Fluffy Raspberry Souffle Pancakes

I am so excited to tell you about these amazingly Fluffy Raspberry Souffle Pancakes!

Picture this: a stack of impossibly light and airy pancakes, perfectly golden on the outside yet irresistibly fluffy on the inside.

And then imagine a burst of vibrant, tangy raspberry and creamy ricotta in every bite, taking these pancakes to a whole new level.

You’ll be amazed at how simple it is to make your own ricotta at home.

And frozen raspberries are the perfect addition to this sweet treat.

My step-by-step recipe will guide you in creating the most delicious pancakes you ever tasted.

Fluffy Raspberry Souffle Pancakes - VIDEO RECIPE

Now, let’s talk about the secret to achieving fluffy pancakes.

It’s actually quite simple: you need to beat the egg whites separately until they form a fluffy foam.

Then, carefully add them into the pancake batter just before cooking.

This technique results in pancakes that are not only incredibly fluffy but also wonderfully tender.

Serve these amazing pancakes hot, accompanied by a dollop of whipped cream and a steaming cup of tea.

Fluffy Raspberry Souffle Pancakes - VIDEO RECIPE

Making homemade ricotta is a breeze and only requires 3 common ingredients that almost everyone is sure to have: milk, salt, and citric acid.

In just 30 minutes, you’ll have a batch of creamy ricotta ready to use.

Plus, the leftover whey can be used in other sweet baked goods, making it a versatile ingredient.

The addition of ricotta gives these pancakes a delightful texture and a deliciously milky taste.

Fluffy Raspberry Souffle Pancakes - VIDEO RECIPE

These golden and Fluffy Raspberry Souffle Pancakes are the perfect way to win everyone’s heart.

Picture hot pancakes with crispy edges, creamy ricotta, and juicy raspberries.

The combination is simply irresistible.

These raspberry pancakes taste absolutely fantastic, with the milky sweetness of ricotta and the exciting burst of juiciness from the raspberries.

So, why wait? Treat yourself and your loved ones to these absolutely stunning pancakes.

They are the perfect way to start your day on a delicious note.

how to cook Fluffy Raspberry Souffle Pancakes?


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To make these delicious pancakes, start by combining flour and baking soda in a medium bowl. Stir them together until well combined.


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In a separate large bowl, place the egg yolks and add sugar. Use a whisk to mix them together until they are well incorporated.


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Slowly pour the buttermilk into the egg-sugar mixture, while also adding a portion of the flour mixture. This will help create a smooth batter.

TIPS: If you’re short on buttermilk for a recipe, don’t fret. You can easily replace it with yogurt, diluted with water. It’ll do the trick just fine. The great thing about using buttermilk is that it makes your baked goods extra fluffy and airy.


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Next, pour the melted butter into the mixture and add the remaining half of the flour mixture. Use a mixer on low speed to blend everything together until the batter is smooth and free of lumps.

TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well! But keep in mind that margarine contains salt. So, you might want to reduce the amount of salt in the recipe. Just a little heads up!


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In another medium bowl, beat the room temperature egg whites with a mixer until they become fluffy. Add a pinch of salt to enhance the flavor.

TIPS: Remember to take the eggs out of the refrigerator in advance so that the egg whites can reach room temperature. Cold egg whites don’t whip well.


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Now, crumble ricotta into the batter and gently fold in the beaten egg whites. This will give the pancakes a light and airy texture.

TIPS: Now, here’s a crucial tip – bake your pancakes immediately! Don’t prepare the batter in advance or let it sit. The air bubbles that make your pancakes fluffy will escape if you do. So, get that batter on the griddle right away!


Fluffy Raspberry Souffle Pancakes - VIDEO RECIPE

Heat a non-stick frying pan over medium heat and add a small amount of vegetable oil. Once the pan is hot, pour some of the batter to create a pancake that is about 10 cm in diameter.

TIPS: If you’re watching your calories, you can fry your pancakes without oil. That way, they’ll be a bit lighter and healthier. It’s a win-win situation!


Fluffy Raspberry Souffle Pancakes - VIDEO RECIPE

Place slightly thawed raspberries on top of each pancake, pressing them gently into the batter.

TIPS: If you don’t have frozen raspberries, fresh ones can be a fantastic alternative. They’ll add a burst of flavor to your recipe and give it a delightful twist.


Fluffy Raspberry Souffle Pancakes - VIDEO RECIPE

Cook the pancakes over medium heat, and flip them over when you see air bubbles on the surface burst.


Fluffy Raspberry Souffle Pancakes - VIDEO RECIPE

Continue cooking until both sides are golden brown. Remember to lightly oil the pan after each batch to prevent sticking.


Fluffy Raspberry Souffle Pancakes - VIDEO RECIPE

Once the pancakes are done, you can decorate them with additional raspberries and a dollop of sour cream. This will add a touch of freshness and tanginess to the dish.


Fluffy Raspberry Souffle Pancakes - VIDEO RECIPE

Serve Fluffy Raspberry Souffle Pancakes warm with a cup of tea for a delightful breakfast or brunch. Bon appétit!

Fluffy Raspberry Souffle Pancakes


  • Flour – 3/4 cup (120 g)
  • Sugar – 1/4 cup (50 g)
  • Salt – 1/6 tsp. (1 g)
  • Baking soda – 1/3 tsp. (2 g)
  • Egg yolks – 3 pcs. (60 g)
  • Egg whites – 3 pcs. (90 g)
  • Buttermilk – 3/5 cup (150 g)
  • Ricotta – 1/3 portion (115 g)
  • Frozen raspberries – 1/2 cup (100 g)
  • Melted butter – 3 tbsp. (42 g)


  • Raspberries
  • Sour cream

Cooking steps:

  1. Add flour and baking soda to a medium bowl and stir to combine. Place the egg yolks in a large bowl, add sugar, and mix with a whisk. Pour in the buttermilk in a slow stream and add part of the flour mixture.
  2. Then pour melted butter into the resulting mass, add the remaining half of the flour mixture, mix with a mixer at low speed until smooth.
  3. Place room temperature egg whites in a medium bowl, add salt, and beat with a mixer until fluffy. Crumble ricotta into the resulting batter and carefully fold in the beaten egg whites.
  4. Place a non-stick frying pan over medium heat and add a little vegetable oil. When the pan is hot, pour out some of the batter to make a pancake about 10 cm in diameter. Place slightly thawed raspberries on top of each pancake.
  5. Fry the pancakes over medium heat. Turn over when air bubbles on the surface burst. Fry the pancake on the other side until golden brown. Repeat the cooking process, lightly oiling the pan after each batch.
  6. Serve the finished pancakes with raspberries and sour cream.


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