Description
Soufflé Pancakes are light, fluffy, and tall pancakes that resemble clouds on a plate. This beginner-friendly recipe uses simple ingredients and a stovetop steaming method to create the iconic height and softness without complicated equipment. Perfect for a special breakfast, these pancakes have an airy texture from whipped egg whites and are best enjoyed immediately with toppings like whipped cream and fresh berries.
Ingredients
Scale
For the Batter
- 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
Instructions
- Prep the Eggs and Equipment: Separate the egg whites from the yolks and place the egg whites in the freezer for about 10 minutes to chill. Cold egg whites whip better and hold shape well. Fill a small dish with water and select your largest lidded pan (10-12 inches) for cooking three pancakes at once.
- Whip Egg Yolks: In a large bowl, combine egg yolks, milk, and vanilla extract. Using a hand mixer on low-medium speed, whip for about 2 minutes until frothy.
- Prepare Dry Ingredients: Measure flour (use a spoon to avoid packing), sift it into the yolk mixture, then add cornstarch and baking powder. Gently combine until no visible flour remains. Skip cornstarch if using cake flour.
- Whip Egg Whites: Rinse mixer whisk attachments thoroughly to avoid any yolk residue. Whip egg whites for about 5 minutes, gradually increasing speed. Add sugar in small increments after whites become frothy (about 1 minute in), continuing until stiff white peaks form.
- Fold Egg Whites into Batter: Gently fold one-third of the stiff egg whites into the batter at a time using a rubber spatula. Continue folding until no visible white remains and the batter is light, airy, and thick like a cloud.
- Heat and Grease the Pan: Preheat your pan over low heat for 30 seconds, then grease with a neutral oil to prevent burning.
- Form Pancake Layers: Spoon a heaping amount of batter onto the pan. Layer the batter three times on top of each other to form a tall pancake stack. Repeat to make two more pancakes in the same pan.
- Add Steam and Cook First Side: Add ½ teaspoon of water three times around the pan between pancakes to create steam. Immediately cover with a lid and cook on low heat for 7 to 8 minutes without opening the lid.
- Flip and Cook Other Side: Flip pancakes carefully using a thin spatula once the bottoms are golden brown and sides have set. Cover and cook the second side for an additional 4 minutes until golden.
- Serve and Enjoy: Serve immediately topped with whipped cream, fresh berries, or your favorite syrup. These soufflé pancakes will deflate if cooled, so enjoy them fresh.
Notes
- Old baking powder (over 9 months opened) loses its fluffing power and can prevent pancakes from rising.
- A thicker batter will help maintain height; spreading batter too thin causes less rise.
- These pancakes have a slightly eggier flavor compared to traditional cake-like pancakes.
- Use neutral oil to grease pan as butter may burn at low cooking temperatures.
- Do not store leftovers as pancakes will deflate and lose their airy texture.
Keywords: soufflé pancakes, fluffy pancakes, Japanese pancakes, breakfast pancakes, airy pancakes, stovetop pancakes