Berry Souffle Pancake

Berry Souffle Pancake

A light and airy, barely sweet souffle in pancake form.


  • 3 eggs separated
  • 1/2 cup half & half
  • 1/3 cup flour
  • 1 1/2 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup mixed berries, slice any strawberries
  • Powdered sugar for garnish, optional


Preheat oven to 450 degrees F. Place a rack 5 inches or so under broiler and one in the center of the oven.

Beat the egg yolks and half & half in a large bowl until well mixed. Slowly whisk in the flour, stirring just until combined, then whisk in the butter, salt, and vanilla. Set aside.

In a separate bowl, beat the egg whites with an electric beater until almost stiff peaks. Gently fold the whites into the batter, folding just until the whites disappear. A few streaks are fine.

Lightly grease or spray an 8-inch ovenproof skillet and heat over medium high heat. Pour and spoon the batter into the skillet while the skillet is on the burner, turn the heat down to medium. Cook several minutes, just until the batter looks a little firmer and there is a bit of light golden brown on the bottom when an edge is carefully lifted.

Turn on the broiler. Remove skillet from heat and working quickly scatter the berries on top of the batter. and place pan under the broiler. Watch closely and cook broil until the top of the souffle is golden brown. Turn broiler off and switch to bake, 450 degrees F. and move the pan to the center rack and bake for three to four minutes or until just firm to the touch in the center.

Dust with powdered sugar if desired.


Note there is no sugar in the batter; if you have a sweet tooth, add a tablespoon or two to the egg yolks before mixing.

Keywords: Breakfast or Brunch Dish, Berries, Souffle, Pancakes, Half & Half

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