Light and Fluffy Soufflé Pancakes
These soufflé pancakes without baking powder are impossibly light and airy! Whipped egg whites replace the baking powder in the pancakes and create an incredibly fluffy texture.
Overview
- Skill Level: Intermediate
- Technique Used: Easy Meringue
These pancakes are my definition of the perfect pancake. Why? Because they are super light, 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 if recipes could be made without baking powder or baking soda. A few years ago I set out to tackle pancakes that were incredibly fluffy but without any chemical leavener.
Turns out, you don’t need baking powder or baking soda to make fluffy, tender pancakes!
Why you should make soufflé pancakes
- If you don’t have baking powder on hand or if you simply want the BEST pancakes you’ve ever had, this soufflé pancake recipe is for you.
- After trying soufflé pancakes, you may never go back to regular pancakes ever again.
- The texture of these pancakes can’t be beat, they are fluffy, light, and melt-in-your-mouth delicious.
Flavor Additions
These soufflé pancakes are delicious on their own especially served with butter and maple syrup but here are some ideas to add even more flavor.
Blueberry Lemon Soufflé Pancakes: Add about ½ teaspoon lemon zest to the batter. After pouring the batter into the skillet, gently place fresh blueberries in a single layer directly onto the batter while it cooks.
Cinnamon Nut Soufflé Pancakes: Add about ½ teaspoon ground cinnamon to the batter. After pouring the batter into the skillet, gently place chopped walnuts in a single layer directly onto the batter while it cooks.
How to make Soufflé Pancakes
Watch the video!
The process of making soufflé pancakes requires very few steps. 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 will lift the pancake batter and create fluffiness.
Step 1: Separate the Eggs
The first step is to separate the room temperature egg whites from the 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.
The egg whites will be used in the meringue and the egg yolks will be added to the batter.
Baking Tip: 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.
Step 2: Combine Ingredients for the Batter
In a large bowl and using a whisk, combine the flour, milk, salt, egg yolks, and vanilla extract if using. This is the base of the pancake batter. Set aside while you make the meringue.
Step 3: Make the Meringue
In the bowl of a stand mixer or if in a mixing bowl with hand mixer, whip the egg whites on medium speed.
Once the egg whites are starting to hold shape, gradually stream in the granulated sugar while continuing to beat the egg whites. Beat the egg whiles until they reach stiff peaks. They should hold their shape when lifting the beater out of the bowl. This is what is called a meringue made using the French method.
Step 4: Fold the Meringue into the Batter
Take about one quarter of the meringue and stir it completely into the pancake batter base using a rubber spatula. This will slightly lighten the batter and make it easier to fold in the rest of the meringue.
Next, add half of the remaining meringue and very gently fold it in making sure not to deflate the air out of the egg whites. Repeat this step with the remaining meringue.
If you are unfamiliar with how to fold egg whites into a batter, watch this video tutorial.
Step 5: Cook the Pancakes
After making the batter, cook the pancakes immediately. Soufflé pancakes rely on the whipped meringue to lift and become fluffy which means they need to be cooked quickly or the meringue will wilt.
Heat a griddle or skillet over medium heat. Add a pat of butter or oil and swirl it around the bottom of the pan.
Pour about ¼-⅓ cup of batter (per pancake) into the skillet and gently spread the batter out into a circle with the back of the spoon or measuring cup. Do not crowd the pan, leave at least 1 inch (2.5 cm) in between pancakes.
Cook until you see bubbles start to form and burst on top. Even though these pancakes are not made with baking powder, they will still form bubbles as they cook. Check the underside and if they are lightly browned, gently flip the pancakes over. Cook until lightly browned on the other side.
These pancakes will take just a little bit longer to cook than pancakes made with baking powder. Ensure that the egg whites in the batter are cooked through by gently pressing on the pancake with a finger and if it is firm then they are fully cooked.
Serve warm with soft butter and maple syrup. To keep warm for serving, place on a sheet pan in a 200°F/ 93°C oven.
How to Store Leftover Pancakes
Refrigerator: Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
Freezer: After the cooked pancakes have cooled to room temperature, wrap them individually in plastic wrap. Place them in a single layer on a baking sheet and freeze overnight. Once frozen, move the pancakes to a large zipper bag and freeze for up to 2 months.
