Souffle Pancakes
All Recipes Breakfast & Breads Souffle Pancakes

Souffle Pancakes

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  • 7 egg whites
  • 5 egg yolks
  • 3 tbsp milk
  • 2 tbsp vegetable oil
  • 1 tsp pure vanilla extract
  • ½ cup all-purpose flour
  • 1 cup Lantic & Rogers Granulated Sugar


  1. Mix egg yolks, vegetable oil, milk, and vanilla extract in a mixing bowl until the mixture becomes foamy.
  2. Add all-purpose flour and mix until the batter becomes thick.
  3. In a separate mixing bowl, beat 7 egg whites with an electric hand mixer until soft peaks form, then gradually add the granulated sugar until firm peaks form.
  4. Slowly add the egg whites to the pancake batter, folding it in with a spatula. Gradually add the egg white mixture until everything is well combined.
  5. Add oil to a frying pan on low heat.
  6. Pour the batter onto the frying pan with a small ladle and form a tall pancake by adding 2 ladles of the batter for each pancake. Cover the frying pan with a lid for 3-4 minutes or until the bottom of the pancake is golden brown. Then flip the pancake and repeat for the other side.
  7. Simply repeat this process for the remaining batter.