These delectable Grand Marnier Souffle {Pancakes} have cottage cheese mixed in to give them a nice creamy texture. The Grand Marnier and freshly squeezed orange juice create a burst of citrus flavor with every bite. Perfect for a special morning treat!

These Souffle Pancakes are my favorite special breakfast treat!

This incredible recipe came out of a Bed and Breakfast cookbook that my mom bought me years ago. It was shared by the Sampson Eagon Inn in Staunton, VA.

We make these delicious pancakes on Christmas morning as well as many other times during the year.

My son made them for my Mother’s Day breakfast this year. It was such a treat to indulge in my favorite breakfast and not have to clean up after! Thank you!

How do you make Grand Marnier Souffle Pancakes?

These Souffle Pancakes are not quite the same thing as those popular Japanese Souffle Pancakes going viral on the web.

Grand Marnier Souffle Pancakes are fluffy but also a bit creamy because of the cottage cheese. I guess the best way to describe them would be like a mousse that you would bake.

After all of your of your main ingredients are mixed together you let the batter rest then fold in whipped egg whites. It creates a delicious creamy fluffy pancake.

It’s best if you eat them right away as they will sink after they cool off. However, they are still delicious even when reheated.

Grand Marnier Souffle {Pancakes}

These delectable Grand Marnier Souffle {Pancakes} have cottage cheese mixed in to give them a nice creamy texture. The Grand Marnier and freshly squeezed orange juice create a burst of citrus flavor with every bite.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 3

Total Time 18

Servings people

Calories 642kcal

Author Nicole Crocker

Ingredients

6 Large Eggs seperated
2 1/2 Tablespoons Sugar
2 Cups Small curd cottage cheese
1/4 Cup Canola oil
1 Cup + 3 Tablesoons All purpose flour
1/2 teaspoon Salt
4 teaspoons Baking Powder
5 Tablespoons Freshly squeezed orange juice
1 Tablespoon Freshly grated orange zest
1 Tablespoon Grand Marnier
1/4 Cup Finely chopped pecans ,optional

Instructions

In a large bowl beat the egg whites to stiff peaks.
In a food processor or blender combine egg yolks, and remaining ingredients except for pecans and egg whites. Blend until smooth.
Transfer to a large bowl and let rest for 30 minutes.
Fold in egg whites and pecans (if using).
Pour a 1/4 cup of batter for each cake on a hot buttered griddle or large fry pan.
I find medium low heat to work best so as not to burn outside of cakes. Cook about 2-3 minutes per side. (Outer edge of pancake should start to firm up a bit before flipping)
You can transfer to warm oven for a few minutes before serving but they may firm up a bit.