Description
Fluffy Soufflé Pancakes are light, airy, and delicious pancakes that are perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted
- Powdered sugar, for serving
- Maple syrup, for serving
- Fresh berries, for serving (optional)
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, egg yolks, vanilla extract, and melted butter until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
- In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the pancake batter in three additions, being careful not to deflate the mixture.
- Preheat a non-stick skillet or griddle over low heat and lightly grease with butter.
- Using a ring mold or a 1/4 cup measuring cup, pour the batter onto the skillet. Cook for about 4-5 minutes until bubbles form on the surface.
- Carefully flip the pancakes and cook for an additional 4-5 minutes until golden brown and fluffy.
- Remove from the skillet and serve immediately, dusted with powdered sugar and topped with maple syrup and fresh berries if desired.
Notes
- For a chocolate twist, add 1/4 cup of cocoa powder to the dry ingredients.
- Experiment with flavors by adding a teaspoon of lemon zest or almond extract to the batter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg