Description
Fluffy and airy souffle pancakes made with whipped egg whites, creating a light and delicate texture. Perfect for a gourmet breakfast or brunch, served with your favorite toppings.
Ingredients
Scale
Main Ingredients
- 2 egg yolks
- 3 egg whites
- 2 tablespoons whole milk
- 3 tablespoons all purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1 teaspoon avocado oil (for cooking)
Instructions
- Prepare Dry Ingredients: Whisk together the flour and baking powder in a mixing bowl until well combined. Set this mixture aside for later use.
- Mix Wet Ingredients: In another bowl, whisk together the whole milk, lemon juice, and egg yolks until smooth. Gradually add the dry ingredients to the wet mixture, whisking until a smooth batter forms. Set aside.
- Whip Egg Whites: In a large mixing bowl, use a hand mixer to beat the egg whites. When they start to turn white and frothy, slowly add sugar and vanilla extract while continuing to whip until stiff peaks form.
- Fold Egg Whites Into Batter: Gently fold the whipped egg whites into the egg yolk batter in three batches, ensuring to maintain as much air as possible for a fluffy texture.
- Preheat 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 spread the oil evenly across the surface of the pan.
- Cook Pancakes: Using a large ice cream scoop, place the souffle pancake batter onto the preheated pan. Add one tablespoon of water around the pancakes, reduce the heat to low, then cover the pan with a lid. Cook for 5 minutes or until the bottoms are golden brown.
- Flip and Finish Cooking: Carefully flip the pancakes and cook covered for another 5 minutes on low heat until golden and cooked through.
- Serve: Remove the pancakes from the pan and serve immediately with your preferred toppings such as syrup, fresh fruit, or whipped cream.
Notes
- Be gentle when folding the egg whites into the batter to preserve their airiness and create a light texture.
- Use low heat and a lid to help the pancakes cook evenly and rise properly without burning.
- If you don’t have avocado oil, you can substitute with a neutral oil like vegetable or canola oil.
- Serve immediately for best texture, as souffle pancakes can deflate if left to sit.
- You can add toppings such as maple syrup, fresh berries, powdered sugar, or whipped cream to enhance flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 90 mg
