Banana Soufflé Pancake

I’ve been threatening to do this for two years, and now here we go … welcome to the first blog post from the kitchen of the Colonel Williams! Banana Soufflé Pancakes are one of the most requested breakfast recipes, and I’d love to share it with you now. If you have any recipe requests – or just want to chat – we look forward to hearing from you. I hope that you find our new blog entertaining, and maybe even educational 🙂 A warning: I can sometimes be a tad irreverent, and a bit bawdy. Forewarned is forearmed. I hope that you enjoy the banana soufflé pancake – and I’d love to see how yours turned out. Happy breakfast!

Banana souffle pancake with bacon and strawberries
So delicious! You can serve it with fruit (we usually do a stewed blueberry compote) & some nuts.
I’ve always wanted to try it for dessert with whipped cream & chocolate sauce 🙂

4 tbsp butter, melted
4 large eggs, separated
2/3 c. milk
1-1/2 tsp. vanilla extract
1 tsp salt
2/3 c. flour (I use White Lily, but all-purpose works fine too)
2/3-ish cups mashed bananas (I usually use 2 medium super ripe ones)
1/4 c. sugar
Pinch cream of tartar
Delicious toppings

Don’t stress about the “soufflé” part – it will rise quite high in the oven, but fall rather quickly. It still tastes amazing.

  1. Preheat oven to 375º.
  2. Melt the butter, and add 1tbsp to a 10-inch non-stick skillet. Swirl it around. You can use more butter here, but I find it makes things a bit greasy – and you still need 3 tablespoons for later.
  3. Make the base by whisking the egg yolks, milk, vanilla, and salt together until smooth. Sift the flour over the mixture and stir until well-blended and not lumpy. Fold in the bananas.
  4. Now for the magic: in a VERY clean bowl (you can use a stand mixer with a VERY clean whisk attachment or a hand mixer – again: very clean beaters), whip the egg whites until they are foamy. Add the cream of tartar and mix for a moment, then gradually add the sugar (continuing to beat) until the egg whites are stiff and glossy. You can over-beat the egg whites here – but most people under-beat them. So be sure you have stiff, glossy, gorgeous peaks.
  5. Fold 1/3 (or so) of the egg whites into the base. Mix gently, but well. Then fold in the remaining egg whites. Be sure you are gentle – you don’t want to deflate your beautiful egg whites – but mix thoroughly so that there are no white blobby bits remaining.
  6. Pour the mixture into the prepared pan and gently swirl or smooth the top. Bake at 375º for 25-35 minutes. It will be puffy and golden brown. The center should be just set.
  7. Serve your amazing banana soufflé pancake with your delicious toppings and enjoy!

4 thoughts on “Banana Soufflé Pancake”

  1. So excited for the new blog!
    Can’t wait to try this recipe….maybe the breakfast quiche made with croissants next…?

    1. Hi Caroline! Thank you – I’m pretty excited, too. I think the croissant breakfast casserole is a great idea for next time 🙂

    1. I’m so sorry! Add it in Step 3, before sifting the flour. It helps if everything is at room temperature so the butter doesn’t get glommy. Pretty sure that’s not a word, but I’m sure you get the drift. Thanks for reading the blog!

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