Creme Brûlée Cloud Pancakes (High Protein Pancake Recipe)


These Cloud Pancakes are high in protein, easy to make, and are the fluffiest pancakes you'll ever taste! Serve with vanilla yogurt and torch with a little sugar for a creme brûlée flavor.

How do you make Japanese Soufflé Pancakes?

Wait! But Lauren, you said cloud pancakes?

Yes, so this is my version of a Japanese Soufflé Pancakes which are the most heavenly invention in all breakfast recipes to exist 😉

To make you need the basic ingredients of eggs, flour, milk, baking powder, and cream of tartar. And you probably have them already on hand!

  1. Whisk the egg whites.
  2. Mix the egg yolk and flour mixture.
  3. Fold in the egg whites.
  4. Bake uncovered on medium low heat for 4 minutes.
  5. Add water and cover to steam for 4-5 more minutes.
  6. Enjoy warm!

Can I make the pancakes ahead of time?

I wouldn't recommend prepping the pancakes because they will slowly deflate overtime from the whipped egg whites.

It's best served immediately!

And if you have any questions, check out the video below for a general guideline!

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Creme Brûlée Cloud Pancakes (High Protein Pancake Recipe)



  • 2 Eggs
  • 3 tbsp. Flour
  • 2 tbsp. Milk
  • 1/4 tsp. Baking Powder
  • 1 tsp. Sugar (optional)
  • 1/8 tsp. Cream of Tartar
  • Vanilla Yogurt


  1. Separate the egg yolk and whites.
  2. In the bowl of a stand mixer, whisk the cold egg whites and cream of tartar until stiff peaks (about 4-5 minutes).
  3. In the meantime, mix the flour, milk, baking powder, and sugar until smooth.
  4. Gradually fold in the egg whites (work in batches of 1/3rd whipped egg whites).
  5. In a nonstick pan over medium low heat, make three pancakes with the batter.
  6. Cook for 4-5 minutes.
  7. Carefully flip the pancakes, add 1 teaspoon water in the middle of the pan and cover to cook 4-5 more minutes.
  8. Serve with vanilla yogurt and/or maple syrup.

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