Soufflé Pancakes Recipe

Who needs regular pancakes when you can have soufflé pancakes instead? This recipe is excellent for anyone who is looking to step up their breakfast game, and these pancakes are the perfect excuse to do it. Recipe developer Jennine Bryant of The Marshside Pantry came up with this yummy twist on an all-time breakfast favorite that will hit the spot. "The process by which you make these pancakes makes them soufflé pancakes. Normally, you wouldn't separate the eggs when mixing pancake batter," Bryant explains. "Whisking up the egg whites and then folding them in to the rest of the batter introduces much more air into the pancake batter, akin to how you would make a soufflé. The resulting pancake rises much like a soufflé would, and results in a deliciously light and airy pancake." 

There are so many things to love about this recipe, and Bryant describes it the best. "I like how simple it actually is to create delicious, pillowy soft pancakes," she raves. "The only downside with these soufflé pancakes is how quickly they start to deflate once you take them out of the pan, so you need to eat them right away!" Grab your maple syrup and some fresh fruit toppings, and let's get right into this recipe.

To make these delicious soufflé pancakes, you will need eggs, sugar, all-purpose flour, milk, baking powder, cream of tartar, fresh raspberries, and maple syrup for serving. Easy enough, right?

Begin by grabbing three clean cups. Place them on a flat surface and separate the egg whites and the egg yolks. "Technically you only need 2 cups when separating eggs. I always recommend using a third (empty) cup each time you break a new egg though, just in case the yolk breaks," Bryant notes.

Now, take out a medium-sized bowl and add the egg yolks and the sugar. Beat the two together until they are well-combined. Next, add ¼ cup of milk, baking powder, and flour. Mix until everything is smooth and set to the side.

Now, grab the cup of egg whites. Pour them into a clean bowl and whisk them until they start to get foamy. Once they're frothy, add the cream of tartar and continue whisking until the egg whites are stiff. Then, gradually beat in the remaining 3 tablespoons of sugar. By now, the mixture should be glossy, like a meringue batter.

Gently fold ⅓ of the egg white mixture into the yolk mixture, until thoroughly combined. Add the rest of the egg whites into the mix and be careful not to knock out any of the air bubbles.

Grab a frying pan with a lid and place it on the stove. Turn the heat to the lowest setting and lightly grease the pan. Using a ¼ cup scoop, gently dollop the pancake batter onto the pan. Be sure that you don't overcrowd the pan, since the soufflé pancakes require a lot of space to cook. Just do about two or three pancakes at a time, depending on the size of your pan.

Place the lid on the pan and cook for about four minutes. Remove the cover and gently dollop another ¼ scoop of batter on top of each pancake. Place the lid back on and cook for another four minutes. 

Use a thin spatula to lift the edges of the pancakes and check the color of the bases. Once you see that they are a nice, golden brown color, they are ready to be flipped. If they're not quite brown yet, you can let them cook for another minute or two.

When ready, flip the pancakes over and then place the lid on the pan. Allow them to cook for another four minutes or so. "The best way to check the pancakes are done on both sides is to gently slip a spatula underneath the pancake after 4 minutes or so, and tip it to check the coloring," Bryant shares. "The initial 8 or so minutes of cooking will have done much of the cooking through of the pancake, so it's mostly about checking the coloring underneath." Repeat these steps with any remaining pancakes. 

Remove the pancake from the pan and plate them as you wish. Be sure to scatter the raspberries on top and then drizzle over the maple syrup. "These are great on their own, the sugar in the batter adds just enough sweetness for them to be delicious by themselves," Bryant suggests."They'd be great with peanut butter, sliced banana and a drizzle of dark chocolate too! Or served with an abundance of fresh fruit and cream. However you like your pancakes really!" 

Be sure to eat these fast. "These are really best eaten as soon as they've been cooked, due to the fact that they deflate," Bryant shares. "They could be stored in the fridge for one or two days, but they wouldn't be anywhere near as good as they are fresh from the pan."