Tips To Make Souffle Pancake Recipe Without Cream Of Tartar Quick

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Souffle pancakes are the breakfast (or brunch!) of champions. Light, airy, and impossibly tall, they’re a treat that looks impressive but is surprisingly simple to make. The problem? Many recipes call for cream of tartar, an ingredient not everyone has on hand. Well, fret no more! This guide will show you how to achieve souffle pancake perfection without it.


Fluffy Japanese Pancakes (aka
Fluffy Japanese Pancakes (aka

3 large eggs, separated

  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon butter

  • Instructions:

    1. Separate the Eggs: In a large bowl, carefully separate the egg whites from the yolks. Be sure to avoid getting any yolk into the whites, as this will prevent them from whipping properly.
    2. Whisk the Egg Yolks: Add the egg yolks, sugar, and vanilla extract to a separate bowl. Using a hand mixer or whisk, beat until light and fluffy, about 3-4 minutes.
    3. Combine Dry Ingredients: In another bowl, whisk together the flour, salt, and baking powder.
    4. Incorporate the Milk: Gradually add the milk to the egg yolk mixture, whisking constantly until fully combined.
    5. Whisk the Egg Whites: In a clean, grease-free bowl, use your electric mixer or a whisk to whip the egg whites until soft peaks form. When you lift the whisk, the peaks will hold their shape but curl over slightly at the tips.
    6. Fold in the Dry Ingredients: Gently fold the dry ingredients into the egg yolk mixture using a rubber spatula. Be careful not to overmix, as this can deflate the batter.
    7. Gently Combine the Egg Whites: Using the spatula, gradually fold the whipped egg whites into the batter. Do this gently, a third at a time, until just incorporated. A few streaks of white are okay, but avoid overmixing.
    8. Melt the Butter: Heat the butter in a large non-stick skillet over medium heat.
    9. Cook the Pancakes: For each pancake, spoon about 1/4 cup of batter into the preheated skillet. Leave enough space between pancakes for them to puff up. Cook for 2-3 minutes per side, or until golden brown on the bottom and the tops are set.
    10. Serve Immediately: Souffle pancakes are best enjoyed right away. Dust with powdered sugar, drizzle with maple syrup, or top with your favorite fresh fruit for a delightful breakfast or brunch.


    Make sure your skillet is hot enough before adding the batter. This will help the pancakes to rise quickly and achieve their signature fluffy texture.

  • Don’t overmix the batter. Overmixing can deflate the air bubbles that give the pancakes their lift.
  • If your pancakes aren’t rising as much as you’d like, try using a slightly smaller pan. This will help the batter to rise higher.

  • Nutrition Facts (per pancake):

    Calories: 180

  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 130mg
  • Sodium: 180mg
  • Carbohydrates: 22g
  • Sugar: 14g
  • Protein: 5g

  • Conclusion

    Souffle pancakes without cream of tartar are surprisingly easy to achieve, offering a delightful and impressive breakfast option. With a little practice, you’ll be whipping up these fluffy delights in no time.


    1. Can I substitute another ingredient for the milk?

    Yes, you can substitute another milk alternative like almond milk, oat milk, or even water. However, using milk will yield the fluffiest pancakes.

    2. What if I don’t have a non-stick skillet?

    You can still use a regular skillet, but be sure to grease it well with butter or cooking spray before adding the batter.

    3. How can I reheat leftover souffle pancakes?

    Souffle pancakes are best enjoyed fresh, but you can reheat them in the microwave for a few seconds. Be aware that they may not be quite as fluffy as when they were first made.

    4. Can I add other ingredients to the batter?

    Absolutely! Try adding a teaspoon of lemon zest, a pinch of cinnamon, or a handful of chocolate chips for a delicious twist.

    5. What other toppings can I use besides maple syrup and fruit?