Description

These soft and pillowy soufflé pancakes are extra thick, super fluffy, and melt-in-your-mouth delicious. Made with whipped egg whites for an airy texture, they’re a fun twist on classic pancakes!

Ingredients

Units Scale

2 large eggs, separated
2 tbsp milk
1 tsp vanilla extract
1/4 cup (30g) all-purpose flour
1/2 tsp baking powder
1 tbsp sugar
1/4 tsp salt
1/4 tsp cream of tartar (optional, for stabilizing egg whites)
1 tsp vegetable oil (for cooking)
Optional Toppings:
Maple syrup
Whipped cream
Powdered sugar
Fresh berries

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Instructions

Prepare Batter: In a bowl, whisk together egg yolks, milk, and vanilla extract until smooth. Sift in the flour, baking powder, and salt, then mix until just combined.
Whip Egg Whites: In a separate bowl, beat egg whites using a hand mixer. When foamy, add cream of tartar (if using) and sugar gradually. Beat until stiff peaks form.
Fold Gently: Add ⅓ of the beaten egg whites into the yolk mixture and fold gently. Then, fold in the remaining whites until fully combined, being careful not to deflate the batter.
Cook Slowly: Heat a non-stick pan over low heat and lightly grease with oil. Spoon tall scoops of batter onto the pan. Cover and cook for 4-5 minutes. Flip gently and cook for another 4-5 minutes until golden and set.
Serve & Enjoy: Stack the pancakes high, dust with powdered sugar, and serve with your favorite toppings!

Notes

For taller pancakes: Use metal ring molds to help them keep their shape while cooking.
Be patient: Cook on low heat to prevent burning while keeping them fluffy.
Make it sweeter: Add ½ tsp of honey or extra sugar to the batter.

Nutrition

Calories: 130
Sugar: 4g
Sodium: 90mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 5g
Cholesterol: 70mg