Embark on a delightful culinary adventure with these heavenly souffle pancakes. Blending whipped egg whites and velvety yolks, the batter awakens with a hint of vanilla and a sprinkling of cake flour. The result is a light, airy texture bursting with flavor that captivates your taste buds, a truly satisfying treat.
I recently tried making some soufflé pancakes and I gotta say, this recipe is a delight to both the taste buds and the body. By using 3 large eggs separated for that light, airy texture, and combining them with just 2 tablespoons of whole milk and a splash of melted unsalted butter, you get a pancake that packs a good dose of protein and essential fats.
I also mix in a 1/4 cup of sifted cake flour and a 1/4 teaspoon of baking powder for structure. The 2 tablespoons granulated sugar (divided wisely) add just enough sweetness along with 1 teaspoon vanilla extract and a pinch of salt to balance flavors.
I find this approach interesting as it shows different ways to make pancakes while keeping the nutritional facts solid. This easy recipe reminds me of other quick recipes and snacks thats easy to whip up on a busy morning.
Enjoy your creation and the yummy results!
Why I Like this Recipe
I really love this recipe because it makes these super fluffy pancakes thanks to the whipped egg whites—I’m always impressed with how light they turn out. Also, I like that most of the ingredients are things I already have at home so its really easy to whip up on a busy morning. I enjoy the process too; folding in the egg whites slowly makes me feel like I’m actually cooking something special instead of just following a boring routine. And honestly, the end result is just totally worth it—yummy, delicate pancakes that are a fun twist on the usual breakfast.
Ingredients
- Eggs supply protein and essential fats, help achieve airy pancake texture.
- Whole milk adds creaminess, moisture and a slight rich flavor to the batter.
- Unsalted butter contributes mild richness and tender pancake structure with its natural fats.
- Cake flour gives a soft texture and light crumb, ideal for fluffy pancakes.
- Granulated sugar adds a hint of sweetness and assists in stabilizing whipped whites.
- Vanilla extract boosts flavor with a sweet, warm aroma that elevates every bite.
- Baking powder and salt work together to help pancakes rise and enhance taste.
- Extra butter for greasing ensures pancakes dont stick and improves a golden crust.
Ingredient Quantities
- 3 large eggs, separated (yolks and whites)
- 2 tablespoons milk, whole if possible
- 2 tablespoons unsalted butter, melted (plus extra for greasing the pan)
- 1/4 cup cake flour, sifted (or all-purpose flour, sifted)
- 1/4 teaspoon baking powder
- 2 tablespoons granulated sugar, divided (use a bit more for whipping the egg whites)
- 1 teaspoon vanilla extract
- A pinch of salt
How to Make this
1. Separate the egg yolks and egg whites into two separate bowls.
2. In the bowl with the yolks, add 2 tablespoons of milk, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract and whisk until smooth.
3. Sift 1/4 cup of cake flour (or all-purpose flour), 1/4 teaspoon of baking powder, a pinch of salt, and set aside.
4. Whisk together the yolk mixture and the sifted dry ingredients until just combined, being careful not to overmix.
5. In another bowl, beat the egg whites with a little bit of the 2 tablespoons of granulated sugar until the mixture is frothy.
6. Continue beating the egg whites while gradually adding the rest of the sugar until you get firm, stiff peaks.
7. Gently fold the whipped egg whites into the batter. Do this slowly to keep as much air in the mix as possible.
8. Grease a non-stick pan with extra melted butter and heat it on low heat. Optionally, you can use ring molds to form perfect circles.
9. Spoon the batter into the pan making sure to leave space between each pancake. Cover the pan lightly if needed to help them set.
10. Cook until bubbles form on the top then carefully flip and cook for a few more minutes until they are lightly golden on both sides. Enjoy your yummy soufflé pancakes!
Equipment Needed
1. Two bowls – one for the egg yolks and one for the egg whites
2. A whisk for mixing the yolk mixture and beating the egg whites
3. A sifter to sift the cake flour, baking powder, and salt
4. Measuring spoons for the milk, butter, vanilla extract, baking powder, and salt
5. A measuring cup for the cake flour
6. A non-stick pan for cooking the pancakes
7. A spatula for flipping the pancakes
8. Optional ring molds for forming perfect circles
FAQ
Let’s Make Some Soufflé Pancakes Recipe Substitutions and Variations
- Whole milk: If you dont have whole milk, try almond or oat milk but the flavor might be a bit different
- Unsalted butter: Melted coconut oil or margarine works fine if you dont have unsalted butter
- Cake flour: If cake flour isnt available, use all-purpose flour mixed with a bit of cornstarch (about 1 teaspoon per 1/4 cup) for a lighter texture
- Baking powder: You can also make your own substitute by mixing 1/8 teaspoon baking soda with 1/4 teaspoon cream of tartar
Pro Tips
1. Make sure you sift your flour really well and don’t overmix the batter because lumps are OK but overmixing can make your pancakes flat instead of super fluffy
2. When beating the egg whites, use a super clean bowl and utensils since any grease can stop them from getting nice stiff peaks. It helps a lot if the bowl is a bit chilled
3. Use low heat and don’t rush flipping them – cook ’em slowly and cover the pan every now and then so they set properly
4. If you have ring molds, try using them to get neat, even shape, but handle them carefully when flipping so they dont lose all that air in your batter
Let’s Make Some Soufflé Pancakes Recipe
My favorite Let’s Make Some Soufflé Pancakes Recipe
Equipment Needed:
1. Two bowls – one for the egg yolks and one for the egg whites
2. A whisk for mixing the yolk mixture and beating the egg whites
3. A sifter to sift the cake flour, baking powder, and salt
4. Measuring spoons for the milk, butter, vanilla extract, baking powder, and salt
5. A measuring cup for the cake flour
6. A non-stick pan for cooking the pancakes
7. A spatula for flipping the pancakes
8. Optional ring molds for forming perfect circles
Ingredients:
- 3 large eggs, separated (yolks and whites)
- 2 tablespoons milk, whole if possible
- 2 tablespoons unsalted butter, melted (plus extra for greasing the pan)
- 1/4 cup cake flour, sifted (or all-purpose flour, sifted)
- 1/4 teaspoon baking powder
- 2 tablespoons granulated sugar, divided (use a bit more for whipping the egg whites)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
1. Separate the egg yolks and egg whites into two separate bowls.
2. In the bowl with the yolks, add 2 tablespoons of milk, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract and whisk until smooth.
3. Sift 1/4 cup of cake flour (or all-purpose flour), 1/4 teaspoon of baking powder, a pinch of salt, and set aside.
4. Whisk together the yolk mixture and the sifted dry ingredients until just combined, being careful not to overmix.
5. In another bowl, beat the egg whites with a little bit of the 2 tablespoons of granulated sugar until the mixture is frothy.
6. Continue beating the egg whites while gradually adding the rest of the sugar until you get firm, stiff peaks.
7. Gently fold the whipped egg whites into the batter. Do this slowly to keep as much air in the mix as possible.
8. Grease a non-stick pan with extra melted butter and heat it on low heat. Optionally, you can use ring molds to form perfect circles.
9. Spoon the batter into the pan making sure to leave space between each pancake. Cover the pan lightly if needed to help them set.
10. Cook until bubbles form on the top then carefully flip and cook for a few more minutes until they are lightly golden on both sides. Enjoy your yummy soufflé pancakes!
