Souffle Pancakes Recipe

If you’ve ever dreamt of devouring breakfast that feels like biting into a sweet, airy cloud, then our souffle pancakes recipe is precisely what you need. This guide breaks down how to achieve that magical, jiggly texture at home, transforming your ordinary mornings into extraordinary culinary adventures.

Key Ingredients for Souffle Pancakes

• 1.5 cups (180g) All-Purpose Flour: The foundation of our pancake structure.
• 2 teaspoons Baking Powder: Crucial for that signature lift and fluffiness.
• 1/4 teaspoon Salt: Enhances the overall flavor profile.
• 2 Large Eggs, separated: Yolks for richness, whites for the airy meringue.
• 1/4 cup (50g) Granulated Sugar, divided: Half for the yolk mixture, half for the egg whites.
• 1/4 cup (60ml) Milk: Adds moisture and helps bind the batter.
• 1 teaspoon Vanilla Extract: For a warm, inviting aroma and taste.
• 1/4 teaspoon Cream of Tartar (optional but recommended): Helps stabilize the egg whites for a more robust meringue.
• Butter or Oil, for greasing the pan: To prevent sticking and ensure a golden-brown finish.

How to Make Souffle Pancakes

Our souffle pancakes recipe is surprisingly simple, promising a delightfully light and fluffy breakfast experience in under 30 minutes. The secret lies in creating a stable meringue that is then gently folded into a rich yolk batter, resulting in pancakes that are incredibly airy, tender, and melt-in-your-mouth delicious. This recipe is perfect for a special weekend brunch or to simply elevate your everyday breakfast routine.

Step-by-Step Instructions

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
2. Prepare the Yolk Mixture: In a separate large bowl, whisk together the egg yolks and half of the granulated sugar (2 tablespoons) until pale and slightly thickened.
3. Add Wet Ingredients to Yolks: Whisk in the milk and vanilla extract into the egg yolk mixture until well combined.
4. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can develop the gluten in the flour, leading to tougher pancakes.
5. Whip the Egg Whites: In a clean, dry bowl (metal or glass works best), beat the egg whites with an electric mixer on medium speed. Once they start to become foamy, add the cream of tartar (if using).
6. Gradually Add Sugar to Egg Whites: Continue beating the egg whites, gradually adding the remaining granulated sugar (2 tablespoons) a tablespoon at a time. Increase the mixer speed to high and beat until stiff, glossy peaks form. This means when you lift the beaters, the egg whites stand up straight and don’t curl over. This meringue is key to the souffle texture.
7. Gently Fold the Meringue into the Batter: This is a crucial step for maintaining fluffiness. Take about one-third of the whipped egg whites and gently fold them into the yolk batter. Use a spatula to cut down through the center of the mixture and then sweep around the sides, bringing the batter up and over the whites. This lightens the yolk mixture.
8. Fold in Remaining Egg Whites: Add the remaining whipped egg whites to the batter and continue to fold gently until just combined. You should still see some streaks of white; it’s okay if it’s not perfectly uniform. The goal is to incorporate as much air as possible without deflating the meringue.
9. Heat and Grease Your Pan: Heat a non-stick skillet or griddle over low to medium-low heat. This low heat is essential for allowing the thick batter to cook through without burning. Lightly grease the pan with butter or oil.
10. Cook the Souffle Pancakes: Spoon generous dollops of the batter onto the hot skillet. For thicker, more impressive pancakes, use a large ice cream scoop or two large spoons to create tall, rounded mounds. You can also use ring molds if you have them for perfectly uniform shapes.
11. Add a Splash of Water and Cover: Once the pancakes are in the pan, add a tablespoon of water to the skillet (away from the batter itself) and immediately cover the skillet with a lid. The steam created will help the pancakes cook evenly and rise beautifully.
12. Cook Until Set and Golden: Cook for approximately 4-6 minutes per side, or until the bottoms are golden brown and the tops appear set and no longer wet. You may need to carefully flip them with a wide spatula.
13. Serve Immediately: Souffle pancakes are best enjoyed right away while they are at their fluffiest!

