Soufflé Pancakes Make Their Providence Debut at Puffcakes on Federal Hill

I’ll be the first to admit my attention span doesn’t usually stand a chance against endless doomscrolling, but every now and then something makes me pause. Recently, it was pancakes. Not your run-of-the-mill flapjacks, but tall, jiggly, cloud-like stacks practically begging to float into my dreams. And the best part? They were right here in Providence.

Puffcakes sits inside Capri Seafood on Federal Hill, tucked into a cozy corner of DePasquale Square. Capri has long been known for its vibrant seafood dining, but thanks to chef Sotheavong Meas, it now also offers Rhode Island’s first soufflé pancake experience. Inspired by Japan, these pancakes begin with a batter whipped into a delicate foam with egg whites. The result is a stack so airy it dissolves on your tongue, a sweet indulgence that feels part breakfast, part dessert.

Puffcakes, however, is more than just a novelty. Its menu celebrates nostalgia, fun, and craft. Flavors change with the season, toppings pile high, and every plate arrives camera-ready for your Instagram feed.

I knew this was not an adventure to tackle alone, so I brought along Hey Rhody’s editor-in-chief, Elyse. We started with lattes that set the tone for the meal. My crème brûlée latte blended a double shot of espresso with whole milk, caramel, and a silky homemade custard. Sweet yet balanced, it felt like dessert in a cup. Elyse chose the s’mores latte, finished with chocolate custard and graham cracker crumbles, a playful nod to campfires without the sticky fingers.

Because each stack is made to order, the wait runs at least 25 minutes. The lattes gave us just the right distraction, and the promise of those towering pancakes kept the anticipation building.

Then came the main event. I ordered the Strawberry Shortcake Puffcake, a tower of soufflé pancakes draped in custard cream sauce, layered with fresh strawberries, and sprinkled with crunchy crumbles. Light yet indulgent, it struck the perfect balance between airy texture and rich flavor. Elyse went for the Wild Berry Pop-Tart Puffcake, every bit as fun as it sounds. A glossy berry topping spilled over pillowy pancakes, tart and sweet in all the right ways, reminding us of childhood breakfasts with a grown-up twist.

And because Elyse and I believe in “a pancake for the table,” we shared the Ultimate Breakfast Puffcake. This savory stack paired sausage links, crisp bacon, and a golden hash brown with just enough syrup to tie it all together. It reimagined what a pancake could be.

By the time we finished, we were debating which puffcake came out on top. The truth is there was no clear winner. Sweet, savory, classic, or over the top, each stood on its own. What we did agree on is this: once you taste a soufflé pancake, regular pancakes may never measure up again. Puffcakes are served for brunch Friday through Sunday from 10am-1pm. For details or reservations, visit ThePuffCake.com.