Fluffy Soufflé Pancakes (Print-Friendly Version)
Super fluffy, jiggly pancakes that are a treat anytime: great for breakfast, brunch, or a sweet snack.
# Ingredients You'll Need:
→ Pancake Batter
01 -
2 large eggs, split
02 -
1/4 cup all-purpose flour, fluffed and leveled
03 -
2 tablespoons whole milk
04 -
1 teaspoon finely grated lemon zest (optional)
05 -
1/2 teaspoon vanilla extract
06 -
2 tablespoons granulated sugar
07 -
1/4 teaspoon baking powder
08 -
1/2 teaspoon white vinegar or fresh lemon juice
09 -
Neutral oil, for greasing pan
→ Toppings (Optional)
10 -
Pure maple syrup
11 -
Powdered sugar
12 -
Sweetened whipped cream
13 -
Fresh assorted berries
→ Sweetened Whipped Cream (Optional)
14 -
1/2 cup heavy cream, chilled
15 -
1 tablespoon granulated sugar, taste to adjust
16 -
1/2 teaspoon vanilla extract
# How to Make It:
01 -
Place the egg whites in a clean bowl and add the vinegar or lemon juice. Beat with a hand mixer on medium speed until frothy. Gradually mix in the sugar, a bit at a time. Turn up to medium-high speed and beat until you see stiff peaks forming.
02 -
Take the pancakes out of the pan and serve right away. Add sweetened whipped cream, fresh berries, powdered sugar, and maple syrup as you like.
03 -
Separate the egg yolks in a mixing bowl. Stir in milk, vanilla, and lemon zest. Whisk until it's all mixed. Sift in the flour and baking powder and whisk until it’s smooth with no lumps. Set this aside.
04 -
Gently fold in a third of the stiff meringue into the yolk mixture using a rubber spatula until it’s blended. Add the rest of the meringue and carefully fold until you don’t see streaks anymore. Don’t mix too much to keep the batter fluffy.
05 -
Warm a large nonstick skillet over low heat. Lightly coat with a thin layer of neutral oil and wipe off any extra with a paper towel.
06 -
Scoop the batter with a large spoon, cookie scoop, or use a piping bag that has a big round tip for easier serving.
07 -
Scoop the batter onto the skillet to create 2 to 3 tall mounds. Cover with a lid and cook over low heat for about 7 to 8 minutes or until the bottoms turn golden. Carefully flip the pancakes. Cover again and cook for another 5 to 6 minutes until they’re cooked all the way through.
08 -
In a chilled bowl, mix cold heavy cream, sugar, and vanilla. Whisk by hand or with a mixer until stiff peaks appear. Keep it in the fridge until you need it.
# Extra Information:
01 -
To keep your pancakes super fluffy, don’t overmix the batter. They may lose some height when you take them out of the pan, but should still feel soft.
02 -
A steady low heat from an electric stove is perfect for making soufflé-style pancakes.
03 -
Using a piping bag with a large round tip helps in making uniform, tall pancakes.