Description
Soufflé Pancakes are an airy, fluffy twist on traditional pancakes, featuring a delicate, melt-in-your-mouth texture. These pancakes get their signature height and lightness from whipped egg whites, which create a soufflé-like consistency. Often served with fresh fruit, syrup, or a dusting of powdered sugar, these pancakes are a show-stopping breakfast treat. Whether you’re making them for a special occasion or simply indulging in a fancy breakfast, soufflé pancakes are sure to impress.
Ingredients
Scale
- 2 large eggs (separated)
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar
- ¼ teaspoon cream of tartar (optional, helps stabilize egg whites)
- ½ tablespoon vegetable oil (for cooking)
- 1 tablespoon water (for steaming in the pan)
- Powdered sugar, syrup, whipped cream, or fruit for serving
Ingredient Highlights
- Egg Whites: Whipping the egg whites into a meringue gives the pancakes their signature fluffiness.
- Cream of Tartar: Helps stabilize the egg whites, making them easier to whip and hold their structure.
- Vanilla Extract: Adds a subtle sweetness and warmth to the pancakes.
- Baking Powder: Provides a slight rise in addition to the aeration from the egg whites.
- Water for Steaming: A small amount of water in the pan creates steam, helping the pancakes cook gently and stay moist.
Instructions
Prepare the Batter:
- Separate the Eggs: Carefully separate the egg yolks and egg whites into two different bowls. Ensure no yolk gets into the whites.
- Mix Wet Ingredients: In the bowl with egg yolks, whisk together the milk and vanilla extract until smooth.
- Add Dry Ingredients: Sift in the flour and baking powder, then mix until just combined. The batter will be thick.
- Whip the Egg Whites: In the separate bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar (if using) and continue beating. Gradually add the sugar, a little at a time, until stiff peaks form. This should take about 3-4 minutes.
- Fold the Egg Whites into the Batter: Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, using a spatula to avoid deflating the batter.
Cook the Pancakes:
- Preheat the Pan: Heat a non-stick pan over low heat and lightly grease it with vegetable oil.
- Scoop the Batter: Using a large spoon or piping bag, scoop mounds of batter onto the pan. Keep them tall rather than spreading them out.
- Steam the Pancakes: Cover the pan with a lid and let the pancakes cook for about 4 minutes. Add a tablespoon of water to the pan (not on the pancakes) to create steam.
- Flip Gently: Carefully flip each pancake using a spatula and cook for another 3-4 minutes, covered. The pancakes should rise and become golden brown.
- Serve Immediately: Carefully transfer the pancakes to a plate and serve warm with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 150-180 kcal
- Fat: 6g
- Carbohydrates: 20g
- Protein: 5g