Description
Fluffy and airy souffle pancakes that are light, tall, and perfect for a delightful breakfast or brunch. These pancakes use whipped egg whites to create a souffle-like texture and are cooked gently on the stovetop for a golden finish.
Ingredients
Scale
Dry Ingredients
- 3 tablespoons all purpose flour
- 1/4 teaspoon baking powder
Wet Ingredients
- 2 egg yolks
- 2 tablespoons whole milk
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
For Egg Whites
- 3 egg whites
- 2 tablespoons granulated sugar
For Cooking
- 1 teaspoon avocado oil
- 1 tablespoon water
Instructions
- Prepare Dry Ingredients: Whisk together the flour and baking powder in a mixing bowl and set aside.
- Mix Wet Ingredients: In another bowl, whisk together the milk, lemon juice, and egg yolks. Gradually add the dry ingredients into the wet mixture, whisking until smooth, then set aside.
- Whip Egg Whites: Using a hand mixer, beat the egg whites until they become white and foamy. Slowly add the granulated sugar and vanilla extract while continuing to whip until stiff peaks form.
- Fold Mixtures: Gently fold the whipped egg whites into the egg yolk batter in three batches to maintain the airy texture.
- Preheat Pan: Heat a non-stick pan over medium-low heat for 1 minute. Add the avocado oil and spread evenly with a paper towel.
- Cook Pancakes: Using a large ice cream scoop, place the batter onto the pan to form pancakes. Add 1 tablespoon of water to the pan, lower the heat to low, and cover with a lid. Cook for 5 minutes or until the bottoms are golden brown.
- Flip and Finish Cooking: Carefully flip the pancakes, cover again, and cook for another 5 minutes or until golden and fully cooked through.
- Serve: Remove the souffle pancakes to a plate and serve immediately with your favorite toppings such as syrup, berries, or whipped cream.
Notes
- Be gentle when folding the egg whites to keep the batter light and fluffy.
- Use a non-stick pan and low heat to prevent burning and allow even cooking.
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Serve immediately as souffle pancakes lose their fluffiness if they sit too long.
- If you don't have avocado oil, use another neutral oil like vegetable or canola oil.
Nutrition
- Serving Size: 1 pancake
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 50 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 4 g
- Cholesterol: 70 mg
