Everything you love about a cloudlike soufflé, simplified into pancake form. Unlike some soufflé pancakes, this less-fussy version doesn’t require flipping and simply bakes in the oven instead. It uses Swiss meringue, which is made by heating egg whites and sugar before they get whipped into an airy yet highly stable meringue, unlike French meringue which tends to deflate quickly.

With a bake time of just under 30 minutes, this skillet pancake is fluffy, delicate, and everything you’d want in a soufflé for two. To learn more about how to make meringue, check out our guide. If you’d like to make this soufflé pancake dairy-free, you can use oat milk and dairy-free butter. You can also double the recipe for a 10" nonstick skillet.