These Extra Fluffy Soufflé Pancakes are a true indulgence for anyone who loves light and airy pancakes. Their soft, pillowy texture makes them a perfect breakfast or brunch treat. Light as a cloud, they pair beautifully with fresh fruit, syrup, or a simple dusting of powdered sugar.
Ingredients:
For the Pancakes:
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- Butter, for cooking
For Serving:
- Powdered sugar
- Fresh fruit (optional)
- Maple syrup (optional)
Directions:
- In a large bowl, whisk the egg yolks, milk, vanilla extract, and sugar until smooth.
- Sift the flour, baking powder, and salt into the egg yolk mixture and stir until combined. Set aside.
- In another bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg whites into the yolk mixture in batches, being careful not to deflate the batter.
- Heat a non-stick skillet or griddle over low heat and add a little butter to grease the surface.
- Using a ring mold, pour a few spoonfuls of the pancake batter into the mold, allowing it to spread slightly. Cover with a lid and cook for about 4-5 minutes.
- Gently flip the pancakes and cook for another 3-4 minutes, or until golden brown and cooked through.
- Carefully remove the pancakes from the mold and stack them on a plate.
- Serve with a dusting of powdered sugar, fresh fruit, and maple syrup, if desired.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 180 kcal | Servings: 2 servings
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