Description
There’s something undeniably magical about soufflé pancakes. Light, airy, and impossibly fluffy, these pancakes almost feel like clouds on your plate. Originating in Japan, these delightful treats have taken the world by storm, captivating food lovers with their delicate texture and gentle sweetness. Unlike traditional pancakes, which are denser and more filling, soufflé pancakes rise high thanks to whipped egg whites, creating a jiggly, melt-in-your-mouth experience.
Whether you’re making these for a weekend brunch, a special occasion, or just because you deserve a treat, this recipe will guide you through creating the perfect stack of soufflé pancakes right at home. Get ready for a breakfast that feels like a warm hug in pancake form!
Ingredients
- 2 large eggs (separated)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons sugar
- ½ teaspoon lemon juice
- 1 tablespoon vegetable oil (for cooking)
- 1 tablespoon water (for steaming)
Instructions
Start by separating the egg whites from the yolks. Place the egg whites in a clean, dry bowl and set them aside.
In another bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder, then mix until just combined. The batter should be thick but smooth.
Now comes the secret to those ultra-fluffy pancakes—whipping the egg whites!
Add lemon juice to the egg whites, then beat them with a hand mixer on medium speed. Once they start to foam, gradually add the sugar, a little at a time. Continue beating until you get stiff peaks. The meringue should hold its shape when you lift the beaters.
Gently fold a third of the whipped egg whites into the yolk mixture. This helps loosen the batter so it blends more easily. Then, carefully fold in the remaining egg whites, using a gentle folding motion to keep as much air in the batter as possible. You should have a light, airy mixture.
Heat a non-stick pan over low heat and lightly grease it with vegetable oil. Using a spoon or piping bag, scoop the batter into tall, round mounds on the pan. Since soufflé pancakes rise quite a bit, try to stack the batter high rather than spreading it out.
Cover the pan with a lid and cook for about 4 minutes. Then, add a tablespoon of water to the pan (not on the pancakes) and cover again. The steam helps the pancakes rise even higher!
Carefully flip each pancake using a spatula, then cover and cook for another 3–4 minutes until golden brown and fully set.
Gently transfer the pancakes to a plate and top them with your favorite toppings. A dusting of powdered sugar, fresh fruit, maple syrup, or whipped cream all pair beautifully with these fluffy delights.
Notes
- Whipping egg whites correctly is key. If your egg whites are under-whipped, the pancakes won’t rise properly. If over-whipped, they may become grainy and difficult to fold into the batter. Aim for stiff, glossy peaks that hold their shape.
- Use a non-stick pan with a lid. The lid helps trap steam, allowing the pancakes to rise higher and cook through evenly.
- Be patient when cooking. Since these pancakes are thick and airy, they require low heat and slow cooking to avoid burning the outside while keeping the inside soft and fluffy.
- Make sure your mixing bowl is clean. Any grease or water in the bowl can prevent the egg whites from whipping properly. Wipe it down with a bit of lemon juice or vinegar before beating the eggs.
- If your pancakes deflate after cooking, don’t worry! Soufflé pancakes naturally lose some height after they’re removed from the heat. They’ll still be soft and delicious.
- For extra height, stack the batter. Instead of pouring all the batter at once, add a spoonful at a time on top of the existing pancake in the pan, allowing it to build height gradually.
- Adjust cooking time based on thickness. If your pancakes are thicker, they might need an extra minute or two to cook through. Always check the center before serving.
- Serve immediately for the best texture. These pancakes are best eaten fresh while they’re still warm and fluffy. If left out too long, they may start to collapse slightly.