American-Style Souffle Pancakes


These easy-to-make soufflé pancakes use the same basic technique as their extremely trendy Japanese cousins, but are much easier, don't require a mold, and actually taste like pancakes. The fully inflated version just isn't dense enough to satisfy me as a pancake, and mostly makes me want to bake actual soufflés. Top with maple syrup and powdered sugar if desired.

Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
6 small pancakes


  • ½ cup fresh blackberries (Optional)

  • ½ cup fresh raspberries (Optional)

  • 1 tablespoon maple syrup, or as needed (Optional)

  • 2 large eggs, at room temperature

  • 2 tablespoons white sugar

  • 1 teaspoon white sugar

  • ½ teaspoon vanilla extract

  • 1 ½ tablespoons milk

  • 1 tablespoon melted butter

  • ¼ cup self-rising flour

  • 1 tablespoon self-rising flour

  • teaspoon cream of tartar (Optional)

  • 2 teaspoons butter, or as needed


  1. Combine blackberries and raspberries in a bowl. Fold in maple syrup to give the berries a nice shine. Set aside.

  2. Separate egg yolks and whites into 2 mixing bowls.

  3. Add 2 tablespoons plus 1 teaspoon sugar to the yolks; whisk until dissolved. Mix in vanilla extract, milk, and melted butter. Add 1/4 cup plus 1 tablespoon self-rising flour. Whisk just until flour disappears into the batter.

  4. Add cream of tartar to the egg whites. Whip using a large, clean whisk until stiff peaks form.

  5. Stir 1/3 of the whites gently into the batter using a silicone spatula, until mostly smooth but streaks of white remain. Gently fold in the rest of the whites, scraping the batter over the top and occasionally rotating the bowl as you go, until batter is light yellow and fluffy.

  6. Lightly butter a nonstick pan over medium-low to medium heat. Scoop in desired amount of batter. Cover and cook until bubbles form on the surface and edges start to dry, 2 to 3 minutes. Flip pancakes and continue cooking until bottom is golden brown, 2 to 3 minutes more. Repeat with remaining batter.

  7. Serve pancakes on warm plates and top with the berry mixture.

Chef's Notes:

To make 2 cups self-rising flour, sift 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon fine salt together.

Feel free to flavor the batter to your preference.

Hot pancakes don't deserve cold plates. At home, I usually just turn my oven to the lowest setting, and warm the plates in there, ideally next to some bacon. Running them under hot water also works, as does zapping them in the microwave for 20 seconds.

Nutrition Facts (per serving)

117 Calories
5g Fat
15g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 117
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Cholesterol 71mg 24%
Sodium 131mg 6%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 5%
Total Sugars 8g
Protein 3g
Vitamin C 5mg 26%
Calcium 44mg 3%
Iron 1mg 4%
Potassium 90mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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