Soufflé Pancakes
Fluffy, jiggly, and irresistibly light! These Japanese-style soufflé pancakes are like eating a cloud. Made with whipped egg whites for an airy texture, they’re the perfect special breakfast or brunch treat. Serve with syrup, fresh fruit, or whipped cream for the ultimate experience.
Ingredients
For the Pancakes:
- 2 large eggs separated
- 2 tbsp milk
- ½ tsp vanilla extract
- ¼ cup all-purpose flour
- ½ tsp baking powder
- 2 tbsp sugar
- ½ tsp lemon juice or vinegar
- 1 tbsp vegetable oil or melted butter for greasing the pan
Optional toppings:
- Maple syrup honey, or powdered sugar
- Fresh fruit strawberries, blueberries, bananas
- Whipped cream
Instructions
- Separate the egg yolks from the egg whites, ensuring no yolk gets into the whites.
- Place the whites in the fridge while prepping the batter (cold whites whip up better).
- In a medium bowl, whisk together the egg yolks, milk, and vanilla extract.
- Sift in the flour and baking powder, then gently mix until smooth. Do not overmix.
- Remove the egg whites from the fridge. Add lemon juice or vinegar.
- Using a hand mixer, beat the egg whites on medium speed until foamy.
- Gradually add sugar and continue beating until stiff peaks form (the meringue should hold its shape when lifted).
- Add one-third of the meringue to the yolk mixture and gently fold with a spatula.
- Repeat in two more batches, folding gently each time to avoid deflating the mixture.
- Heat a non-stick pan over low heat and lightly grease it with oil or butter.
- Spoon the batter into the pan, forming tall, round mounds. Use a spoon to shape them neatly.
- Cover the pan with a lid and cook for 4-5 minutes.
- Carefully flip the pancakes using a spatula and cook for another 4-5 minutes.
- Transfer pancakes to a plate and top with syrup, powdered sugar, or fruit.
- Serve immediately while they’re fluffy and warm!