Best 9 Soufflé Pancake Recipes

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**Soufflé Pancakes: A Journey of Light, Fluffy, and Deliciousness**

Prepare to embark on a culinary adventure like no other as we introduce you to the world of soufflé pancakes. These extraordinary creations are more than just pancakes; they are ethereal works of art that defy gravity and dance on your taste buds. With their incredibly light and fluffy texture, soufflé pancakes offer a unique eating experience that will leave you craving for more.

Our curated collection of soufflé pancake recipes takes you on a global journey, showcasing the diverse flavors and techniques used to create these culinary wonders. From the classic Japanese soufflé pancakes, known for their jiggly texture and delicate flavor, to the American-style pancakes with their fluffy interiors and crispy edges, each recipe promises a unique and unforgettable taste experience.

Whether you prefer the simplicity of a traditional soufflé pancake or the decadence of a pancake adorned with fresh fruits, whipped cream, or savory toppings, our recipes have something for everyone. Indulge in the delightful simplicity of aプレーンpancake, or embrace the burst of flavors in theチョコレート or抹茶 varieties. For those seeking a savory twist, the チーズorベーコンエッグ pancakes are sure to satisfy your cravings.

With step-by-step instructions and helpful tips, our recipes ensure that even novice cooks can achieve soufflé pancake perfection. So, gather your ingredients, preheat your pan, and get ready to witness the magic of soufflé pancakes unfold in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SOUFFLE PANCAKE



Souffle Pancake image

Light, fluffy, slightly sweet, with a hint of salt, this souffle pancake has become a family favorite. My husband combined a couple of different recipes and added his own twist. Serve with warm syrup and/or fresh fruit.

Provided by Chrissi Guarnieri

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 50m

Yield 6

Number Of Ingredients 11

6 tablespoons salted butter
7 large eggs
1 ½ cups all-purpose flour
1 ½ cups milk
2 tablespoons white sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon vanilla extract
5 fresh strawberries, sliced, or to taste
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Set a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C).
  • Melt butter in a 12-inch oven-proof skillet over low heat, 3 to 5 minutes. Remove from heat.
  • Separate eggs, placing egg whites in a large bowl and egg yolks in a medium bowl. Add flour, milk, sugar, lemon juice, salt, baking soda, and vanilla extract to the bowl of yolks. Add 3 tablespoons melted butter; lightly mix into a slightly lumpy batter. Let batter rest while whipping egg whites.
  • Whisk egg whites into stiff peaks using a wire whisk or electric mixer. Gently fold batter into the egg whites.
  • Return the skillet to medium-high heat. Pour in batter just before butter starts to brown. Cook until slightly set, 2 to 3 minutes. Drop in sliced strawberries until they are mostly submerged.
  • Transfer the skillet to the oven. Bake souffle until top is light brown and center is set and doesn't jiggle when shaken, about 25 minutes. Broil until top is dark brown in color, about 2 minutes.
  • Slide pancake onto a plate and sprinkle confectioners' sugar on top.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 34 g, Cholesterol 252.4 mg, Fat 18.9 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 9.9 g, Sodium 786.7 mg, Sugar 9.6 g

SOUFFLE PANCAKE WITH APPLE-PEAR COMPOTE



Souffle Pancake With Apple-Pear Compote image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

1 cup pitted prunes
4 black tea bags
1/2 cup sugar
Pinch of salt
1 vanilla bean, split lengthwise and seeds scraped out
3 wide strips lemon zest
1/2 cup cognac or brandy
2 firm cooking apples (such as Fuji), peeled and cut into wedges
3 Bosc pears, peeled and cut into wedges
4 tablespoons unsalted butter
4 large eggs
1/2 teaspoon salt
3/4 cup half-and-half
3/4 cup all-purpose flour
1 teaspoon grated orange zest
2 tablespoons fresh orange juice
1/2 teaspoon almond extract
Confectioners' sugar, for dusting

Steps:

  • Make the compote: Soak the prunes and tea bags in 1 cup boiling water, 20 minutes. Discard the tea bags.
  • Transfer the prunes and soaking liquid to a small saucepan. Add the sugar, salt, vanilla seeds and pod, lemon zest and cognac and cook over medium heat until syrupy, 10 to 15 minutes. Add the apples and pears and reduce the heat to low; cover and simmer until tender, about 15 minutes. Transfer to a bowl and let cool. Cover and chill at least 2 hours or up to 1 week.
  • Make the pancake: Preheat the oven to 425 degrees F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Transfer 2 tablespoons of the melted butter to a blender (reserve the rest in the skillet off the heat). Add the eggs, salt and half-and-half to the blender and blend. Add the flour and blend until smooth. Add the orange zest, orange juice and almond extract and blend.
  • Heat the skillet with the reserved butter over medium-high heat; swirl to coat. Add the batter, transfer to the oven and bake until puffed and golden, 15 to 20 minutes. Reheat the compote, if desired; discard the lemon zest and vanilla pod. Dust the pancake with confectioners' sugar; serve with the compote.

PANCAKE SOUFFLE



Pancake Souffle image

This is a super simple oven 'pancake' that goes together quickly! You may use your favorite toppings (i.e. syrup, fruits, jams or jellies, honey, butter) to dress this up however you like!

Provided by alligirl

Categories     Breakfast

Time 30m

Yield 8-10 pieces, 8-10 serving(s)

Number Of Ingredients 5

1/2 cup butter
5 eggs
1 1/4 cups milk
1 1/4 cups all-purpose flour
1 teaspoon vanilla

Steps:

  • Preheat oven to 425º.
  • Place butter in bottom of 9X13 baking dish and melt in oven, while preheating.
  • Place eggs in blender and beat on high.
  • Add flour, milk and vanilla; mix together for 30 seconds.
  • Pour mixture into dish with melted butter.
  • Bake for 20 minutes.

BACON-CHEDDAR-JALAPENO SOUFFLE PANCAKE



Bacon-Cheddar-Jalapeno Souffle Pancake image

Take your savory pancakes to new heights with this easy souffle technique. Simply separate your eggs, whip the whites on their own and fold them into a cheesy mornay sauce. Unlike a traditional souffle, these pancakes cook quickly on your stovetop griddle.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 to 10 pancakes

Number Of Ingredients 15

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup milk
1/2 cup freshly grated Cheddar
3 large eggs, separated, plus 2 whites
1/4 cup sour cream
1/4 teaspoon cream of tartar
2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
3 slices cooked bacon, chopped, plus 1 slice, chopped, for serving
1/2 jalapeno, minced
Nonstick cooking spray, for the griddle
Cream fraiche, for serving
1 tablespoon chopped chives

Steps:

  • Melt the butter in a medium saucepan over medium heat. Whisk in the flour to make a roux and cook until golden brown, 60 to 90 seconds. Slowly stir in the milk and cook, stirring constantly, until thickened, about 3 minutes. Allow the mixture to cool slightly, then stir in the Cheddar. Let cool to room temperature, then stir in the yolks and sour cream; set aside.
  • Meanwhile, whip the egg whites in a stand mixer fitted with a whisk attachment on medium speed until frothy. Add the cream of tartar and continue to beat on medium-high speed until the whites hold stiff glossy peaks, 4 to 5 minutes.
  • With a rubber spatula, fold one-third of the whipped whites into the yolk mixture and continue to mix until fully incorporated. Fold in the salt, baking powder and baking soda. Fold in the remaining whipped whites and mix until homogenous. Fold in the bacon and jalapeno
  • Heat a griddle or nonstick skillet over medium-high heat. Spray the griddle with nonstick spray. Spoon 1/4 cup of the batter for each pancake onto the griddle in a small circle; the batter should be thick and not run when you spoon it onto the pan. Cook until the pancakes are bubbly on top and brown on the bottom, 60 to 90 seconds. Flip the pancakes and cook until brown on the second side, about 1 minute more. Repeat with the remaining batter, lowering the heat to medium if the pancakes are browning to quickly.
  • Serve immediately, as the pancakes will begin to deflate. Garnish with a dollop of creme fraiche and a sprinkle of bacon and chives.