To Reheat: Place thawed or frozen pancakes in a single layer on a baking sheet. Cover the baking sheet with aluminum foil (this helps the pancakes stay moist). Bake at 350°F (175°C) for 4 minutes if thawed or 6-8 minutes if frozen.
FAQ
Why aren’t my egg whites whipping up?
Some readers have commented that they had trouble whipping up the egg whites. There are a few different reasons for why you could be having this issue.
- If your egg whites are too cold then they will take much longer to whip up. Egg whites at room temperature will take far less time and whip up with more stability.
- If there is any fat or greasy residue in your bowl than your egg whites will not whip up. There should be no fat present.
- This also means that if there is any small amount of egg yolk in your egg whites then they won’t whip up. Egg yolks contain a high amount of fat which will inhibit the process. Here is my fool-proof method for separating eggs.
- Are your eggs old or new? Newer eggs tend to whip up easier than older eggs.
Can I make the batter ahead of time?
The batter for pancakes that are made with baking powder can be made in advance as long as you wait to add the baking powder until right before cooking. However, since this recipe uses a meringue instead of baking powder, I do not recommend making the batter ahead of time.
As the batter sits, the meringue will start to wilt and become weepy causing the pancakes to be less fluffy.
MORE RECIPES FROM BAKER BETTIE!
If you loved this recipe, you might like to try these other pancake recipes!
Soufflé Pancakes (Pancakes without Baking Powder)
These soufflé pancakes without baking powder are impossibly light and airy! Whipped egg whites act as a replacement for the baking powder and create an incredibly fluffy texture. This recipe can be whipped together in minutes!
Ingredients
- 3 large eggs, separated and room temperature
- 120 grams (1 cup) all-purpose flour
- ¼ teaspoon kosher salt
- 150 grams (⅔ cup, 160 milliliters) whole milk, sub skim, 1%, 2%, or non-dairy
- 1 teaspoon vanilla extract, optional
- 50 grams (¼ cup) granulated sugar
- soft butter and maple syrup, for serving
Instructions
PREP:
- At least 30 minutes before making the batter, remove the eggs (3 large) from the refrigerator to come to room temperature.
- Separate the egg whites from the yolks and set aside. Measure out the rest of the ingredients.
Make the batter:
- In a large bowl and using a whisk, mix together the flour (120 grams/ 1 cup), salt (¼ teaspoon), milk (150 grams/ ⅔ cup), egg yolks, and vanilla extract (1 teaspoon) if using. Whisk until smooth.
- In the bowl of a stand mixer or in a bowl using a hand mixer, whip the egg whites on medium speed. Once the egg whites turn white and begin to thicken, slowly stream the granulated sugar (50 grams/ ¼ cup) into the bowl with the mixer still running. Continue to whip the egg whites until they hold strong stiff peaks. They will still look glossy at this point. It is essential that the egg whites reach stiff peaks but don't go too far. You've gone too far if they look dry and crumbly.
- Add about one quarter of the whipped egg whites (aka meringue) 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 meringue. Add half of the remaining meringue into the batter and gently fold it in being careful not to deflate the air. Add the remaining meringue and again, fold it in very gently until there are no visible white streaks.
Cook the pancakes:
- Heat a griddle or skillet over medium heat. Add a pat of butter or oil and swirl it around the bottom of the pan.
- Pour about ¼-⅓ cup of batter (per pancake) into the skillet and gently spread the batter out into a circle with the back of the spoon or measuring cup. Do not crowd the pan, leave at least 1 inch (2.5 cm) in between pancakes. Cook until you see bubbles start to form and burst on top. Check the underside and if they are lightly browned, gently flip the pancakes over. Cook until lightly browned on the other side.
- Serve warm with soft butter and maple syrup.
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352 Comments on “Light and Fluffy Soufflé Pancakes”
It was nice, but too thick. Am not used to thick pancakes. What do I do to make it a bit liquid?
Hi there! Yes, they are very tall! That is the point of a souffle pancake. But you can thin out the batter by adding a little more milk. Hope that helps!
