Soufflé pancakes are the ultimate indulgence for pancake lovers! Light, fluffy, and irresistibly airy, these pancakes have a delicate texture that melts in your mouth. They’re thicker than regular pancakes, with a soufflé-like quality, thanks to whipped egg whites that give them their signature lift. Perfect for a special occasion or weekend breakfast, soufflé pancakes are sure to impress with their dreamy, cloud-like texture.
Equipment:
- Mixing bowls
- Electric mixer or hand whisk
- Sifter
- Non-stick frying pan or skillet
- Spatula
- Measuring cups and spoons
- Lid for the pan (optional)
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon vanilla extract
- 3 large eggs (separate the yolks and whites)
- ½ cup milk
- 2 tablespoons melted butter (cooled)
- Pinch of salt
- Butter or oil for greasing the pan
- Powdered sugar, maple syrup, or fresh fruit for topping
Instructions:
- Prepare the Dry Ingredients
In a medium bowl, sift together the flour, sugar, and baking powder. Set aside. - Mix Wet Ingredients
In a separate bowl, whisk together the egg yolks, milk, vanilla extract, and melted butter until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be thick but not too lumpy. - Whip the Egg Whites
In a clean, dry bowl, use an electric mixer or hand whisk to beat the egg whites with a pinch of salt until soft peaks form. Gradually add 1 tablespoon of sugar and continue to beat until stiff peaks form, meaning the peaks hold their shape when the whisk is removed. - Fold in the Egg Whites
Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture. This will keep the pancakes light and fluffy. - Cook the Pancakes
Heat a non-stick skillet or frying pan over low heat and lightly grease it with butter or oil. Spoon about 3-4 tablespoons of batter into the pan for each pancake, forming a mound. You can cook two or three pancakes at a time depending on the size of your pan. Cover the pan with a lid and cook for 4-5 minutes, or until the bottoms are golden brown and the tops are set. Flip the pancakes carefully and cook for an additional 2-3 minutes on the other side. Keep the lid on to help the pancakes rise further. - Serve
Once cooked, stack the pancakes on a plate and serve immediately. Dust with powdered sugar, drizzle with maple syrup, and top with fresh fruit if desired.
Presentation Ideas:
- Stack the soufflé pancakes high and drizzle with warm maple syrup or a dusting of powdered sugar.
- Add a dollop of whipped cream, fresh berries, or a spoonful of lemon curd for extra sweetness and color.
- For an elegant touch, top with edible flowers or a drizzle of honey.
Tips:
- To ensure the pancakes rise perfectly, make sure your pan is on low heat—too high of a temperature will cook the outside too quickly, leaving the inside undercooked.
- Use a non-stick pan or skillet to make flipping the pancakes easier without sticking.
- For the fluffiest pancakes, don’t overmix the batter when folding in the egg whites. Gently combine until just incorporated.
- If you don’t have a lid, you can cover the pancakes with a piece of aluminum foil while cooking to help them rise.
Soufflé pancakes are a fun and indulgent twist on the classic pancake, offering a fluffy, airy texture that’s both impressive and delicious. With just a few simple ingredients and a little patience, you can make these delightful pancakes at home and enjoy them with your favorite toppings. Whether for a special occasion or a weekend treat, soufflé pancakes are sure to be a crowd-pleaser!
Soufflé Pancakes Recipe
Fluffy and airy, soufflé pancakes are a delicious breakfast treat that’s easy to make. With their light texture and rich flavor, they’re perfect for a special weekend brunch or a cozy breakfast.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Sifter
- Non-stick frying pan or skillet
- Spatula
- Measuring cups and spoons
- Lid for the pan (optional)
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon vanilla extract
- 3 large eggs separate the yolks and whites
- ½ cup milk
- 2 tablespoons melted butter cooled
- Pinch of salt
- Butter or oil for greasing the pan
- Powdered sugar maple syrup, or fresh fruit for topping
Instructions
- Prepare the Dry Ingredients
- In a medium bowl, sift together the flour, sugar, and baking powder. Set aside.
- Mix Wet Ingredients
- In a separate bowl, whisk together the egg yolks, milk, vanilla extract, and melted butter until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be thick but not too lumpy.
- Whip the Egg Whites
- In a clean, dry bowl, use an electric mixer or hand whisk to beat the egg whites with a pinch of salt until soft peaks form. Gradually add 1 tablespoon of sugar and continue to beat until stiff peaks form, meaning the peaks hold their shape when the whisk is removed.
- Fold in the Egg Whites
- Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture. This will keep the pancakes light and fluffy.
- Cook the Pancakes
- Heat a non-stick skillet or frying pan over low heat and lightly grease it with butter or oil. Spoon about 3-4 tablespoons of batter into the pan for each pancake, forming a mound. You can cook two or three pancakes at a time depending on the size of your pan. Cover the pan with a lid and cook for 4-5 minutes, or until the bottoms are golden brown and the tops are set. Flip the pancakes carefully and cook for an additional 2-3 minutes on the other side. Keep the lid on to help the pancakes rise further.
- Serve
- Once cooked, stack the pancakes on a plate and serve immediately. Dust with powdered sugar, drizzle with maple syrup, and top with fresh fruit if desired.
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