PANCAKE SOUFFLE



Pancake Souffle image

Make and share this Pancake Souffle recipe from Food.com.

Provided by jlcave

Categories     Breakfast

Time 30m

Yield 1 large pancake, 8 serving(s)

Number Of Ingredients 8

1 teaspoon vanilla extract
2 cups all-purpose flour
1 pinch salt
1 1/2 cups whole milk
6 eggs, seperated
1 cup chocolate chips
8 tablespoons sugar
sliced fruit, to top with

Steps:

  • Make sure you have a 12 inch iron skillet.
  • preheat oven to 400 degrees.
  • in one bowl combine egg whites and beat on high adding sugar until it forms stiff peaks(this sugar is seperate from the listed 8 tablespoons ).
  • in another large bowl combine egg yolks flour milk sugar vanilla salt and chocolate chips( if wanted).
  • Then fold in whipped egg whites
  • Heat skillet on high with 1.5 tablespoons butter and pour in mixture and top with fruit if desired.
  • Immediately place in preheated oven for 15-20 minutes or until golden brown.
  • Remove from pan and top with powdered sugar and slice like a pie and enjoy(you Can also top with maple syrup).

Nutrition Facts : Calories 346.4, Fat 11.7, SaturatedFat 5.8, Cholesterol 144.1, Sodium 95.4, Carbohydrate 52.4, Fiber 2.1, Sugar 26.6, Protein 10.3

SOUFFLE PANCAKE



Souffle Pancake image

These puffed little squares of pancake, based on Austria's Kaiserschmarrn, are delicious with a quick fruit sauce: Thin your favorite jam with a little water and lemon juice, then heat until hot.

Provided by Vicki Butts (lazyme)

Categories     Pancakes

Time 50m

Number Of Ingredients 9

3 oz unsalted butter (6 tablespoons), melted
1 c golden raisins (5 ounces)
6 large eggs, separated
1 1/2 c whole milk
1 tsp vanilla
2 c all purpose flour
1/4 tsp salt, rounded
6 Tbsp granulated sugar
confectioners sugar for dusting

Steps:

  • 1. Put oven rack in upper third of oven and preheat oven to 400°F. Butter bottom and side of an ovenproof 12-inch heavy nonstick skillet with 1 tablespoon melted butter.
  • 2. Soak raisins in hot water to cover in a bowl.
  • 3. Whisk together yolks, milk, vanilla, flour, and salt in a large bowl until combined well.
  • 4. Beat whites in another bowl with an electric mixer at high speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Fold whites into yolk mixture gently but thoroughly. Drain raisins and fold half of drained raisins into batter.
  • 5. Pour batter into skillet and sprinkle with remaining raisins, then bake until firm and golden, 20 to 25 minutes.
  • 6. Slide pancake from skillet onto a cutting board and cut with a serrated knife into 1 1/2-inch pieces. Cool handle of skillet under cold running water, then heat half of remaining butter in skillet over moderately high heat until hot but not smoking. Sauté half of pancake pieces, turning gently, until lightly browned and crisp, then transfer to a platter and dust with confectioners sugar. Sauté remaining pancake pieces in remaining butter in same manner and dust with confectioners sugar.

SOUFFLé PANCAKE RECIPE - (4/5)



Soufflé Pancake Recipe - (4/5) image

Provided by á-159446

Number Of Ingredients 7

3 eggs separated
1/2 cup half and half
1/4 cup flour
1 pinch salt
1 1/2 tablespoons butter, melted
1 tablespoon Grand Marnier (or whatever liquor you want)
1/2 cup strawberries + 1 T. sugar (or whatever fruit you want)

Steps:

  • Preheat broiler. Beat two of the egg yolks with the half-and-half (reserve the third yolk for another purpose). Add the flour slowly, stirring just enough to combine. Stir in the sugar, salt, melted butter and Grand Marnier. Beat the separated egg whites until they form soft peaks. Fold them into the batter and gently stir in most of the berries, reserving a few to place on the pancake just before it goes under the broiler. (Bette didn't put any berries into the batter until it had cooked some; she said otherwise they sink and stick to the bottom) Heat a lightly greased 8-inch nonstick ovenproof skillet, or a heavy cast-iron skillet, over moderately high heat or until oil bubbles. Pour the batter into the pan. Reduce the heat to medium and cook until bottom of the pancake is browned and bubbles appear around the edges, for 5 to 8 minutes. Arrange the remaining berries gently on top of the batter. Place the pan 4 to 5 inches below the broiler and cook until the top of the pancake is brown and the center is just set but still soft. Gently slide the pancake onto a warmed serving place, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries.

