Light, airy, and cloud-soft—these mini soufflé pancakes bake up tall and fluffy with a lightly golden top. Perfect for breakfast or a cute dessert.
Ingredients (Makes 10–12 minis)
• 3 large eggs, separated
• 3 tbsp milk
• 1 tsp vanilla extract
• 1/4 cup (50 g) sugar
• 1/2 cup (60 g) all-purpose flour
• 1 tsp baking powder
• Pinch of salt
• 1/4 tsp cream of tartar (or 1 tsp lemon juice)
• Butter or oil (for greasing)
For serving: powdered sugar, honey/maple syrup, fruit, whipped cream
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Instructions
1. Preheat oven
Preheat to 180°C (350°F). Grease a muffin pan very well (or use nonstick spray).
2. Mix dry ingredients
In a bowl, whisk together flour, baking powder, and salt.
3. Make the yolk batter
In another bowl, whisk egg yolks + milk + vanilla.
Add the dry ingredients and mix until smooth.
4. Whip the egg whites (meringue)
In a clean bowl, beat egg whites until foamy. Add cream of tartar (or lemon juice).
Gradually add sugar and beat until soft-medium peaks (glossy, holds shape but not stiff/dry).
5. Fold gently
Fold 1/3 of the meringue into the yolk batter to lighten it.
Fold in the remaining meringue gently until no white streaks remain.
6. Fill the muffin pan
Spoon batter into muffin cups about 3/4 full.
7. Bake (water bath for extra fluff—recommended)
Place the muffin pan on a baking tray. Pour hot water into the tray (about 1 cm / ½ inch).
Bake 12–16 minutes until tall, set, and golden on top.
8. Cool slightly & serve
Let sit 3–5 minutes, then remove carefully. Serve warm.
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Tips for best rise
• Don’t overbeat the egg whites—soft/medium peaks give the best lift.
• Fold gently to keep the batter airy.
• Water bath helps prevent cracking and keeps them super fluffy.