These delightful soufflé pancakes are light, airy, and incredibly fluffy. Perfect for a special breakfast or brunch, they are sure to impress your family and friends!
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted
- Cooking spray or additional butter for the pan
For Serving:
- Maple syrup
- Fresh fruit (such as berries or banana slices)
- Whipped cream (optional)
- Powdered sugar (for dusting)
Instructions
Step 1: Prepare the Batter
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In a medium bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
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In a separate bowl, whisk the egg yolks, milk, vanilla extract, and melted butter until well combined.
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Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 2: Whip the Egg Whites
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In a clean, dry bowl, use an electric mixer to beat the egg whites on medium speed until soft peaks form. This should take about 2-3 minutes.
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Gradually add 1 tablespoon of granulated sugar to the egg whites while continuing to beat until stiff peaks form. The mixture should be glossy and hold its shape.
Step 3: Combine Mixtures
- Gently fold the whipped egg whites into the batter in three additions. Use a spatula to carefully incorporate the egg whites without deflating them. The batter should be light and fluffy.
Step 4: Cook the Pancakes
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Preheat a non-stick skillet or griddle over low heat. Lightly grease with cooking spray or butter.
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Using a 1/4 cup measuring cup, scoop the batter onto the skillet. For extra height, you can stack two scoops on top of each other.
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Cover the skillet with a lid and cook for about 4-5 minutes, or until the bottoms are golden brown and the tops are set. Check occasionally to avoid burning.
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