Description
Light and fluffy souffle pancakes made with whipped egg whites, flour, and milk, cooked gently on the stove for a soft, airy texture. Perfect for a special breakfast or brunch treat.
Ingredients
Scale
Dry Ingredients
- 3 tablespoons all purpose flour
- 1/4 teaspoon baking powder
Wet Ingredients
- 2 egg yolks
- 2 tablespoons whole milk
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
For Meringue
- 3 egg whites
- 2 tablespoons granulated sugar
Instructions
- Prepare Dry Ingredients: Whisk together the all purpose flour and baking powder in a mixing bowl. Set this mixture aside for later use.
- Mix Wet Ingredients: In another bowl, combine the whole milk, lemon juice, and egg yolks. Gradually add the dry flour mixture to this wet batter, whisking until you achieve a smooth consistency. Set aside.
- Whip Egg Whites: Using a hand mixer, beat the egg whites in a large mixing bowl to incorporate air. Once they begin to turn white and frothy, slowly add granulated sugar and vanilla extract. Continue whipping until stiff peaks form, creating a glossy meringue.
- Fold Meringue into Batter: Gently fold the whipped egg whites into the egg yolk mixture in three batches, being careful not to deflate the airiness. This will create the souffle pancake batter.
- Preheat Pan: Heat a non-stick pan over medium-low heat for 1 minute with one teaspoon of avocado oil. Use a paper towel to evenly spread the oil across the pan surface.
- Cook Pancakes: Using a large ice cream scoop, drop the souffle pancake batter onto the hot pan. Add one tablespoon of water around the pancakes, reduce the heat to low, then cover the pan with a lid. Let the pancakes cook for 5 minutes or until the bottom is golden brown.
- Flip and Finish Cooking: Carefully flip the pancakes over and cover again. Cook for another 5 minutes or until the other side is golden and the pancakes are fully cooked through.
- Serve: Remove the souffle pancakes from the pan and serve immediately with your favorite toppings such as syrup, fresh fruit, or whipped cream.
Notes
- Use a non-stick pan to prevent sticking and to help cook the delicate batter evenly.
- Be gentle when folding the meringue into the batter to keep the mixture airy for the best souffle texture.
- Cooking on low heat and covering the pan helps the pancakes rise and cook through without burning.
- If desired, substitute whole milk with a plant-based milk for a different flavor, but this may affect texture slightly.
- Serve immediately for the best fluffiness as souffle pancakes tend to deflate over time.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 100 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 100 mg