These were yummy. The kids loved them and are fun to make ….
That’s so great to hear!
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!
That makes me so happy Hannah! I’m so happy it worked out for you!
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!
Would it be possible to make this into batter for waffles? If so, how would I do that?
Hi Monica! I have never tried it but it has actually been on my list to test for a while now! I’m going to try it this week and will report back to you!
Thanks Bettie! My child is on a low-sodium diet. This recipe could be a big help to us.
So I tried it and it worked okay. But I actually like my easy waffle recipe with the baking powder left out much better. You can leave out the salt (or reduce it) too. Hope that is helpful! https://bakerbettie.com/easy-waffle-recipe-5-variations/
Thanks!
BEST PANCAKES EVER!! I made these today and was so surprised at how well they came out. They were really easy to make and were so fluffy and delicious! Thank you so much for this recipe, as I will most definitely be making these again. I also used 1/3 cup of semi- skimmed milk and 1/3 cup of almond milk and they turned out really well. I highly recommend this recipe!!
These are my GO-TO pancake recipe! My family loves them. They are so fluffy, as well as aesthetically pleasing! They are so good with syrup, or bananas, or berries… or anything really! Thanks so much for the recipe!
It is heavenly taste! Light, fluffy, sweet and fresh.
So glad you enjoyed them Susan!
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!
Please keep the “life story” part! It just adds richness and sense of truth to your recipes! Thank you
Please keep your stories on your recipes. They make you more relatable and I feel like I am baking with a friend.
LOL There’s a JUMP TO RECIPE button, Hannah.
Thank you for this recipe. I tried this and my pancakes started out tall but deflated after cooking them. Any idea how to keep the shape?
This recipe has been a staple in my house for a couple of years now. However I still find it tough to get a consistent result. I use whole wheat pastry flour and make double the amount in two batches each. Sometimes my batter just turns liquidy and forms a puddle as soon as I pour it on the pan. Could you post pictures of the batter before and after you mix in the egg whites so I could figure out where I am going wrong? I don’t add sugar either so I wonder if that makes a difference too!
Hi there, It sounds like sometimes your whites aren’t whipped up stiff enough or you may be deflating the whites when you mix them in. Make sure the whites are holding stiff peaks and be very gentle when folding them in. I have this on my list to make a video for it soon. I’ll try to get it done this week or next.
Great recipe, but there’s one part that’s a bit confusing: In the instructions you say to whip the egg whites until they “almost, but not fully, form stiff peaks,” but in the note that follows (and later in the step-by-step instructions) you say that they must be holding stiff peaks like in the picture, which appears more than “almost stiff.” How essential is the “almost”? Is it possible to make the whites TOO stiff? Thanks!
Hi Tim! Thanks for bringing this to my attention. I have edited the post a few times to try to prevent issues that some people were having and I guess the wording is now contradictory. I will update it so it is consistent. You want to whip the egg whites until they are holding stiff peaks, but it is very easy to go too far. It is VERY easy to whip egg whites too stiff. They will start to look dry and almost crumbled if you go too far. It is definitely a balancing act of getting them stiff enough to leaven your pancakes and not going too far. It has been on my list for a while to make a video for this recipe. I just haven’t had a chance to do so yet. As soon as the pancakes are holding a stiff peak, like the one in the picture in the post, stop beating. The egg whites should look glossy if you haven’t gone too far. Hope that helps!
I added 3 mashed bananas and they are delicous! Thank you for the recipe!
Such a cool recipe! Thank you!
I’ve been whipping these egg whites it feels like forever and I do not have a mixer so I’m whipping by hand….I did not see that the eggs had to be at room temperature until the very end. How long do you think it’s takes to for the egg whites to turn stiff?
This is what they look like after about 20 minutes of whipping
Hi Crystal! If you are whipping by hand it really takes a specific technique to try and get them to the get stiff. Here is a video that demonstrates the technique: https://www.youtube.com/watch?v=t3X3CKZpni0 You don’t want to go in a circle, you want to tilt the bowl and whisk back and forth kind of flicking the whites as you go back and forth. If you use this technique it should only take about 2-3 minutes Also make sure that you do not have any fat at all in your bowl, including even a tiny bit of yolk or they won’t stiffen. I hope that helps!
