Enjoy a delightful breakfast with these American-style soufflé pancakes. These pancakes are incredibly fluffy, light, and airy, making them a perfect treat to start your day. The batter is slightly thicker than regular pancake batter and is gently folded with whipped egg whites for that classic soufflé texture. Served with your favorite toppings such as fresh fruits, syrup, or powdered sugar, these pancakes will surely be a hit with everyone.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup whole milk
- 1/4 cup unsalted butter, melted and cooled
- 2 large eggs, separated
- 1/2 teaspoon vanilla extract
- Butter or oil for cooking
Directions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, whole milk, melted butter, egg yolks, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
- In another bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the whipped egg whites into the pancake batter, being careful not to deflate the mixture.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
- Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes or until golden brown.
- Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter.
- Serve the pancakes immediately with your favorite toppings and enjoy!