UNCLE DAVE'S SOUFFLE PANCAKE



Uncle Dave's Souffle Pancake image

This is a recipe my brother Dave shared with the family. It's quite dramatic right from the oven. This is a cross between a pancake and a souffle. It's a blank canvas ready for your creative additions. We used 'canned apple pie filling' from this website as an accompaniment/topping. Would also be great with maple syrup or strawberries and whipped cream.

Provided by LoriAnne Parks

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 25m

Yield 6

Number Of Ingredients 6

1 cup all-purpose flour
¼ cup white sugar
½ teaspoon salt
1 cup milk
3 eggs
2 tablespoons butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Mix flour, sugar, and salt together in a bowl; add milk and eggs in that order. Stir until just a few lumps remain in the batter.
  • Melt butter in a 9- or 10-inch oven-proof skillet over medium heat. Pour batter into skillet and wait for 1 minute.
  • Place skillet in the preheated oven and bake until puffed and mostly set, 15 to 18 minutes.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 26.3 g, Cholesterol 106.4 mg, Fat 7.3 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 3.7 g, Sodium 273.1 mg, Sugar 10.5 g

SOUFFLé PANCAKE



Soufflé Pancake image

Categories     Milk/Cream     Mixer     Egg     Breakfast     Brunch     Bake     Kid-Friendly     Raisin     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 to 6 breakfast or brunch servings

Number Of Ingredients 9

3/4 stick (6 tablespoons) unsalted butter, melted
1 cup golden raisins (5 ounces)
6 large eggs, separated
1 1/2 cups whole milk
1 teaspoon vanilla
2 cups all-purpose flour
Rounded 1/4 teaspoon salt
6 tablespoons granulated sugar
Confectioners sugar for dusting

Steps:

  • Put oven rack in upper third of oven and preheat oven to 400°F. Butter bottom and side of an ovenproof 12-inch heavy nonstick skillet with 1 tablespoon melted butter.
  • Soak raisins in hot water to cover in a bowl.
  • Whisk together yolks, milk, vanilla, flour, and salt in a large bowl until combined well.
  • Beat whites in another bowl with an electric mixer at high speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Fold whites into yolk mixture gently but thoroughly. Drain raisins and fold half of drained raisins into batter.
  • Pour batter into skillet and sprinkle with remaining raisins, then bake until firm and golden, 20 to 25 minutes.
  • Slide pancake from skillet onto a cutting board and cut with a serrated knife into 1 1/2-inch pieces. Cool handle of skillet under cold running water, then heat half of remaining butter in skillet over moderately high heat until hot but not smoking. Sauté half of pancake pieces, turning gently, until lightly browned and crisp, then transfer to a platter and dust with confectioners sugar. Sauté remaining pancake pieces in remaining butter in same manner and dust with confectioners sugar.

Tips:

  • Use fresh ingredients. Make sure all your ingredients, especially the eggs and baking powder, are fresh for the best results.
  • Whip the egg whites until stiff peaks form. This will help the pancakes rise and become fluffy.
  • Gently fold the egg whites into the batter. Overmixing will deflate the egg whites and make the pancakes tough.
  • Cook the pancakes over medium heat. This will help them cook evenly without burning.
  • Serve the pancakes immediately. Soufflé pancakes are best enjoyed fresh and hot.

Conclusion:

Soufflé pancakes are a delicious and impressive breakfast or brunch dish. They are light and fluffy, with a delicate flavor. By following these tips, you can easily make perfect soufflé pancakes at home.

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