I loved how fluffy and tender these were while still being able to get a light crisp on the outside! Next time, I will likely use less sugar, just because these were sweeter than I’m accustomed to (especially since I like my pancakes with maple syrup). One question — did these take anybody else forever to cook? I waited to make sure bubbled appeared, just as stated in the recipe, and it took a looooong time, and often they would still be pale when I turned them over. Any thoughts or advice welcome! Thanks for the recipe, Bettie 🙂
Hi Serena! Due to the nature of these pancakes, they do take much longer to cook than traditional pancakes. A new cooking method for them is on my list to test this week. I will let you know!
I just made these and used my spatula to gently smooth them out evenly at about 1.5 inches tall and no more than 4 inches long. Any more and they just didn’t want to cook. I threw out the first two because they burned before the middle was done. I devised the above strategy and managed to make the rest of the batch perfectly.
This is a very old recipe! My grandmother used to make them this way in Poland, and it was already an old one then.
Wonderful light, low sodium, fluffy and extremely tasty pancakes.
So glad you enjoyed them Leslie!
Thank you for the recipe. Made them today with oat milk, no sugar or salt. Delicious!
I’m so glad you enjoyed them!
I make pancakes every weekend for my family and during Passover I was really grasping at what to make as a weekend treat. I came across this recipe and it seemed easy enough. The pancakes came out perfect! The note about putting the eggs in warm water was spot on! Since it’s not a one bowl recipe I probably won’t make them often but will definitely have these during every Passover. I think I over whipped the whites just a tad bit but they were still delicious. No complaints and none left!
Hi Crystal! I’m so glad to hear these worked well for you during Passover! That’s great!
These were delicious. Fancy Restaurant quality pancakes!
Hi Lauren! That’s so great to hear! So glad you enjoyed them.
Can I still add baking powder to it?
Yes you can Jade! I would add 2 tsp.
Very delicious !
I had a bit of trouble with the egg whites, it took a veeeryyyy long time, but I finally managed 🙂 Next time will be easier !
Hi Marie! Make sure that they are at room temperature and they will whip up much quicker! I’m glad you found them delicious!
We have been trying to get fluffy pancakes for years and ALWAYS failed until today. Thanks to you!
They turned out so great. Nice subtle flavour a so incredibly fluffy – out of a Japanese restaurant. Didn’t have a mixer so I had to whisk by hand… # WorthIt
That makes me so happy Jess! And really impressed by your dedication to whisking by hand!
It’s a bit disappointing I was hoping to show my girl there’s a simple way to just make pancakes, with just eggs milk and flour, but here it complicates it more, a blender is needed which we don’t have in our limited kitchen, I’m not at
Home
Hi Darren! Yes, a souffle pancake recipe by definition calls for whipped egg whites. It is much easier to do this with a mixer, but you can do it by hand with a whisk. It just takes longer. But if you don’t have access to a mixer, then a recipe that isn’t a souffle pancake recipe might be a better option for you!
The texture of these pancakes reminded me more of angel food cake than pancakes. They were good but I don’t know if I’d really call them pancakes. That being said, my 3 yr old loved them and gobbled then up! Will probably make again when I’m out of baking powder and we need “pancakes”.
Hi Amanda, that’s a good description! They are very light and fluffy kind of like angel food. So glad you all liked them!
i am always love pancakes, this one look delicious and yes its thick.. that will be great for me lol
I hope you enjoy them!
Just made these.. love the texture and how easy they are to make. The kids loved them too.
I’m so bummed! I attempted the egg whites twice and they never stiffened. I read through the recipe the evening before so I could have room temp eggs, and they were a liquid mess. I do live in Colorado, could there be an altitude issue?
New years morning my wife and i love a large breakfast to chase away the grogginess of the night before:) She asked for my homemade pancakes, poached eggs and bacon, of coarse i would oblige but as i gathered the ingredients i found my baking powder to be old and flat (way past expiration date), i needed a substitute………i found this wonderful recipe (i added a little more 2% milk for thinner consistency) and am now forever changed! Folding the meringue into the batter creates a light fluffy interior of the pancake, i cooked on a cast iron on med – high heat which caramelised the edges of the pancakes (i love the “just before” burnt edges). I look forward to making these again and again, i will have a hard time making pancakes any other way. Thank you for the education!
