Recipe: Souffle Banana Pancakes

Souffle Banana Pancakes

Winter is quickly approaching, so warm up with these souffle banana pancakes! These light and fluffy pancakes are a spectacular breakfast choice.

Souffle Banana Pancakes

Serves: 1 10-inch pancake


  • 1 10-inch cast iron skillet
  • 2 eggs yolks
  • 1/2 cup half & half
  • 1/3 cup flour
  • 1 1/2 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 3 egg whites
  • Chopped bananas and blueberries
  • Powdered sugar for garnish (optional)


  1. Preheat your broiler or set your oven to 400° F
  2. Beat the egg yolks and half & half in a large bowl until well mixed
  3. Slowly whisk in the flour, stirring just until combined, then whisk in the butter, sugar, salt, and vanilla. Set aside when finished
  4. In a separate bowl, beat the egg whites with an electric beater until they form soft peaks
  5. Gently fold the whites into the batter, folding just until the whites disappear (Do not flatten your egg whites, or you compromise the fluffiness of your lovely soufflé)
  6. Lightly grease a 10-inch nonstick ovenproof pan and set it over medium-high heat for one minute
  7. Pour the batter into the hot pan and reduce heat to medium (Cook the pancake for 5 minutes, until the batter begins to firm up a bit)
  8. Drop chunks of chopped fruit onto the surface of the pancake
  9. Place the pan 5 inches below the hot broiler, or if you don’t have a broiler, slide the pan into the preheated oven (Bake for 2-3 minutes, or until the pancake is puffed up and center is set but still soft)
  10. Watch carefully to make sure the top doesn’t burn! Do not walk away from your oven while the soufflé pancake is baking
  11. Slide the pancake onto a plate using a spatula
  12. Dust with powdered sugar and more fruit, if you like
  13. Bon appétit

Look out for new recipes on Organic Odes every Friday!

Source: The Culinary Life

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