Souffle Pancakes Recipe
Soufflé Pancakes Recipe brings a cloud-like delight to your breakfast table with an irresistible fluffiness that melts in your mouth. These pillowy pancakes look impressive yet feel wonderfully light.
Enjoy the satisfying rise of soufflé pancakes with every bite, balanced perfectly by fresh raspberries and a drizzle of maple syrup. They’re a brunch treat worth mastering.
Key Ingredients for Perfect Soufflé Pancakes
- Eggs – The secret to the lofty height, separating yolks and whites for a delicate meringue base.
- Sugar – Sweetens the batter and stabilizes the egg whites for a glossy finish.
- Milk – Adds moisture and helps create a smooth, pourable batter.
- Plain flour – Provides structure while keeping the pancakes airy and tender.
- Baking powder – Encourages extra lift, giving the pancakes their signature fluff.
- Cream of tartar – Stabilizes the whipped egg whites to hold their volume beautifully.
- Raspberries – A fresh, tangy topping that pairs wonderfully with the soft pancakes.
How to Make Soufflé Pancakes: Fluffy Magic in Minutes
Start by carefully separating the eggs, keeping yolks and whites apart in clean bowls. Beat the yolks with sugar until creamy, then whisk in milk, baking powder, and flour until velvety smooth.
In another bowl, whip the egg whites until foamy, then add cream of tartar and keep whisking until stiff peaks form. Gradually add sugar to create a glossy, stable meringue.
Gently fold part of the meringue into the yolk mixture, then carefully fold in the rest, keeping as much air as possible. Lightly oil a pan, dollop scoops of batter, cover, and cook gently.
After a few minutes, add another scoop on top for height, cover, and let them steam to perfection. Flip carefully, cook a few more minutes until golden, and serve warm with raspberries and maple syrup.
Fluffy Secrets: Soufflé Pancakes Tips & Variations
Keep all bowls and beaters completely clean when whipping the egg whites; any fat or yolk will deflate the meringue. Always fold gently to trap the air that makes these pancakes so fluffy. Cooking on low heat with a lid lets the pancakes steam and rise without burning the base. For a twist, top them with sliced strawberries, whipped cream, or a dusting of powdered sugar instead of raspberries. Try adding a splash of vanilla to the batter for a subtle, sweet aroma.
How to Store Leftover Soufflé Pancakes
Soufflé pancakes are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them gently in a covered pan on low heat or in the microwave for a few seconds to revive their fluffy texture. Avoid freezing, as the delicate meringue structure won’t hold up well once thawed.
Indulge in these melt-in-your-mouth pancakes and savor every airy, sweet bite!
Souffle Pancakes Recipe
Ingredients
- ½ teaspoon baking powder
- ¼ cup milk
- 4 eggs room temperature
- 1 cup raspberries
- 5 tablespoons sugar divided
- 6 tablespoons plain flour
- ¼ teaspoon cream of tartar
- Maple syrup for serving (optional)
Instructions
- Using three separate cups, carefully divide the eggs so you have 2 egg yolks and 4 egg whites. In a medium bowl, whisk together the egg yolks with 2 tablespoons of the sugar until smooth. Incorporate the milk, baking powder, and flour, whisking until the batter is free of lumps; set aside. In a clean mixing bowl, beat the egg whites until they turn foamy, then add the cream of tartar and continue to whisk until stiff peaks begin to form. Gradually add the remaining 3 tablespoons of sugar while whisking until the meringue is glossy and firm. Gently fold one-third of the whipped egg whites into the yolk batter to lighten it, then fold in the remaining whites, taking care to preserve as much air as possible. Lightly grease a large frying pan and preheat it over the lowest heat setting, covering it with a lid. Using a ¼ cup measure, gently spoon portions of the batter into the pan, allowing enough space between each for them to expand — limit it to 2 or 3 at a time. Cover with the lid and cook for 4 minutes. Remove the lid, place an additional ¼ cup of batter atop each pancake, cover again, and cook for a further 4 minutes. Carefully lift the edges with a thin spatula to check for a golden underside; if needed, cook another minute or two until perfectly colored. Gently flip the pancakes over, cover again, and cook for another 4 minutes until fully puffed and cooked through. Remove with care, garnish with fresh raspberries, drizzle with maple syrup if desired, and serve immediately.
