Description
Soufflé Pancakes are ultra-fluffy, cloud-like pancakes made with whipped egg whites folded into a delicate batter. Tall, jiggly, and lightly sweet, they’re perfect for a special breakfast, brunch, or dessert.
Ingredients
- 2 large eggs, separated
- 2 tbsp milk
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1/4 tsp lemon juice or cream of tartar
- Butter, for greasing the pan
- Optional toppings: powdered sugar, maple syrup, whipped cream, fresh fruit
Instructions
- Separate eggs, placing yolks in one bowl and whites in another.
- Whisk yolks with milk and vanilla until smooth. Sift in flour and baking powder, mixing until just combined.
- In a clean bowl, beat egg whites with lemon juice or cream of tartar until frothy. Gradually add sugar and continue beating until stiff peaks form.
- Gently fold egg whites into yolk mixture in three additions, keeping the batter airy.
- Preheat a nonstick skillet over low heat and lightly grease with butter.
- Scoop batter into tall mounds on the skillet (use an ice cream scoop or spoon). Stack slightly for height.
- Cover with a lid and cook for 5–6 minutes. Carefully flip and cook another 5–6 minutes covered, until golden and set.
- Transfer gently to a plate and serve with powdered sugar, syrup, fruit, or whipped cream.
Notes
- For a Japanese twist, add 1 tsp matcha powder to the batter.
- For chocolate flavor, mix in 1 tsp cocoa powder.
- Swap vanilla for almond or orange extract for variation.
- Try filling with jam, Nutella, or custard for a surprise inside.
- Best served fresh—leftovers can be refrigerated up to 2 days but may lose fluffiness.
Nutrition
- Serving Size: 2 pancakes
- Calories: 160
- Sugar: 9g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
