Extra Fluffy Soufflé Pancakes
These Extra Fluffy Soufflé Pancakes are light, airy, and almost melt-in-your-mouth delicious. Perfect for a special breakfast or brunch, these pancakes will impress your family and friends with their fluffy texture and simple ingredients.
Equipment
- 1 mixing bowl
- 1 hand mixer or stand mixer
- 1 whisk
- 1 spatula
- 1 non-stick skillet or griddle
- 1 set measuring cups and spoons
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 3 large eggs separated
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter melted
- as needed butter or oil for cooking
- as needed powdered sugar for serving, optional
- as needed maple syrup or fruit toppings for serving, optional
Instructions
- In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
- In another bowl, combine the egg yolks, milk, melted butter, and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until combined and smooth. Set aside.
- In a separate mixing bowl, beat the egg whites using a hand mixer or stand mixer until stiff peaks form.
- Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
- Preheat a non-stick skillet or griddle over low to medium-low heat and lightly grease with butter or oil.
- Use a ¼ cup measuring cup to scoop the batter onto the skillet, giving each pancake some space.
- Cook for about 3-4 minutes on one side, or until bubbles form on the surface. Carefully flip the pancakes and cook for an additional 3-4 minutes on the other side.
- Repeat with the remaining batter, adding more oil or butter as needed.
- Serve the pancakes warm, dusted with powdered sugar and drizzled with maple syrup or your favorite fruit toppings.
Notes
For added flavor, you can incorporate lemon zest or cinnamon into the batter. To keep pancakes warm while cooking the rest, place the finished pancakes on a plate in a warm oven. These pancakes are best served immediately after cooking for the best texture.