Soufflé Pancakes

Topped with blueberry compote and vanilla sauce.

You know what makes these pancakes so airy? It’s the whipped egg whites and a splash of sparkling water that goes into the batter.

Soufflé Pancakes

Soufflé Pancakes


  • For the Soufflé Pancakes:
  • 4 eggs
  • 1/4 cup sugar
  • 1 packet vanilla sugar
  • 1/2 teaspoon baking powder
  • 3 tablespoons milk
  • 2/3 cup flour
  • 3 tablespoons sparkling water
  • For the Blueberry Compote:
  • 2 tablespoons butter
  • 2 cups blueberries
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract


Separate the eggs and whisk the egg yolks with sugar, vanilla sugar, and baking powder until creamy. Stir in milk, flour, and sparkling water. Beat the egg whites until stiff peaks form, then gently fold them into the batter.

For a slightly thicker batter, add a tiny bit more flour if desired.

Cook the batter in portions over medium (!) heat on both sides in a non-stick pan.

For the blueberry compote, melt butter in a pot, add blueberries, sugar, and vanilla extract, and briefly simmer while stirring. Serve with the pancakes and a vanilla sauce

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