sth else?
  15. Can I replace the vanilla by sth else? This recipe is for ? people?
  16. My mother (who is ill and recovering at my home) said she was craving pancakes this morning.. I didn’t have any baking powder.. and that’s how I found this recipe IM SO GLAD I DID!!! they were delicious and SO light & fluffy!! Thank you so very much!!

    Rating: 5
  17. So simple.. Thank's
  18. Hi, Not sure if someone else has access to your account but your recipe changed. I've made these a few times now and every time my merengue stiffened. Now your recipe says 1/4 cup sugar instead of 1/2 cup and now my merengue does not stiffen. I went back to doing 1/2 cup sugar and now it stiffens again. Just thought i'd let you know.
    • Hi Jenne! I did update this recipe recently for various reasons. To make the instructions more clear as well as to reflect the way I now make these pancakes which I believe is a better recipe to the original one I published. However, the amount of sugar and egg whites has not changed. It has always been 1/4 cup sugar and 3 egg whites. You can see the original version of the recipe in this web archive here. Egg whites actually do not need any sugar at all to become stiff! They will stiffen when beaten alone. Egg whites that are very cold will take longer to whip to stiff peaks. Do you think it is possible your your egg whites were colder this time than in previous times you've made this which would take more time for them to stiffen? The sugar does make the process happen quicker though, which is why the extra amount got you there! Hope you are enjoying the pancakes!
  19. These turned out great, and they taste wonderful!

    Rating: 5
  20. It turned out pretty dense and not sweet at all. It's a good recipe to make in a ping, but I think I'll go buy some baking powder.

    Rating: 3
    • Hi Amanda! I'd love to help you troubleshoot. If the meringue is folded into the batter properly these should be extremely light and delicate. More so even than pancakes leavened with baking powder. Make sure your meringue is at medium to almost stiff peaks and be very gentle as you fold it in to make sure you don't deflate it. As far as the sweetness, this is a standard ratio of sugar in a pancake recipe. Most are not sweet since they will be topped with sweet toppings. But you are welcome to increase the sugar to make a sweeter pancake. Hope that helps!
  21. These are my new favorite pancakes to make! I burnt the first one and it was still good. This is a great recipe and will be using it in the future. Thank you!

    Rating: 5
  22. oooh! I've used whipped egg whites in waffles but not pancakes, I neeeed to try it!

    Rating: 5
  23.  I made pancakes this way and they did not rise nor tatse good
    • Hi Kaiti, I'd love to help you troubleshoot. Are you saying you made this recipe? OR you made a recipe using this technique? Either way, make sure you definitely half medium/stiff peaks in your egg whites and be very careful not to deflate them when you fold them in. If you like a sweeter pancake you can add some more sugar. Hope that helps!
  24. A million stars! We reduced the milk by the volume of half a squashed banana with exceedingly tasty results. The whisk feature of the immersion blender perfectly beat the eggs, right in the tall cylindrical vessel it came with. Fluffy, flavorful, and deaa easy.
  25. OMG!! What a revelation. The pancakes were incredibly fluffy and much nicer than when I use baking powder. Well, I won't be using it again in my pancakes - ever!

    Rating: 5
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