Souffle Pancakes
Fluffy, dreamy, and irresistibly light, these Soufflé Pancakes take your breakfast game to new heights—literally! Crafted with airy whipped egg whites and a delicate yolk mixture, these tall, bouncy pancakes are the perfect blend of sweetness and sophistication. The secret lies in their velvety batter, gently folded with care to maintain the iconic soufflé texture. A quick 15-minute prep and slow, low cooking ensure golden perfection with every flip. Serve these Instagram-worthy delights stacked high and adorned with your favorite toppings, such as fresh berries, whipped cream, powdered sugar, or a drizzle of syrup, for a luxurious breakfast or brunch treat. Perfectly indulgent yet easy to master, these soufflé pancakes transform simple ingredients like eggs, milk, and flour into a cloud-like creation that melts in your mouth.
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Recipe Information
Ingredients
- 3 large Eggs
- 50 grams All-purpose flour
- 30 milliliters Milk
- 30 grams Sugar
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 teaspoon Vegetable oil
- 1 tablespoon Neutral-tasting cooking oil or butter (for pan)
Instructions
Separate the egg whites and yolks into two clean bowls. Ensure there is no yolk in the whites.
In the bowl with the yolks, add the milk, vegetable oil, and vanilla extract. Whisk until well combined.
Sift the all-purpose flour and baking powder into the yolk mixture and gently whisk until the batter is smooth. Do not overmix and set it aside.
Using an electric mixer, beat the egg whites on low speed until bubbles start to form, then gradually increase the speed to medium.
Slowly add the sugar to the egg whites in 3 portions, continuing to beat after each addition. Beat until the egg whites form glossy, medium-stiff peaks that hold their shape but still have a slight curve.
Gently fold one-third of the beaten egg whites into the yolk mixture using a spatula. Be careful not to deflate the batter.
Add the remaining egg whites in two portions, folding gently each time, until the batter is smooth, fluffy, and fully incorporated.
Preheat a non-stick pan over the lowest heat setting and lightly grease it with a small amount of butter or neutral-tasting oil.
Spoon the batter onto the pan, creating 2 to 3 tall mounds of batter. If the batter does not hold its shape, your pan may be too hot, or your egg whites may have deflated.
Cover the pan with a lid and cook the pancakes for 4 to 5 minutes on each side. Flip carefully using a spatula and cook until both sides are golden brown and the center is fully cooked.
Serve the pancakes immediately with your favorite toppings, such as powdered sugar, fresh fruit, whipped cream, or syrup.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 676 mg | 29% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 32.6 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
