Description
This Souffle Pancakes recipe creates light, fluffy, and airy pancakes using whipped egg whites folded into a smooth batter, cooked gently on the stovetop. Perfect for a delightful breakfast or brunch, these pancakes are golden on the outside and melt-in-your-mouth soft inside.
Ingredients
Scale
Dry Ingredients
- 3 tablespoons all purpose flour
- 1/4 teaspoon baking powder
Wet Ingredients
- 2 tablespoons whole milk
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 2 egg yolks
Egg Whites Mixture
- 3 egg whites
- 2 tablespoons granulated sugar
Cooking
- 1 teaspoon avocado oil
Instructions
- Prepare Dry Ingredients: Whisk together the all purpose flour and baking powder in a mixing bowl until thoroughly combined, then set aside.
- Make Wet Batter: In another bowl, whisk the whole milk, lemon juice, and egg yolks until smooth. Gradually add the dry ingredients to this wet mixture and whisk until a smooth batter forms. Set aside.
- Whip Egg Whites: Using a hand mixer, beat the egg whites in a large mixing bowl until they begin to turn white. Slowly add the granulated sugar and vanilla extract while continuing to whip the egg whites until stiff peaks form.
- Fold Egg Whites into Batter: Gently fold the whipped egg whites into the egg yolk batter in three batches, taking care not to deflate the mixture to maintain its airy texture.
- Preheat Pan: Heat a non-stick pan over medium-low heat for 1 minute and add 1 teaspoon of avocado oil. Use a paper towel to evenly spread the oil all over the pan surface.
- Cook Pancakes: Using a large ice cream scoop, drop the souffle batter onto the hot pan to form pancakes. Add 1 tablespoon of water to the pan, reduce heat to low, and immediately cover with a lid. Cook for 5 minutes or until the bottom turns golden brown.
- Flip and Finish Cooking: Carefully flip the pancakes over and cook covered for another 5 minutes or until the other side is also golden brown and the pancakes are cooked through.
- Serve: Remove the souffle pancakes to a plate and serve immediately with your preferred toppings, such as syrup, fresh fruits, or whipped cream.
Notes
- Be gentle when folding the egg whites to preserve the airiness that makes these pancakes fluffy.
- If you don't have avocado oil, you can substitute with a neutral oil such as vegetable or canola oil.
- Cook on low heat and keep the pan covered to ensure the pancakes cook evenly without burning.
- Use fresh eggs for best results in whipping the whites into stiff peaks.
- You can add flavor variations by mixing chocolate chips or berries into the batter before cooking.
Nutrition
- Serving Size: 1 pancake
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 70 mg
