Description
Fluffy and airy Souffle Pancakes made with whipped egg whites for a light texture, cooked gently on the stovetop and perfect for a delightful breakfast or brunch.
Ingredients
Scale
Batter
- 2 egg yolks
- 3 tablespoons all purpose flour
- 1/4 teaspoon baking powder
- 2 tablespoons whole milk
- 1/2 teaspoon lemon juice
Meringue
- 3 egg whites
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
For Cooking
- 1 teaspoon avocado oil
- 1 tablespoon water (for steaming)
Instructions
- Prepare dry ingredients: In a mixing bowl, whisk together the flour and baking powder until combined. Set aside for later use.
- Make wet batter: In another bowl, whisk together the whole milk, lemon juice, and egg yolks. Gradually add the dry flour mixture to the wet ingredients and whisk until smooth. Set this batter aside.
- Whip egg whites: In a large mixing bowl, use a hand mixer to beat the egg whites. As they begin to turn white and foamy, slowly add the granulated sugar and vanilla extract. Continue whipping until stiff peaks form, indicating the meringue is ready.
- Fold meringue into batter: Gently fold the whipped egg whites into the egg yolk batter in three batches, taking care not to deflate the air incorporated in the whites. Mix until well combined and fluffy.
- Prepare pan: Preheat a non-stick pan over medium-low heat for 1 minute. Add a teaspoon of avocado oil and use a paper towel to evenly spread the oil across the pan surface.
- Cook pancakes: Use a large ice cream scoop to place batter portions onto the hot pan. Add one tablespoon of water around the pancakes, reduce heat to low, and immediately cover the pan with a lid to steam. Cook for 5 minutes or until the bottom side turns golden brown.
- Flip and finish cooking: Carefully flip the pancakes and cover again to cook for another 5 minutes until golden and cooked through.
- Serve: Remove pancakes carefully to a plate and serve immediately with your preferred toppings such as syrup, fruit, or whipped cream.
Notes
- Folding the egg whites gently is crucial to keep the batter airy and light.
- Using a lid to steam the pancakes helps them rise and cook evenly without drying out.
- If you don’t have avocado oil, a light vegetable oil or butter can be used instead.
- For extra flavor, you can add a pinch of cinnamon or lemon zest to the batter.
- Serve immediately for best texture, as souffle pancakes tend to lose fluffiness if left to sit.
