Description
Delight in fluffy, airy Souffle Pancakes made with whipped egg whites and a light batter. These pancakes are cooked gently on the stovetop with steam to achieve their signature tall and soft texture, perfect for a special breakfast or brunch.
Ingredients
Scale
Batter
- 2 egg yolks
- 2 tablespoons whole milk
- 3 tablespoons all purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon lemon juice
Meringue
- 3 egg whites
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Other
- 1 teaspoon avocado oil for cooking
Instructions
- Prepare Dry Ingredients. In a mixing bowl, whisk together the all purpose flour and baking powder until evenly combined. Set this mixture aside.
- Make Batter. In another bowl, whisk together the egg yolks, whole milk, and lemon juice. Gradually add the dry ingredients into the wet mixture and whisk until the batter is smooth with no lumps. Set aside.
- Whip Egg Whites. In a large clean bowl, use a hand mixer to beat the egg whites until they start to turn white and frothy. Slowly add the granulated sugar and vanilla extract while continuing to beat. Whip until stiff peaks form, where the whites hold their shape firmly.
- Fold Meringue into Batter. Gently fold one-third of the whipped egg whites into the yolk batter to lighten it, then carefully fold in the remaining egg whites in two more additions. Be careful to keep as much air in the mixture as possible to ensure fluffiness.
- Preheat Pan. Heat a non-stick pan over medium-low heat for 1 minute. Add 1 teaspoon of avocado oil and use a paper towel to evenly spread it throughout the pan.
- Cook Pancakes - First Side. Use a large ice cream scoop to place scoops of batter onto the hot pan, shaping them into tall pancakes. Add 1 tablespoon of water to the pan, immediately reduce the heat to low, then cover the pan with a lid to create steam. Let cook for 5 minutes or until the bottom side turns a golden brown.
- Cook Pancakes - Second Side. Carefully flip each pancake over and cover the pan again. Cook for another 5 minutes over low heat, until the other side is golden and the pancakes are cooked through.
- Serve. Remove the souffle pancakes to a plate and serve immediately with your preferred toppings such as syrup, fresh fruit, or whipped cream.
Notes
- Folding the egg whites gently is crucial to keep the batter airy and achieve the souffle texture.
- Cooking on low heat with a lid traps steam which helps the pancakes rise and cook evenly without burning.
- Use a non-stick pan and lightly oil it to prevent sticking and allow for easy flipping.
- Letting the egg whites reach stiff peaks ensures the maximum fluffiness of the pancakes.
- Serve immediately as souffle pancakes tend to deflate if left to sit.
Nutrition
- Serving Size: 1 pancake
- Calories: 110 kcal
- Sugar: 3 g
- Sodium: 50 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 70 mg
