Souffle pancakes with Greek yogurt and berries recipe

(7 ratings)

Our souffle pancakes are light as a cloud! No really, they're under 130 cals per portion and make for an impressive Shrove Tuesday brunch!

souffle pancake with yogurt and berries
(Image credit: TI Media Limited)
  • Low-fat
  • Nut-free
  • Vegetarian
  • healthy
Preparation Time5 mins
Cooking Time15 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories115 Kcal6%
Sugar11.1 g12%
Fat2.9 g4%
Saturated Fat0.6 g3%
Salt0.06 gRow 4 - Cell 2
Protein5.6 g11%
Carbohydrates16.4 g6%
Salt0.06 gRow 7 - Cell 2

If you love light and fluffy pancakes, you'll love our delicious recipe for souffle pancakes. 

This unique pancake recipe originated in Japan, where it became an overnight hit due to diners on social media showing off the jiggly pancake stacks. Souffle pancakes are so different from your standard crêpe and a far reach even from American pancakes thanks to their texture and taste. They're one of the best ways to impress family and friends at the next home-cooked brunch, lighter-than-air, you can cover them with all your favourite toppings. While we've gone for Greek yogurt and berries with our recipe, we reckon that bacon and maple syrup would be equally as delicious.


  • 2 egg yolks
  • 25g caster sugar
  • 60 ml milk
  • 60g plain flour
  • 1/2tsp baking powder
  • 4 large egg whites
  • 1/4tsp cream of tartar
  • 35g caster sugar
  • 10g oil, for frying

for the topping:

  • 200g Greek-style yogurt
  • 100g mixed berries
  • maple syrup, to drizzle (optional)




  1. In a bowl, whisk together the yolks and 25g caster sugar until pale, add milk, flour and baking powder and whisk until smooth.
  2. In a separate bowl, whisk the egg whites with the cream of tartar until frothy and pale, adding in the sugar slowly. Continue to whisk until the whites become thick and glossy and holds a peak. Be mindful not to over whip.
  3. Take 1/3 of the meringue and whisk it into the bowl with the yolks to lighten the mixture, don’t worry about being too rough at this stage. Gently fold the remaining meringue into the mixture with a spatula until completely incorporated.
  4. Heat up a large non-stick frying pan (with a lid) on low. Lightly brush with oil and use a paper towel to rub it around. Spoon the batter onto the pan, cover with the lid and cook for 4-5 mins. Remove the lid and top with another spoonful of batter, cover and continue to cook for another 5 mins. While the pancakes cook, mix the berries and yogurt together and set aside. Gently flip the pancakes, cover and cook for 5 mins. Top with the yogurt and a drizzle of maple syrup.

Top tips for making souffle pancakes:

Because of the amount of folding and mixing you'll have to do with this tricky recipe, it's better to use a stand mixer if possible rather than a whisk. And as with traditional soufflés, these pancakes deflate fairly quickly, so be sure to serve immediately.

You might also like: 

Banana pancakes

American pancakes

Vegan pancakes 

Keiron George
Freelance Food writer

With over 12 years of experience, arts graduate Keiron turned to food to channel his creativity, specifically cake decorating. Keiron set up his wedding cake business in 2015. And, in late 2016 won a scholarship at the world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. He's worked in some of London’s finest 5-star hotels, collecting a wealth of knowledge along the way. As a Food Writer and Stylist food isn’t just a job, it truly is Keiron's passion.