Carnivore Soufflé Pancake

Yield: 2 large pancakes (serves 2)
Active Time: 20 minutes
Total Time: 30 minutes
Intensity: Medium (requires careful folding and gentle cooking)

Introduction

Forget everything you know about sweet, flour-based pancakes. The Carnivore Soufflé Pancake is a magnificent, savory cloud—a dish that defies expectations. With a golden, buttery exterior and a rich, airy, custard-like interior, these pancakes are the ultimate celebration of animal-based ingredients. They are naturally grain-free, sugar-free, and keto-friendly, delivering a powerful dose of protein and fat to fuel your day. Mastering the gentle fold and patient cook is key to achieving that iconic, wobbly jiggle.

Ingredients

• 4 large eggs, cold (separated into yolks and whites)

• 4 oz (115g) full-fat cream cheese, softened to room temperature

• 2 oz (55g) finely grated parmesan cheese

• ¼ tsp cream of tartar (or 1 tsp white vinegar)

• ¼ tsp fine sea salt

• 2 tbsp unsalted butter or ghee, for cooking

• Optional Add-Ins (choose one):

  • 2 oz (55g) crispy chopped bacon

  • 2 oz (55g) finely diced ham

  • ¼ cup browned breakfast sausage crumbles

Equipment

• Stand mixer or hand mixer (essential)

• Large metal or glass mixing bowls (2)

• Rubber spatula

• Whisk

• Large non-stick skillet or griddle with a tight-fitting lid

• Large spoon or ice cream scoop

• Timer

Instructions

1. Prepare the Components (10 minutes)

• Separate the Eggs: Carefully separate the egg yolks and whites, placing the whites in the impeccably clean bowl of your stand mixer (or a large metal/glass bowl for a hand mixer). The yolks go into a separate medium bowl. Ensure no trace of yolk contaminates the whites, as fat will prevent them from whipping.

• Make the Yolk Base: To the bowl with egg yolks, add the softened cream cheese, grated parmesan, and salt. Whisk vigorously until completely smooth, creamy, and free of lumps. If using optional add-ins, fold them into the yolk base now. Set aside.

• Start the Egg Whites: Add the cream of tartar (or vinegar) to the egg whites. This acid stabilizes the foam.

2. Whip & Fold: Creating the Cloud (7 minutes)

• Whip to Stiff Peaks: Using the whisk attachment of your mixer, whip the egg whites on medium-high speed. Start on medium until foamy, then increase to high. Whip until stiff, glossy peaks form. This is non-negotiable. When you lift the whisk, the peak should stand straight up without curling over. Do not under-whip.

• The Gentle Fold: Add about 1/3 of the whipped egg whites to the yolk base. Use your rubber spatula to whisk them in vigorously—this lightens the thick base. Now, add the remaining egg whites. This is the critical step: using the spatula, cut down through the center, scoop along the bottom, and fold up and over the top. Rotate the bowl and repeat just until no large streaks of white remain. Do not overmix or stir. You want to preserve as much air as possible.

3. Cook Low & Slow: The Test of Patience (10-12 minutes)

• Heat the Pan: Place your large non-stick skillet or griddle over the lowest possible heat. Add 1 tablespoon of butter or ghee and let it melt, swirling to coat.

• Form the Pancakes: Using a large spoon or ice cream scoop, gently place two large mounds of batter into the skillet, leaving plenty of space between them. You can smooth the tops slightly.

• Steam to Set: Carefully add 2 teaspoons of water to the empty space in the skillet, away from the pancakes. Immediately cover with the tight-fitting lid. This creates a steamy environment that helps the pancakes set and rise without burning.

• Cook Undisturbed: Set your timer for 5-6 minutes. DO NOT PEEK. The steam is vital.

• Flip with Care: After 5-6 minutes, carefully remove the lid. The pancakes should be puffed, set around the edges, and golden on the bottom. Gently slide a spatula underneath and, with confident care, flip each pancake. Add the remaining tablespoon of butter to the pan around them.

• Finish Cooking: Cover the pan again and cook for another 4-5 minutes on the second side. They are done when they feel slightly firm to a gentle press on the side and are golden brown.

4. Serve Immediately (2 minutes)

Soufflé pancakes wait for no one. Plate them immediately. Their height will begin to settle slightly, which is normal and part of their charm. Serve as is, or with decadent carnivore-friendly toppings.

Serving Suggestions

• Classic Carnivore: A pat of high-quality salted butter melting over the top.

• Surf & Turf: With a side of pan-seared scallops or shrimp.

• Breakfast Feast: Topped with a sunny-side-up egg and a side of sugar-free bacon.

• Rich & Creamy: Drizzled with a quick hollandaise or bearnaise sauce.

Chef’s Notes & Troubleshooting

• Cold Eggs Separate Best: Cold eggs are easier to separate cleanly.

• Room Temp Base: Softened cream cheese incorporates much more easily.

• The Lid is Law: Keeping the lid on is crucial for the steam to work its magic. If your lid isn’t tight, you can add a splash more water halfway through.

• Low Heat is Key: If the heat is too high, the bottom will burn before the inside cooks. Low and slow wins the race.

• Don’t Crowd the Pan: Cook in batches if needed to avoid steaming them into each other.

Nutritional Information (Per 1 pancake, without optional add-ins)

• Calories: 485 kcal

• Total Fat: 41g

  • Saturated Fat: 23g

• Cholesterol: 455mg

• Sodium: 890mg

• Total Carbohydrates: 3g

  • Dietary Fiber: 0g

  • Sugars: 2g

• Protein: 24g

Net Carbs: 3g per serving.

Note: Nutritional information is an estimate calculated using a database. Values will change with specific brand choices and the addition of optional ingredients.

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.