So glad you and your wife enjoyed the pancakes Bryan! That is so great to hear!
Ok. Made pancakes last night and discovered that my baking powder is shot. Rubbery crepes came out of the pan. I’m about to give these a go…
These are so great and easy, but I have extra batter can I save the rest in the fridge?
Can I make the batter a head of time and store it in the fridge for the next day?
Hi Grace, unfortunately you cannot do that with these pancakes. The egg whites will deflate and they will be completely flat. This batter must be used as soon as it is made.
These were easy to make and amazingly fluffy. My husband said it was the best he has ever eaten
I loved these so much! Normally when i used to make pancakes they would turn into some hard like bread but they came out DELICIOUS and everyone loved them so thank you so much!
Thanks Betty. I don’t like chemical leavening and can’t wait to try your recipe. Can I make a huge batch of these and keep them in the freezer for my kids to help themselves?
Great recipe! I had so much fun making these into mini ones and adding bananas! They came out super fluffy and delicious! Thanks so much.
we’ve been making these every saturday – they are THE BEST! and sooo easy!
I ran out of regular sugar and all I have left is brown sugar, would that work the same way or should I just go ahead and buy sugar? Also the recipe is amazing!
Hi there, the egg whites likely won’t whip up as nicely without the granulated sugar.
Hi, can I cook this in oven?
No, you can’t. This recipe is for use with a stovetop burner.
Made them this morning and it was a resounding success! Going to keep this recipe for the next time we crave pancakes! Thanks a lot!
So glad you enjoyed them Andreanne!
Perfect for me as i am a peritoneal dialysis patient. I must avoid phosphates any where I can. I will try this recipe minus the yolks and see how it works. An egg contains 95mg of phosphates but only 5mg without.
how long do i cook the pancakes?
They were amazing
Amazing pancakes and I have eaten many. Better than any I have ever tried. Will be my new go to recepie. Thanks for sharing
You’re very welcome!
What happens if u add too much vanilla and i don’t have an electric whisk I use a hand whisk all the time
Can we cook in the microwave?
No, pancakes must be made on the stovetop.
I’ve never taken the time to make a comment on a recipe, but I gotta say, these pancakes are amazing. When a single dad raising an 8 year old daughter finds a recipe that she pronounces “my favorite pancakes EVER”, it’s a big deal. I had a a good from scratch pancake recipe but was out of baking powder. Had never beaten egg whites before, but the recipe was easy to follow and the pancakes are seriously delicious. Thanks so much!
You’re very welcome! Thank you so much for sharing. I’m so glad your family enjoys them. Happy Holidays to you!
These were AMAZING! We are a family of 6 and these were a hit and definitely my new fav! Never knew so could be this excited about pancakes! Thank you for this recipe! Well done!
We also subbed equal parts granulated swerve for the sugar and it tastes just as good.
You’re welcome! I’m so glad your family enjoyed them!
Found this recipe when I ran out of baking powder to make my usual pancakes.
Scooped 1/3 Cup for each pancake and my kids loved it
So glad you like them!
Hi there, I just want to thank you for this awesome recipe. Finally, fluffy, yummy pancakes without that bitter taste of baking powder and baking soda! My husband loved them and so do I. Any help with quick biscuits? Thanks again! Judith
So glad you like them! I have MANY biscuit recipes on my site if you search for the term. Enjoy!
Hey thank you so much for this recipe
I’ve actually made it w hemp milk and coconut sugar ( less than 1/4 cup)
And I have never made such fluffy pancakes before!! It also much fun and so delicious
Thank you!
I live in high altitude and so I think these may have needed a bit of tweaking to account for that. I didn’t find them as light and fluffy.
ITS WAS GROSS
I feel really really sick
0/1000
I’m so sorry you didn’t like it! Can you tell me what about it you didn’t like? If made properly, you should not feel sick.