A mouth-watering stack of golden-brown Light and Fluffy Soufflé Pancakes, beautifully piled on a minimalist white plate. A pat of butter is melting on top, with luscious golden maple syrup cascading down the sides and pooling slightly at the base. The scene is bathed in natural morning light from an east window, casting soft shadows. A subtle wood accent is visible on the marble countertop in the background, along with a hint of fresh herbs, conveying a clean and tidy, warm-toned kitchen aesthetic.

The Best Light and Fluffy Soufflé Pancakes You’ll Adore

ByMaya
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A delicious and airy stack of Light and Fluffy Soufflé Pancakes presented on a minimalist white plate, viewed from a slightly different angle than the featured image. The golden-brown exterior and pillowy interior are visible, with warm maple syrup glistening and dripping down the sides. The background features soft, natural morning light on marble countertops, with a hint of a wooden cutting board and subtle fresh herbs, showcasing the clean and tidy kitchen environment.

Soufflé Pancakes

Light and Fluffy Soufflé Pancakes are truly a marvel, transforming a simple breakfast into an ethereal dining experience that feels like pure magic. I distinctly remember my first encounter with these beauties; it was a serene Saturday morning, with a soft rain gently tapping on our east window, and I found myself craving something utterly decadent yet surprisingly light. The vision of those towering, irresistibly jiggly wonders I’d stumbled upon online sparked an immediate culinary mission right in my own kitchen.

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This recipe isn’t merely about mixing ingredients; it’s about the pure joy of creating something unexpectedly delightful, a little personal victory that makes any morning feel truly special. And while we absolutely adore the cloud-like indulgence of soufflé pancakes, there are also those cozy mornings when a heartier option calls, like our comforting Whole Wheat Apple Cinnamon Pancakes for a different kind of breakfast bliss.

Prepare to be enchanted by pancakes so airy and delicate they practically melt on your tongue, turning breakfast into a truly magical moment. This guide will walk you through every step to achieve that signature wobble and unparalleled fluffiness, ensuring your kitchen becomes a haven of culinary triumph. For those who love to dive deeper or explore another fantastic rendition, I also highly recommend checking out this insightful guide on Light and Fluffy Soufflé Pancakes for additional tips and tricks.

Light and Fluffy Soufflé Pancakes You'll Adore
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Light and Fluffy Soufflé Pancakes You’ll Adore

Recipe by MayaCourse: BreakfastCuisine: Japanese-inspiredDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Experience the magic of these incredibly Light and Fluffy Soufflé Pancakes! Whipped egg whites create an airy, cloud-like texture, making every bite feel like a dream. Perfect for a show-stopping breakfast or a decadent brunch.

Ingredients

  • 1 1/4 cups all-purpose flour

  • 2 tablespoons granulated sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 large egg, separated

  • 1 cup buttermilk

  • 2 tablespoons unsalted butter, melted, plus more for cooking

  • 1 teaspoon vanilla extract

  • Maple syrup, for serving

  • Fresh fruit or whipped cream, for serving (optional)

Directions

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  • In a separate medium bowl, whisk together the egg yolk, buttermilk, melted butter, and vanilla extract until well combined.
  • Add the wet ingredients to the dry ingredients, stirring just until combined. A few lumps are okay; do not overmix.
  • In a clean, dry bowl, beat the egg white with an electric mixer until stiff peaks form.
  • Gently fold about one-third of the beaten egg white into the batter to lighten it, then carefully fold in the remaining egg white until just combined, being careful not to deflate the mixture.
  • Heat a lightly buttered non-stick pan or griddle over medium-low heat. Spoon 1/4 cup of batter per pancake, mounding it slightly. Cook for 2-3 minutes per side, until golden brown and cooked through. For extra tall pancakes, add a spoonful of batter on top of each pancake during the first minute of cooking.
  • Serve immediately with maple syrup, butter, and your favorite toppings.

Notes

    • The Gentle Fold: The key to truly light and fluffy soufflé pancakes is in how you fold the egg whites. Be incredibly gentle! Imagine you’re folding clouds into the batter to maintain that precious airiness.
    • Low and Slow is the Way to Go: Don’t rush the cooking process. Soufflé pancakes need time over medium-low heat to cook through without burning the exterior. This ensures a golden crust and a fully cooked, airy interior.
    • Butter Makes it Better: While the recipe calls for butter in the batter, a tiny bit more butter on the pan for each batch will help with browning and flavor. Just a whisper!

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