• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

What better way to start your day than with this Strawberry Souffle Pancake recipe. We promise you wont be disappointed with its light, fluffy texture and the sweet, juicy strawberries. Make this recipe as the perfect addition to any breakfast or brunch.

Serves 24


Strawberry Souffle Pancake
Save RecipeSave Recipe
Recipe Image


  • Half-and-half cream, 2½ quarts (divided)
  • Large egg yolks, 36
  • Butter, 12 ounces (melted)
  • Grand Marnier, 1 cup
  • Granulated sugar, 2 tablespoons
  • Ground cinnamon, 2 tablespoons
  • Salt, 1 tablespoon
  • All-purpose flour, 1 pound, 14 ounces
  • To serve:
  • Stemmed and sliced California strawberries, 7 pounds, 8 ounces
  • Granulated sugar, 11 ounces
  • Egg whites, 3 quarts
  • Clarified butter, 1½ cups
  • Powdered sugar, as needed
  • Maple syrup, as desired


  1. Heat oven to 400°F.
  2. To make batter:
  3. In mixer bowl, using whisk attachment, mix 1 quart of the half-and-half, egg yolks, butter, Grand Marnier, granulated sugar, cinnamon and salt until blended.
  4. Gradually add flour, mixing just until combined (batter will be lumpy).
  5. Stir in remaining 1½ quarts half-and-half. Cover and refrigerate, if made ahead. (Yield: about 18 cups)
  6. For each serving, to order:
  7. In a bowl, combine 1 cup strawberries and 1 tablespoon sugar; set aside.
  8. In a separate bowl, beat ½ cup egg whites to soft peaks; set aside.
  9. In a third bowl, combine ¾ cup batter and ½ of the sugared strawberries (with juices); gently fold in beaten egg whites.
  10. In a small (7-inch) heatproof nonstick skillet, heat 1 tablespoon clarified butter over medium heat until hot. Add strawberry batter; cook 3 to 4 minutes or until edges are set.
  11. Transfer skillet to oven; bake 10 to 12 minutes or until pancake is lightly browned and center is set.
  12. Plate, top side up, and garnish with remaining ½ of the sugared strawberries. Dust with powdered sugar; serve with maple syrup, as desired.
  13. Notes
    Recipe created by Bette Kroening, Bette’s Diner (Berkeley, CA)

This recipe was kindly provided by our featured member, California Strawberries.

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology