Souffle Pancakes
Impossibly fluffy Japanese-style pancakes made with whipped egg whites for an airy, cloud-like texture. Stack high and serve warm with your favorite toppings for an indulgent breakfast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
- 3 whole egg yolks
- ¼ cup whole milk
- 2 tbsp unsalted butter
- ½ tsp vanilla extract
- ½ cup all-purpose flour
- ¾ tsp baking powder
- ⅛ tsp salt
- 3 whole egg whites
- 3 tbsp granulated sugar
- 1 tbsp butter for cooking
Instructions
- 1
Sift together flour, baking powder, and salt in a small bowl.
- 2
Melt 2 tbsp butter in a small saucepan over low heat.
- 3
In a large bowl, whisk egg yolks with milk, melted butter, and vanilla until combined.
- 4
Fold the dry ingredients into the wet mixture until just combined; do not overmix.
- 5
In a separate clean bowl, beat egg whites with an electric mixer until foamy.
- 6
Gradually add sugar while beating until stiff peaks form, about 3-4 minutes.
- 7
Gently fold one-third of the egg white mixture into the yolk mixture, then fold in remaining whites in two additions.
- 8
Heat a non-stick skillet or griddle over medium-low heat and lightly butter the surface.
- 9
Pour 0.25 cup batter onto the skillet and cook for 2-3 minutes until the bottom is golden.
- 10
Carefully flip and cook the other side for 1-2 minutes until light golden brown.
- 11
Transfer to a plate and repeat with remaining batter.
- 12
Stack pancakes while still warm and serve immediately with toppings of choice.
Tools you’ll need
- large mixing bowl
- small mixing bowl
- small saucepan
- whisk
- electric mixer
- rubber spatula
- 12-inch non-stick skillet or griddle
- offset spatula
- sifter or fine-mesh strainer
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