Soufflé Pancakes
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From nomtasticfoods
I always thought Soufflé Pancakes would be tricky to get right, but they’re actually a piece of (pan)cake! These ultra-fluffy Japanese-style pancakes are soft, cloud-like, and lightly sweet—perfect with powdered sugar, syrup, and fruit. The key is all in the meringue: whip your egg whites until stiff peaks form, and you’re golden. Once you’ve mastered that, you’ll be flipping these dreamy stacks in no time!
- Recipe Card
Recipe Card
ingredients
- 2 large eggs, seperated
- 3 tablespoons all-purpose flour
- 2 tablespoons milk
- 2 tablespoons granulated sugar, divided
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
Method
Step 1
Place the egg yolks in one bowl and the whites in another.
Step 2
Add milk to the yolks and whisk. Sift in the flour and baking powder using a fine mesh sieve. Add vanilla extract and whisk until just combined—do not over mix.
Step 3
Using a hand mixer on medium speed, beat the egg whites until frothy. Add half the sugar, continue mixing, then add the remaining sugar once it thickens. Beat until stiff peaks form—you should be able to flip the bowl upside down with no movement.
Step 4
Add 1/3 of the meringue to the yolk mixture and mix to lighten it. Gently fold in the remaining meringue in two parts, being careful not to deflate the batter.
Step 5
Heat a large nonstick pan or skillet on low heat and lightly grease it. Using a piping bag or spoon, pipe or scoop two tall mounds of batter onto the pan. Cover with a lid and cook for 3–4 minutes.
Step 6
Carefully flip each pancake, cover again, and cook another 3–4 minutes until puffed and golden. If the pancakes tilt after flipping, gently level them with your spatula.
Step 7
Dust with powdered sugar and drizzle with maple syrup. Add fresh fruit if you like, and enjoy immediately!