Fluffy, pillowy-soft and super delicious – these low calorie soufflé pancakes are what breakfast dreams are made of! Having a stack of these pancakes is seriously like biting into the softest, fluffiest pillow in the best way. They’re so easy to make, require just 4 ingredients and are ready in as little as 20 minutes!
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These low calorie soufflé pancakes are as luxurious as pancakes get. They feel like such a treat for breakfast, you would never guess that they contain just 164 calories! Souffle pancakes originated in Japan and they contain all the same ingredients found in traditional pancakes. The difference between these cloud-like soufflé pancakes and traditional American style pancakes is the way in which they’re made. Souffle pancakes are made with a meringue base which gives them the ultra fluffy, thick and cloud-like texture!
We loveee pancakes over here and weight loss isn’t going to get in the way of enjoying them! These 289 calorie chocolate chip pancakes started my obsession with low calorie pancakes and these low calorie soufflé pancakes are the newest addition to the stack of recipes! They’re so simple and easy to make, they have the softest texture ever and contain less than 170 calories for the entire stack! If you’re thinking ‘how is that even possible?’, I’m about to tell you!
Souffle pancakes are all about the meringue egg whites. This is why they stand taller than regular pancakes – all the air bubbles help these pancakes keep their shape! This also makes them super airy, fluffy and melt-in-your-mouth delicious. Enjoy these low calorie soufflé pancakes as you would regular pancakes – with fresh berries and a drizzle of honey or low calorie syrup.
Low calorie soufflé pancakes
Trying to lose weight shouldn’t stop you from eating delicious comfort foods. These low calorie soufflé pancakes are a testament to delicious doesn’t have to equal high calorie. This recipe yields a generous serving for under 170 calories! These low calorie soufflé pancakes are perfect for slow Sunday mornings when you’re craving something sweet.
Why you’ll love this recipe:
- Super simple recipe with just 4 ingredients!
- Pillowy-soft pancakes with very minimal effort!
- Comes together in under 20 minutes!
- This recipe can easily be made gluten-free.
- This recipe is free from added sugars and is naturally sweetened.
- The BEST low calorie soufflé pancakes ever!
Ingredients
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie soufflé pancakes you will need:
- Self-raising flour – This recipe calls for self-raising flour. Self-raising flour has both baking powder and baking soda which works best when making these ultra thick and fluffy pancakes.
- Stevia or granulated sweetener – Any granulated sweetener will work for this recipe. Stevia is my personal favorite and is the closest in taste to sugar.
- Egg – This recipe calls for just 1 large egg.
- Vanilla extract (optional) – No pancake recipe is complete without a dash of vanilla!
- Unsweetened almond milk – You can use any milk you would like but unsweetened almond milk has the least amount of calories.
How to make low calorie soufflé pancakes
These pancakes look and taste like they require a lot of effort to make but really, they don’t! This recipe is super simple and easy to follow, your toddler could probably whip these up with ease!
- Heat a small pan on low heat.
- In a medium bowl, whisk together the egg yolk, flour and milk until smooth. Set aside.
- In a separate bowl, whisk together the egg whites and stevia until stiff peaks form. Scoop a small amount of the egg whites and incorporate into the yolk mixture until well combined.
- Gently fold in the rest of the egg whites into the yolk mixture being careful not to over-mix and deflate the egg whites.
- Using an ice cream scoop, place 3 separate scoops of batter onto the heated pan and cover for 2 minutes.
- Remove the lid and add 1 more scoop of batter to each pancake. Add a few drops of water to the edges of the pan and cover. Cook for a further 3 minutes before flipping and repeating on the other side.
- Serve with fresh berries and syrup.
Top tips
Beat egg whites to stiff peaks – The trickiest part of this recipe is getting the meringue just right. You want the egg whites to be stiff to the point where they stick up with a gentle fold at the tip once the whisk is removed. Under whipping the egg whites won’t give you the fluffy, pillow-like texture we’re after and over whipping the egg whites can lead to the whites breaking apart. You want to get the perfect medium to create these soufflé pancakes!
Don’t over-mix the batter – When mixing together the meringue and yolk mixture, be very mindful of how many times you fold. Over mixing can lead to the egg whites deflating and the pancakes won’t come out as fluffy.
Add water to the pan – Adding a dash of water to the pan as the pancakes cook creates steam which helps the pancakes cook more evenly. Adding a lid on top traps the steam and helps the pancakes retain moisture as they cook.
Be patient – These pancakes need to be cooked on very low heat and for a longer period of time than traditional pancakes. If the heat is too high, the pancakes will cook on the outsides but remain raw in the centre. That’s why it’s important to be very patient as they cook!
more low calorie pancakes…
164 Calorie Soufflé Pancakes
Ingredients
- 1 large egg separated
- 1 tbsp stevia
- 1 tbsp unsweetened almond milk
- 25 g self-raising flour
Instructions
- Separate the egg yolk and whites into two medium bowls. Set aside the egg whites.
- Into the egg yolk, add the milk and flour. Whisk to combine and set aside.
- Whisk the egg whites until foamy and opaque. Add in the stevia and whisk again until stiff peaks form. To check for stiff peaks, stop whisking and gently remove the whisk. The egg whites should form peaks that fold slightly at the top.
- Take a quarter of the meringue and fold into the egg yolk mixture. Make sure you don't over-mix here. Once incorporated, fold in the remaining meringue being careful not to over-mix.
- Heat a non-stick pan on the lowest heat.
- Place 3 separate scoops of the batter onto the pan to make 3 pancakes, this should be half of the batter. Cover the pancakes and allow to cook for 2 minutes. After 2 minutes, remove the lid and place 1 more scoop of batter onto each pancake. Add a few drops of water to the edges of the pan and cover. Cook for 3 more minutes.
- Flip the pancakes, add a few more drops of water to the edges of the pan and cover. Cook for 4 minutes, still keeping the pan on the lowest heat setting.
- After the pancakes are cooked and nicely browned, transfer onto a plate. Top with fresh berries and syrup. Enjoy!
Notes
Top tips
Beat egg whites to stiff peaks – The trickiest part of this recipe is getting the meringue just right. You want the egg whites to be stiff to the point where they stick up with a gentle fold at the tip once the whisk is removed. Under whipping the egg whites won’t give you the fluffy, pillow-like texture we’re after and over whipping the egg whites can lead to the whites breaking apart. You want to get the perfect medium to create these soufflé pancakes! Don’t over-mix the batter – When mixing together the meringue and yolk mixture, be very mindful of how many times you fold. Over mixing can lead to the egg whites deflating and the pancakes won’t come out as fluffy! Add water to the pan – Adding a dash of water to the pan as the pancakes cook creates steam which helps the pancakes cook more evenly. Adding a lid on top traps the steam and helps the pancakes cook a little faster. Be patient – These pancakes need to be cooked on very low heat and for a longer period of time than traditional pancakes. If the heat is too high, the pancakes will cook on the outsides but remain raw in the centre. That’s why it’s important to be very patient as they cook!Nutrition
love this recipe… i made it twice, once word for word and once omitting the egg yolk and using a tbsp of egg replacer instead and some cinnamon and ginger. both were amazing, this is my new favorite pancake recipe 🤍
Hi Jade, yay!! So glad you enjoyed this recipe. I’m very surprised it worked well with egg replacer as the egg is such a staple ingredient in this recipe haha!
hi, could i use all-purpose flour instead?
Hi, you can but you would need to also add baking soda and baking powder. About 1/4 tsp baking powder and roughly 1/8 tsp baking soda.