Souffle Pancakes

Fluffy, dreamy, and irresistibly light, these Soufflé Pancakes take your breakfast game to new heights—literally! Crafted with airy whipped egg whites and a delicate yolk mixture, these tall, bouncy pancakes are the perfect blend of sweetness and sophistication. The secret lies in their velvety batter, gently folded with care to maintain the iconic soufflé texture. A quick 15-minute prep and slow, low cooking ensure golden perfection with every flip. Serve these Instagram-worthy delights stacked high and adorned with your favorite toppings, such as fresh berries, whipped cream, powdered sugar, or a drizzle of syrup, for a luxurious breakfast or brunch treat. Perfectly indulgent yet easy to master, these soufflé pancakes transform simple ingredients like eggs, milk, and flour into a cloud-like creation that melts in your mouth.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 3 large Eggs
• 50 grams All-purpose flour
• 30 milliliters Milk
• 30 grams Sugar
• 1 teaspoon Baking powder
• 1 teaspoon Vanilla extract
• 1 teaspoon Vegetable oil
• 1 tablespoon Neutral-tasting cooking oil or butter (for pan)

Directions

Step 1

Separate the egg whites and yolks into two clean bowls. Ensure there is no yolk in the whites.

Step 2

In the bowl with the yolks, add the milk, vegetable oil, and vanilla extract. Whisk until well combined.

Step 3

Sift the all-purpose flour and baking powder into the yolk mixture and gently whisk until the batter is smooth. Do not overmix and set it aside.

Step 4

Using an electric mixer, beat the egg whites on low speed until bubbles start to form, then gradually increase the speed to medium.

Step 5

Slowly add the sugar to the egg whites in 3 portions, continuing to beat after each addition. Beat until the egg whites form glossy, medium-stiff peaks that hold their shape but still have a slight curve.

Step 6

Gently fold one-third of the beaten egg whites into the yolk mixture using a spatula. Be careful not to deflate the batter.

Step 7

Add the remaining egg whites in two portions, folding gently each time, until the batter is smooth, fluffy, and fully incorporated.

Step 8

Preheat a non-stick pan over the lowest heat setting and lightly grease it with a small amount of butter or neutral-tasting oil.

Step 9

Spoon the batter onto the pan, creating 2 to 3 tall mounds of batter. If the batter does not hold its shape, your pan may be too hot, or your egg whites may have deflated.

Step 10

Cover the pan with a lid and cook the pancakes for 4 to 5 minutes on each side. Flip carefully using a spatula and cook until both sides are golden brown and the center is fully cooked.

Step 11

Serve the pancakes immediately with your favorite toppings, such as powdered sugar, fresh fruit, whipped cream, or syrup.

Nutrition Facts

Serving size	(288.4g)

Amount per serving	% Daily Value*
Calories	708.3

Total Fat 33.9g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 560.8mg	0%
Sodium 675.5mg	0%
Total Carbohydrate 73.3g	0%
Dietary Fiber 1.4g	0%
Total Sugars 32.6g
Protein 25.0g	0%

Vitamin D 136.6IU	0%
Calcium 130.4mg	0%
Iron 5.0mg	0%
Potassium 318.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 14.3%

Carbs: 42.0%