Soufflé Pancakes

Say hello to your new favourite pancake recipe! These souffle pancakes are incredibly fluffy and delightfully light and airy. Use your favourite toppings for a totally irresistible breakfast or brunch, which the whole family will love!

Prep Time
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This recipe was created by food photographer Anna. You can find more of her delicious recipes through her Instagram channel @anna_wierzbinska

  • 2 large eggs, separate the whites and yolks
  • 40g flour
  • ¼ tsp baking powder
  • 20ml milk
  • ½tsp vanilla extract
  • 30g Tate & Lyle Pure Cane Caster Sugar
  • 1 tbsp vegetable oil, for cooking
  1. Place two egg yolks into a large bowl and add milk. Whisk to combine. Sift in the flour and baking powder and whisk to combine. Heat a large non-stick frying pan over a small heat and add the vegetable oil. Wipe off any excess oil with paper kitchen towel.
  2. In a separate bowl, place the egg whites and using an electric mixer or a kitchen whisk, start beating the egg whites. Add the sugar in three separate additions, beating the mixture well, until stiff peaks.
  3. Add about 1/3 of the egg whites into the yolks mixture and fold using spatula, until well combined. Gently fold the remaining egg whites into the mixture, taking care not to over-mix.
  4. Transfer the mixture into a piping bag fitted with the plain large nozzle and pipe the pancakes directly into the frying pan, making sure the pancake batter is piped into high stacks. Alternatively, you can just use a ladle spoon or even an ice cream scoop to add the batter into the frying pan. Cover the pan with the lid and cook the pancakes for 5 minutes, then gently flip the pancakes into the other side, cover with lid and cook for another 5 minutes or until golden.
  5. Top the pancakes with your favourite toppings and enjoy!