Description
Fluffy and light Soufflé Pancakes that are beginner-friendly and achieve a cloud-like texture by layering batter and steaming pancakes on the stovetop. These airy pancakes are made using whipped egg whites and cooked slowly for a tender, tall, and soufflé-like finish, perfect for a special breakfast or brunch treat.
Ingredients
Scale
Ingredients
- 2 large eggs, cold
- 1 ½ tablespoons whole milk, or half-and-half
- ¼ teaspoon vanilla extract
- ¼ cup all-purpose flour, or cake flour
- ⅛ teaspoon cornstarch (omit if using cake flour)
- ½ teaspoon baking powder
- 2 tablespoons sugar
- Neutral oil for greasing the pan (like vegetable or canola oil)
Instructions
- Prep: Separate the egg whites from the yolks. Place the egg whites in the freezer for about 10 minutes to chill—cold egg whites whip better and hold their shape best. Fill a small dish with water and keep it next to the stove. Use your largest 10-12 inch pan with a lid for cooking three pancakes at once; if doubling, use two lidded pans. These pancakes cook over low heat for about 15 minutes.
- Make the batter: In a large bowl, whisk together the egg yolks, milk, and vanilla using a hand mixer on low-medium speed for about 2 minutes until frothy. Spoon the flour into the measuring cup to prevent packing, sift it into the bowl, add cornstarch and baking powder, and gently fold until no visible flour remains (omit cornstarch if using cake flour). Rinse the mixer whisk attachments thoroughly to ensure no yolk remains before whipping.
- Whip the egg whites: Whip egg whites with the mixer for about 5 minutes, gradually increasing speed. After about 1 minute, start adding the sugar in small increments. Continue whipping until firm, stiff peaks form that do not fall off the whisk.
- Combine batter and egg whites: Fold one-third of the stiff egg whites gently into the yolk batter using a rubber spatula until no white streak remains. Repeat folding in the remaining egg whites in portions, keeping the batter light and airy. Spoon the batter onto the pan or transfer to a piping bag if preferred.
- Cook the pancakes: Heat the greased pan over low heat for 30 seconds. Spoon a heaping spoonful of batter onto the pan, layering three spoonfuls per pancake to build height. Repeat to make two more pancakes. Add ½ teaspoon water three times around the pan between pancakes to create steam, cover with a lid and cook for 7-8 minutes without lifting the lid.
- Flip and finish cooking: Use a thin pancake spatula to carefully flip the pancakes once the bottoms are golden brown and the sides are set. Cover and cook the other side for 4 minutes until golden and cooked through.
- Serve and store: Serve immediately with whipped cream, fresh berries, or your favorite syrup. These pancakes deflate as they cool and do not store well.
Notes
- Use fresh baking powder (less than 9 months old) to ensure good rise; old baking powder loses its fluffing power.
- Keep pancake batter thick when layering to avoid spreading out too thin and losing height.
- These soufflé pancakes have a slightly more eggy flavor compared to traditional pancakes.
- Cook the pancakes on the lowest heat setting to avoid burning and to allow the inside to cook thoroughly.
- Do not open the lid while steaming to keep the pancakes fluffy and well-risen.
Keywords: Soufflé pancakes, fluffy pancakes, layered pancakes, Japanese style pancakes, breakfast recipe, beginner-friendly pancakes