Description
Fluffy and airy souffle pancakes made with a delicate combination of whipped egg whites and a smooth batter, cooked gently on the stovetop for a soft, melt-in-your-mouth texture. Perfect for a decadent breakfast or brunch treat.
Ingredients
Scale
Batter Ingredients
- 2 egg yolks
- 2 tablespoons whole milk
- 3 tablespoons all purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon lemon juice
Whipped Egg Whites
- 3 egg whites
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
For Cooking
- 1 teaspoon avocado oil
- 1 tablespoon water (per batch for steaming)
Instructions
- Prepare Dry Ingredients: Whisk together the all purpose flour and baking powder in a mixing bowl and set aside for later use.
- Mix Wet Ingredients: In a separate bowl, whisk together the whole milk, lemon juice, and egg yolks until combined. Gradually add the dry ingredients into this wet mixture and whisk until a smooth batter forms. Set aside.
- Whip Egg Whites: Using a hand mixer, beat the egg whites until they begin to turn white and foamy. Slowly add the granulated sugar and vanilla extract while continuing to whip until stiff peaks form.
- Fold Mixtures: Gently fold one third of the whipped egg whites into the egg yolk batter to lighten it, then carefully fold in the remaining egg whites in two separate additions. Be careful not to deflate the mixture.
- Preheat Pan: Heat a non-stick pan over medium-low heat for 1 minute. Add the avocado oil and use a paper towel to spread it evenly across the pan surface to prevent sticking.
- Cook Pancakes: Using a large ice cream scoop, drop spoonfuls of the batter onto the heated pan. Add 1 tablespoon of water near the pancakes to create steam, immediately reduce the heat to low, and cover the pan with a lid. Cook for 5 minutes or until the bottoms turn golden brown.
- Flip and Finish Cooking: Carefully flip each souffle pancake and cook covered for another 5 minutes at low heat until golden on the second side and cooked through.
- Serve: Remove pancakes from the pan and serve immediately with your choice of toppings such as syrup, butter, fresh fruits, or whipped cream.
Notes
- Use a gentle folding technique to keep the batter airy for fluffy pancakes.
- Do not increase heat to avoid burning; gentle cooking allows pancakes to rise evenly and cook through.
- If you don't have avocado oil, a neutral oil like vegetable or canola oil works well.
- Serve immediately as souffle pancakes are best enjoyed fresh and warm.
- Optional: Add fruit or chocolate chips into the batter before folding for a flavored variation.
Nutrition
- Serving Size: 1 pancake
- Calories: 110 kcal
- Sugar: 4 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 4 g
- Cholesterol: 70 mg
