Keto Soufflé Pancakes

Lazy weekend mornings wouldn’t be right without pancakes, that’s why I have so many keto pancake recipes on this site. From pumpkin pancakes, chocolate pancakes, to my basic keto pancake recipe, there is something for everyone!

If you are looking for thick, fluffy pancakes, then this soufflé pancake recipe is for you. This recipe uses a combination of key ingredients and methods to create a towering puffy pancake similar to a souffle.

Besides the obvious mix of eggs and leavening agents to help these low-carb pancakes rise, we use a biscuit cutter as a mold to hold in the pancake batter to keep it from spreading. As the pancakes cook in the mold, they puff up and create an ultra thick pancake. It’s perfect for soaking up all of your sugar free maple syrup.

1. Add your ingredients to a blender. Cream cheese, eggs, heavy cream or nut milk, coconut flour, sweetener, baking powder and vanilla.
2. Blend until smooth.
3. Preheat a griddle to low heat. Spray with cooking oil. Add cooking spray to a biscuit cutter. Line the inside of the biscuit cutter with a ring of parchment paper. Place the ring on the griddle.
4. Scoop pancake batter into the biscuit cutter, cover with a pot or domed shaped lid, and let cook for 8-10 minutes or until the top looks set and you can easily slide off the ring.
5. Flip the pancake and let cook for 30-60 seconds longer.

Key ingredients & equipment

• Cream cheese – Cream cheese is added to provide moisture and to neutralize the eggy flavor from our egg based pancake mixture.
• Eggs – One of the key ingredients to help these pancakes rise. Since they don’t have gluten, they aren’t able to form a necessary protein structure that wheat based pancakes yield. Eggs provide that protein to puff up our soufflé pancakes.
• Coconut flour – The flour used to provide substance to our pancakes. Coconut flour is preferred over almond flour since almond flour tends to burn easier.
• Sweetener – Added for flavor; however, this can be omitted.
• Heavy cream or nut milk – Liquid to thin out the batter, heavy cream or use your favorite nut milk (almond milk, macadamia nut milk, coconut milk)
• Baking powder – Another key leavening agent to help the pancakes rise.
• Vanilla – A flavor enhancer.
• Griddle – A griddle is preferred over a non-stick skillet as the heat is better controlled with a griddle. You can successfully cook your soufflé pancakes at low heat for a longer period of time.
• Biscuit cutters – Used as the form to hold our pancake batter in place to form thick pancakes as they cook.