Fluffy Souffle Pancakes

Holy pancakes, these things are good. Fluffy like a souffle but crispy like a pancake, these babies are the best of both worlds. My husband, a self proclaimed “pancake hater” (yes, these weirdos exist) gobbled these up in a few minutes. It didn’t take long to whip these up, and we enjoyed breakfast for dinner. With a side of fresh fruit and drizzled with agave maple syrup, these souffle pancakes were a tasty end to a long day.


Fluffy Souffle Pancakes

Servings: 2


  • 2 eggs, separated
  • 1/3 cup unflavored yogurt
  • 3 tablespoons powdered sugar
  • slightly over 1/4 cup buttermilk (1/4 cup milk with 1/2 teaspoon apple cider vinegar mixed in, let sit for a few minutes before adding)
  • 1/2 cup + 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • few drops vanilla extract


  • Mix together milk and apple cider vinegar. Let sit on the counter for a few minutes
  • Mix together egg yolks, yogurt, powdered sugar, and buttermilk.
  • Sift flour and baking powder into mixture and mix well.
  • Add lemon to egg whites and whip until they form stiff peaks.
  • Fold egg whites into yolk mixture. Take care to fold in gently and do not overmix. Add a few more teaspoons of milk if mixture is too thick.
  • Drop mixture onto a heated griddle. I used a cupcake scoop to make the pancakes similar sizes. Cook for 2-3 minutes until golden brown. Flip and cook for another 2-3 minutes.
  • Serve with syrup and fresh fruit.