The giant cocoa pancake made with egg whites — soft and light is a simple and clever recipe, perfect when you have leftover egg whites and want to prepare a quick sweet for breakfast. It’s a cross between a soft cake and a giant pancake, inspired by those tall, fluffy desserts you see online, but in a more practical and lighter version.
This idea came after making bignè di San Giuseppe: I had several egg whites left and wanted something sweet but not too heavy. So I created a batter with no butter or oil, whipping the egg whites with sugar and adding cocoa and flour.
I chose to bake it in a wide pan to get a lower cake, like a giant pancake, which bakes in about 20 minutes. If you prefer a taller texture, you can use a smaller pan and slightly increase the baking time.
👉 A simple, quick recipe — perfect whenever you have leftover egg whites.
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 308.26 (Kcal)
- Carbohydrates 70.17 (g) of which sugars 42.48 (g)
- Proteins 11.75 (g)
- Fat 1.15 (g) of which saturated 0.54 (g)of which unsaturated 0.33 (g)
- Fibers 3.21 (g)
- Sodium 116.17 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
With a few ingredients and no butter or oil, you can make a soft, light cocoa cake — perfect for using up leftover egg whites.
- 6 large egg whites (~190 g) egg whites
- 120 g (about 1/2 cup + 2 tbsp) granulated sugar
- 3 tbsp (20 g) unsweetened cocoa powder
- 3/4 cup + 1 tbsp (100 g) all-purpose flour
- 1/2 packet baking powder
Method
This giant cocoa pancake is made in a few steps. The secret is to whip the egg whites well and fold them in gently to achieve a soft, light texture.
1. Pour the egg whites into a large bowl and start whipping them with an electric mixer. Add the sugar little by little and continue beating until you obtain a white, glossy and firm meringue.
2. In a separate bowl, mix the flour, unsweetened cocoa powder and baking powder. If you want an even fluffier result, you can sift all the dry ingredients.
3. Add the dry mix to the whipped egg whites little by little, folding gently with a spatula or a whisk using upward motions to avoid deflating the mixture.
4. Pour the batter into a 9.5-inch (24 cm) pan previously buttered and floured, or lined with parchment paper. Smooth the surface gently.
5. Bake in a preheated conventional oven at 356°F (180°C) for about 20 minutes. Always perform the toothpick test before removing from the oven.
6. Let it cool slightly before removing from the pan, then slice and serve.
Final notes
This giant cocoa pancake made with egg whites is a perfect recipe when you want something sweet but lighter. It contains no butter or oil and is ideal for breakfast or an afternoon snack, even for little ones.
The texture is soft and slightly moist, similar to a low cake but resembling a giant pancake. For this reason, don’t expect a very tall cake: its speciality is being quick to bake and easy to prepare.
You can also choose alternative cooking methods:
– in an air fryer at about 320–338°F (160–170°C) for roughly 15 minutes
– using a smaller pan for a taller version (increase the baking time slightly)
It stays soft for 1–2 days if well covered.
Frequently Asked Questions
Can I use only leftover egg whites?
Yes, this recipe is perfect for using up leftover egg whites. Just weigh them to get the correct amount.
Is it really light even though it’s a sweet?
Yes, because it contains no butter or oil. The structure comes from the whipped egg whites, which make it soft but not heavy.
Can I make it taller?
Certainly — just use a smaller pan. In that case, slightly increase the baking time and always check with a toothpick.
