Description
These Fluffy DIY Soufflé Pancakes are light, airy, and gently sweet—each bite feels like a cloud melting in your mouth. With whipped egg whites folded into the batter, they transform an ordinary morning into something special and unforgettable.
Ingredients
- 1 cup all‑purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs (separated into yolks and whites)
- ½ cup milk (whole or substitute)
- 1 tsp vanilla extract
Instructions
- Gather all ingredients and separate egg yolks from egg whites.
- In one bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, combine the egg yolks, milk, and vanilla extract until smooth.
- Pour the yolk mixture into the dry ingredients and stir gently to form a smooth batter.
- In a clean bowl, whip the egg whites until stiff peaks form—this step is key to achieving the soufflé texture. :contentReference[oaicite:0]{index=0}
- Carefully fold the whipped egg whites into the batter in two or three additions, being gentle so as not to deflate the mixture. :contentReference[oaicite:1]{index=1}
- Heat a nonstick skillet over **medium‑low heat**, lightly grease it. Using a scoop or ladle, pour a small mound of batter and cover the pan with a lid. Cook for about 3–4 minutes until the bottom is golden and the top begins to set.
- Gently flip the pancake, cover again, and cook for another 1 minute or until the pancake is cooked through and puffed up.
- Serve warm with maple syrup, fresh fruit, whipped cream, or your favorite toppings.
Notes
- The key to fluffiness is **whipping egg whites to stiff peaks** and folding them gently so you retain the air bubbles. :contentReference[oaicite:2]{index=2}
- Cook on low heat, cover with a lid to trap steam and help the pancakes rise without collapsing. :contentReference[oaicite:3]{index=3}
- For best results, use the batter immediately after mixing—resting too long causes the air bubbles to collapse and the pancakes to deflate. :contentReference[oaicite:4]{index=4}
- You can swap milk for almond or oat milk for a lighter version. For flavor variation, add chocolate chips, blueberries, or a dusting of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese‑inspired / Fusion
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
