strawberry souffle pancakes

Brunch is always my favorite weekend meal, but I prefer to cook it at home instead of dining out. I’ve felt this way about most meals for a while, especially after I learned a heart defect has made me more susceptible to heart disease and stroke. I have to skip Julia Child’s most beloved ingredient, butter, and America’s favorite ingredient, large pinches of salt.

Nothing’s wrong with cooking at home. It’s inexpensive, healthier, and adds soul to every meal. So I prefer it. This preference gives me the chance to really get to know others by cooking for them and taking time to entertain in my own home. And what better way to do that then this incredible strawberry souffle pancake recipe?

If you’re ready to take the time and get serious about breakfast or brunch, this recipe is fun to cook!

First, let me thrill you with a few fun facts about strawberries.

strawberry souffle

Did you know that strawberries are the only fruit that carries its seeds on the outside? Packed with vitamins such as vitamin C and manganese, known for their antioxidant properties that can help prevent cancer and a host of other diseases. Strawberries are also a great source of fiber, iodine (important to thyroid function) and folate. Other trace minerals and vitamins that you can find in strawberries include copper, potassium (to replenish sore muscles), biotin (essential for healthy hair, skin and nails), phosphorus, magnesium and the very important vitamin B6.

Now that you know about these benefits, let’s go ahead and cook up something healthy and sweet!

Strawberry Souffle Recipe

Rock Your Breakdast with this Strawberry Souffle Pancake

Rock Your Breakdast with this Strawberry Souffle Pancake


  • Batter:
  • 2 1/2 cups half-and-half
  • 9 large egg yolks
  • 3 oz. butter, melted
  • 4 tablespoons Grand Marnier
  • 1 1/2 teaspoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoons salt
  • 8 1/2 oz. all-purpose flour
  • Strawberry Topping:
  • 1 1/2 pounds California strawberries, stemmed and sliced
  • 3/4 cup granulated sugar
  • 2 egg whites
  • 1/4 cup clarifed butter
  • As needed - powdered sugar
  • As needed - maple syrup


Heat oven to 400 degrees.

For each serving, to order: In bowl, combine 1 cup strawberries and 1 tablespoon sugar; set aside. In separate bowl, beat1/2 cup egg whites to soft peaks; set aside. In third bowl, combine 3/4 cup batter and 1/2 of the sugared strawberries (with juices); gently fold in beaten egg whites.

In 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. Transfer skillet to oven; bake 10 o 12 minutes or until pancake is lightly browned and center is set. Plate, top side up, and garnish with remaining 1/2 of the sugared strawberries.

Dust with powdered sugar; serve with maple syrup as desired. Shortcut - Mix chopped fresh California strawberries into your buttermilk pancake mix and top with stemmed, sliced California strawberries.


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. Gradually add flour, mixing just until combined (batter will be lumpy.) Stir in remaining 1 1/2 quarts half-and-half. Cover and refrigerate, if made ahead. Yield - about 18 cups

Yield 24 Servings


Recipe and Photo Courtesy of the California Strawberry Commission

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Don’t forget the Mimosas!!