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Pancake Soufflé Muffins with Strawberry-Maple Syrup

Featured in our 2018 Easter Guide
Pernille Pedersen

Yield: Yields 24 muffins

Servings: 12

These slightly sweet treats are a delicious cross between a muffin, a pancake, and a soufflé. Egg whites beaten to stiff peaks help them rise, and buttermilk gives them tang.


For the muffins

  • Nonstick cooking spray
  • 10-1/2 oz. (2-1/3 cups) all-purpose flour
  • 4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 6 large eggs, separated and at room temperature
  • 3/4 tsp. cream of tartar
  • 3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
  • 6 T bs. granulated sugar
  • 1 tsp. pure vanilla extract
  • 3-1/3 cups buttermilk, at room temperature
  • Confectioners’ sugar, for sprinkling

For the strawberry syrup

  • 1 cup pure maple syrup
  • 1 cup quartered, hulled ripe strawberries

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 125
  • Sodium (mg): 480
  • Carbohydrates (g): 56
  • Fiber (g): 1
  • Protein (g): 9


Make the Muffins

  • Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.

    In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.

    In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.

    In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.

    With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

    Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Make the syrup

  • While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.


  • With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

Make Ahead Tips

You can make the batter up to 2 hours ahead through the step of folding in the beaten egg whites. Refrigerate it, covered, in its bowl. Do not portion it into muffin tins until you’re ready to bake.

Freeze any leftover muffins in a zip-top freezer bag for up to 2 weeks.


Rate or Review


  • AmyFrena | 03/20/2018

    This is one of my go to brunch recipes. They are a light, fluffy, melt-in-your-mouth kind of heaven. Plus that slightly sweet strawberry maple syrup!? Yes please. I've made these a few times and they never disappoint!

  • 102569 | 01/24/2015

    Perfect! I followed the directions for the muffins exactly and everyone loved it. They were light and fluffy. I did not cook the strawberries and syrup together. I served them with fresh sliced strawberries and maple syrup.

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