If you are searching for the fluffiest pancakes recipe, look no further because these soufflé pancakes are just about as close as you can get to biting into a cloud. If you have never had them, I would highly recommend trying to make them. With a couple important techniques it is actually quite easy.
After watching countless soufflé pancake videos on YouTube, I decided to tackle this myself. To my surprise, my first couple attempts turned out amazing, however, they did not rise as much as I would like. After experimenting with two more batches, I realized it was because I did not whip my egg whites stiff enough. Another issue I ran into was letting the batter rest for too long. After about 10 minutes the batter will begin to lose volume so I would recommend you use all of it at once.
If you have ever had a sponge cake, this is very similar except even softer, fluffier, and much quicker to cook. My Mom took one bite into these soufflé pancakes, was instantly obsessed, and demanded me to make another batch. With the correct technique and some practice, you will be able to make these every morning for your loved once.
Important ingredients for fluffy soufflé pancakes
Merengue: To make our merengue you must use a stand mixer or hand mixer to beat the egg whites until stiff. If they are not stiff enough, the batter will fall flat. I also learned the hard way that if you add too much sugar at once, the merengue will become too watery which is why I add them in batches.
Lemon juice: Lemon juice is extremely important because the acid helps stabilize the merengue. Alternatively, you may use vinegar or cream de tartar.
Overmixing: Be careful not to overmix the batter when combining the egg yolk mixture with the merengue. Overmixing will result in the merengue losing volume and it will not turn out as fluffy.
Soufflé Pancakes
Equipment
- stand mixer or hand mixer
Ingredients
- 2 large eggs (separated)
- ½ tsp vanilla extract
- 2 tbsp milk
- 3 tbsp flour
- ½ tsp baking powder
- 3 tbsp sugar
- ½ tsp lemon juice
Instructions
- Separate egg whites from the yolks.
- To the egg yolks, add milk and vanilla extract and mix.
- Sift in flour and baking powder then mix until combined.
- Begin to preheat your pan over low heat (about 315F). You want to do this in advance because the merengue will star to become runny so you want to get it on the pan ASAP.
- In your bowl with egg whites, add lemon juice then begin to whisk, adding in the sugar in stages, 1 tbsp at a time. This will allow the merengue to form stiff peaks easier.
- Once stiff peaks have been formed, mix ¼ of the merengue into the egg yolk mixture to lighten the batter. This will help the folding process be easier.
- Add the remaining amount of your merengue into the batter then gently fold until one smooth color making sure not to over mix.
- Place into a piping bag and immediately pipe into your preheated pan. You want to make your pancakes tall and even because when you flip, they will shrink.
- Splash ½ tbsp of water into the pan and cover for 5 minutes.
- Flip pancakes using a spatula then add more water and cover again for 5 minutes.
Notes
- If you take too long to use the batter, the egg whites will become watery over time. This is why I preheat my pan ahead of time and use all the batter immediately.
- If the egg whites are not stiff enough, they will cause the batter to fall flat and become watery.
- If you over mix, the batter will also lose volume and air, causing the batter to fall as well.
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