These fluffy soufflé pancakes are the kind of breakfast that feels like a little treat. Light, airy, and soft in the center, they’re topped with a generous layer of creamy salted cream, chocolatey Nutella, crunchy roasted almond flakes, and fresh strawberries.
The secret to their cloud-like texture is the meringue. Chilling the egg whites before whipping helps create a more stable foam. Cooking the pancakes slowly over low heat with a little steam helps them rise beautifully without burning on the outside.
The salty cream is the perfect balance to the sweetness of the Nutella and pancakes; the saltiness levels up the whole pancake experience.
The toasted almond flakes are a must for this pancake recipe; they add a delicious, crunchy, and nutty taste. For me, the more the merrier.
Place your pancakes on a piece of parchment paper if you are not going to plate them fresh out of the pan. They will stick and ruin the look of the pancake.
Serve these pancakes immediately while they’re warm and fluffy for the best texture.
Fluffy Soufflé Pancakes with Salted Cream
PRINT RECIPE PIN RECIPEIngredients
- 3 large eggs (separated)
- 45 ml milk
- 39 g sugar
- 36 g all-purpose flour
- 1/2 tsp lemon juice
- 1/4 tsp baking powder
- Vegetable oil (for greasing the pan)
- 200 g whipping cream
- 40 g cream cheese (softened)
- 15 g sugar
- 2 g salt
- Nutella
- Roasted almond flakes
- Fresh strawberries (halved)
INSTRUCTIONS
- Add the whipping cream, softened cream cheese, and sugar to a mixing bowl.
- Whip on medium speed until the cream cheese is completely incorporated and the mixture is smooth.
- Add the salt and continue whipping until the cream has doubled in volume and reaches a medium peak where holds a clear shape like soft-serve ice cream, and the peak curls slightly at the tip. Or holding the bowl upside down. If everything stay in place it’s done.
- Transfer the cream to a piping bag and refrigerate while preparing the pancakes.
- Separate the egg yolks and egg whites. Place the egg whites in the freezer for about 10 minutes. This helps create a more stable meringue.
- In a clean bowl, whisk together the egg yolks and milk. Sift in the flour and baking powder, then mix until smooth and lump-free.
- Add the lemon juice to the chilled egg whites. Beat with a hand mixer until foamy, then gradually add the sugar in 3 additions. Continue whipping until stiff peaks form.
- Add about 1/3 of the meringue to the egg yolk mixture. Gently fold until combined. This lightens the yolk mixture and makes it easier to incorporate into the remaining meringue.
- Pour the yolk mixture into the remaining meringue. Gently fold until just combined. Do not overmix, as this will deflate the air bubbles and make the pancakes less fluffy.
- Transfer the batter to a piping bag.
- Preheat a non-stick pan over low heat for about 2 minutes.
- Lightly grease the pan using a paper towel or kitchen towel coated with a little vegetable oil.
- Pipe the batter into thick, tall rounds. Add about 1 teaspoon of water to an empty area of the pan, then immediately cover with a lid to create steam.
- Cook over low heat for about 3–5 minutes, or until the bottoms are lightly golden and the pancakes have risen.
- Carefully flip the pancakes, cover again, and cook for another 3–5 minutes, until fully cooked through.
- Transfer the pancakes to a serving plate.
- Pipe the salted cream generously over the pancakes, covering them completely.
- Drizzle with Nutella, then sprinkle generously with roasted almond flakes and finish with fresh strawberries.
- Serve immediately while the pancakes are warm and fluffy.