Soufflé Pancakes
Tall, fluffy pancakes with a custardy center, made by folding whipped egg whites into a delicate batter. A showstopping breakfast that feels fancy but is surprisingly achievable.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 4 count egg yolks
- 4 count egg whites
- ¼ cup whole milk
- ½ cup all-purpose flour
- 2 tbsp granulated sugar
- ¾ tsp baking powder
- ½ tsp vanilla extract
- 3 tbsp butter, divided
- 1 pinch salt and pepper
Instructions
- 1
Separate eggs, placing yolks in one bowl and whites in another. Ensure no yolk touches the whites.
- 2
Whisk yolks with milk, then add flour, 1 tbsp sugar, baking powder, vanilla, and salt. Stir until just combined.
- 3
Beat egg whites on medium-high with remaining 1 tbsp sugar until stiff peaks form, ~3–4 minutes.
- 4
Fold one-third of egg whites into yolk mixture, then fold in remaining whites in two additions until no streaks show.
- 5
Heat 1 tbsp butter in a 10-inch nonstick skillet over medium until foaming, ~60 seconds.
- 6
Pour 1/3 of batter (it will be thick) into the center of the skillet. It will spread slightly and puff.
- 7
Cook undisturbed 4–5 minutes until the bottom is golden and edges look set but top is still soft.
- 8
Flip carefully with a spatula and cook the other side 2–3 minutes until light golden. Transfer to a plate.
- 9
Repeat with remaining butter and batter to make 2 more pancakes, using 1 tbsp butter per pancake.
- 10
Stack pancakes warm and serve immediately with maple syrup, butter, or fresh berries.
Tools you’ll need
- two mixing bowls
- hand mixer or whisk
- 10-inch nonstick skillet
- spatula
- measuring cups and spoons
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