Why You’ll Love This Souffle Pancakes

You’ll absolutely adore making these souffle pancakes because each bite delivers an unparalleled, cloud-like fluffiness that’s simply divine. Unlike regular pancakes that can be dense, these boast an airy lightness that melts in your mouth, making them a truly special breakfast treat. Plus, by mastering this recipe at home, you’ll save a significant amount compared to ordering them at a trendy cafe, all while impressing yourself and your loved ones with decadent toppings like fresh berries, whipped cream, or a drizzle of maple syrup. Give these magical souffle pancakes a try and prepare to be amazed!

Storing and Reheating Tips

While souffle pancakes are at their absolute best when enjoyed fresh, you can store any leftovers for a short period.

• Refrigeration: Once cooled completely, store leftover souffle pancakes in an airtight container in the refrigerator for up to 1-2 days.
• Reheating Methods:
  • Toaster/Toaster Oven: This is the best method for reviving their texture. Lightly toast them on a low setting until warmed through.
  • Skillet: Gently reheat in a non-stick skillet over low heat for a few minutes per side until warmed.
  • Microwave (use with caution): Microwave for very short intervals (15-20 seconds) until just warmed. Be aware that microwaving can sometimes make them a bit chewier.
• Freezing: Souffle pancakes are not ideal for freezing as their delicate structure can be compromised upon thawing. It’s best to make them fresh.

Final Thoughts

Our souffle pancakes recipe offers a delightful journey into creating a truly ethereal breakfast experience. Try whipping up a batch this weekend to brighten your morning and discover the joy of perfectly fluffy pancakes made easily at home.

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Souffle Pancakes

Achieve cloud-like fluffiness with this ultimate souffle pancakes recipe, transforming ordinary mornings into extraordinary culinary adventures.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 pancakes

Course: Breakfast, Brunch

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups All-Purpose Flour (180g)
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 Large Eggs, separated
• 1/4 cup Granulated Sugar (50g), divided
• 1/4 cup Milk (60ml)
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Cream of Tartar (optional but recommended)
• Butter or Oil for greasing the pan

Equipment

• Medium bowl
• Large Bowl
• Electric Mixer
• Spatula
• Non-stick skillet or griddle
• Lid for skillet
• Ring molds (optional)
• Large ice cream scoop or two spoons

Method

 

1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
   1.5 cups All-Purpose Flour, 2 teaspoons Baking Powder, 1/4 teaspoon Salt
2. In a separate large bowl, whisk together the egg yolks and half of the granulated sugar (2 tablespoons) until pale and slightly thickened.
   2 Large Eggs, separated, 1/4 cup Granulated Sugar
3. Whisk in the milk and vanilla extract into the egg yolk mixture until well combined.
   1/4 cup Milk, 1 teaspoon Vanilla Extract
4. Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
5. In a clean, dry bowl (metal or glass works best), beat the egg whites with an electric mixer on medium speed. Once they start to become foamy, add the cream of tartar (if using).
   2 Large Eggs, separated, 1/4 teaspoon Cream of Tartar
6. Continue beating the egg whites, gradually adding the remaining granulated sugar (2 tablespoons) a tablespoon at a time. Increase the mixer speed to high and beat until stiff, glossy peaks form.
   2 Large Eggs, separated, 1/4 cup Granulated Sugar
7. Take about one-third of the whipped egg whites and gently fold them into the yolk batter. Use a spatula to cut down through the center of the mixture and then sweep around the sides, bringing the batter up and over the whites. This lightens the yolk mixture.
8. Add the remaining whipped egg whites to the batter and continue to fold gently until just combined. You should still see some streaks of white; it’s okay if it’s not perfectly uniform.
9. Heat a non-stick skillet or griddle over low to medium-low heat. Lightly grease the pan with butter or oil.
   Butter or Oil
10. Spoon generous dollops of the batter onto the hot skillet. For thicker, more impressive pancakes, use a large ice cream scoop or two large spoons to create tall, rounded mounds. You can also use ring molds if you have them.
11. Once the pancakes are in the pan, add a tablespoon of water to the skillet and immediately cover the skillet with a lid. The steam created will help the pancakes cook evenly and rise beautifully.
12. Cook for approximately 4-6 minutes per side, or until the bottoms are golden brown and the tops appear set and no longer wet. You may need to carefully flip them with a wide spatula.
13. Serve immediately.

Notes

Best enjoyed immediately. Store leftovers in an airtight container in the refrigerator for up to 1-2 days and reheat in a toaster or skillet. Not ideal for freezing.