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Souffle-Style Pancakes stacked with Maple syrup poured on top

Soufflé-Style Pancakes with Fresh Ricotta and Almonds

Shilpi & Etienne | between2kitchens
These fluffy souffle-style pancakes with orange flavour have whipped egg whites folded under the batter that make them light and airy. Served with fresh ricotta, toasted almonds and maple syrup, this is the type of breakfast you want to be pampered with on a weekend.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Dessert
Cuisine American
Servings 5 pancakes


For the Pancakes

  • 100 g plain flour
  • 170 ml buttermilk
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 orange
  • 50 g unsalted butter
  • 3 tablespoon caster sugar
  • 1 pinch of salt

For the Topping

  • 4 tablespoon ricotta
  • 2 tablespoon toasted almonds
  • 4 tablespoon maple syrup


For the Pancakes

  • Separate the eggs. Melt half of the butter.
    Pancake Ingredient Shot
  • In a bowl combine the buttermilk and egg yolks. Add grated zest of an orange.
  • Cut the orange in half and squeeze the juice out. Add 2 tablespoon of the orange juice to the mixture. Whisk well and add the melted butter. Set aside.
    Fresh orange juice added to souffle-style Pancake batter
  • Sift the flour into a large bowl and add baking powder, sugar and salt.
    Sifting flour in a large bowl
  • Slowly add the buttermilk mixture into the flour mixture. Be careful not to overmix.
    Buttermilk Mix added to souffle-style pancake batter
  • In a clean bowl whisk the egg whites until soft peaks form. Gently fold the egg whites into the batter using a kitchen spatula.
    Folding in Whipped Egg Whites into Pancake Batter for Souffle-style pancakes with fresh ricotta and almonds
  • Cooking the Pancakes
  • Melt a small amount of the remaining butter in a non stick pan and heat over medium-low heat.
  • Add ¼ cupful (or a ladle) of the batter into the hot pan.
  • Cook for about 4 minutes over medium heat until the pancake is cooked halfway. The pancake should be golden brown on the underside and dry at the edges. Flip and cook the other side for another 2 minutes
  • Cook the remaining pancakes whilst keeping the others in a warm oven until its time to serve

For the Toppings

  • Dress the pancakes with a spoonful of fresh ricotta and sprinkle toasted almonds. Dust some icing sugar and finally drizzle maple syrup over the top.
    Souffle-Style Pancake stack with Fresh Ricotta and Almonds
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