Souffle Pancakes
Impossibly fluffy, cloud-like pancakes made by folding whipped egg whites into a delicate batter. Serve warm with your favorite toppings for an impressive weekend breakfast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
- 3 large Egg yolks
- ¼ cup Whole milk
- ½ cup All-purpose flour
- 3 large Egg whites
- 2 tablespoons Granulated sugar
- 2 tablespoons Unsalted butter
- ½ teaspoon Vanilla extract
- ½ teaspoon Baking powder
Instructions
- 1
Separate the eggs by cracking each one in half over a small bowl, letting the white run into the bowl while keeping the yolk in the shell half—transfer the yolk to another small bowl. Repeat with all three eggs.
- 2
Pour the milk into the bowl with the egg yolks, then add 0.5 teaspoon vanilla extract and whisk together with a fork until the mixture is light yellow and uniform, about 30 seconds.
- 3
Sift the flour and baking powder together into a medium bowl by pressing them through a fine-mesh sieve with the back of a spoon, so no lumps remain in the bowl.
- 4
Pour the milk-yolk mixture into the flour bowl and stir gently with a rubber spatula until just combined—the batter should look lumpy and thick, like cottage cheese, which keeps the pancakes fluffy.
- 5
Pour the egg whites into a large clean bowl and beat them with an electric mixer on medium-high speed for 30 seconds until they look foamy and white throughout.
- 6
Sprinkle in the 2 tablespoons sugar while the mixer runs, then continue beating until stiff peaks form—lift the beaters out and the egg white should stand straight up in a peak without drooping, about 60 seconds total.
- 7
Scoop one-third of the meringue into the batter bowl and stir gently with a rubber spatula to loosen the thick batter, breaking the meringue into smaller pieces as you fold.
- 8
Pour the remaining meringue on top of the batter, then use a rubber spatula to lift batter from the bottom of the bowl up and over the meringue, rotate the bowl one-quarter turn, and repeat until no white streaks remain—this keeps the pancakes airy.
- 9
Set a 12-inch nonstick skillet over medium heat and add 1 tablespoon unsalted butter, tilting the pan so the melted butter coats the entire bottom, until the butter stops foaming and smells nutty, about 45 seconds.
- 10
Pour 0.25 cup of batter (about the size of a large golf ball) onto the hot skillet in one spot—it will spread slightly but not much because the batter is thick.
- 11
Cook the pancake without moving it for 2 to 3 minutes, watching until the bottom is golden brown (the color of light toast) and the top begins to look dry and set around the edges.
- 12
Using a thin spatula, slide under the pancake from one edge to the other, then flip it quickly so the uncooked top side now faces the hot skillet.
- 13
Cook the second side for 1 to 2 minutes until it is also golden brown and the pancake feels slightly firm when you press the top gently with a spoon.
- 14
Slide the finished pancake onto a serving plate and repeat steps 10 through 13 with the remaining batter and the remaining 1 tablespoon butter, making 2 pancakes total.
- 15
Place the warm pancakes on serving plates and top with butter, maple syrup, fresh berries, whipped cream, or your favorite toppings.
Tools you’ll need
- 3 small bowls
- 1 medium bowl
- 1 large bowl
- fork
- whisk
- fine-mesh sieve
- rubber spatula
- electric mixer
- 12-inch nonstick skillet
- thin metal spatula
- serving plates
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