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Cloud-like Souffle Pancakes

Experience the unforgettable lightness of these cloud-like souffle pancakes, made without baking powder. The secret lies in perfectly whipped egg whites that make these pancakes airy, delicate, and delicious.
1
20 min
TOTAL TIME
209
CALORIES
$0.35
PER SERVING
Cloud-like Souffle Pancakes
Ingredients
7 INGREDIENTS
5 SERVINGS
Kosher Salt
1/4 tsp kosher salt
Egg Yolks
2 whole egg yolks
Egg Whites
3 whole egg whites
Vanilla
1 tsp vanilla
Flour
1 cup flour
Sugar
1/4 cup sugar
Milk
1 cup milk
Directions
10 STEPS
10 min
PREP TIME
10 min
COOK TIME
20 min
TOTAL TIME
1
Separate the egg whites from the egg yolks, setting the whites aside.
2
In a large bowl, combine the flour, salt, milk, vanilla, and egg yolks until smooth.
3
In a separate bowl, whip the egg whites with a hand mixer or a stand mixer on medium speed until they begin to thicken.
4
Slowly stream the sugar into the egg whites, continuing to whip until they hold stiff peaks but still look glossy.
5
Stir about one quarter of the egg white mixture into the pancake batter using a rubber spatula.
6
Gently fold half of the remaining egg whites into the batter, being careful not to deflate the air out of them. Repeat with the remaining egg whites until no white streaks are visible.
7
Heat a greased griddle or skillet over medium heat.
8
Pour approximately 1/4-1/3 cup of batter per pancake onto the skillet, gently spreading it out to form a circle.
9
Flip the pancakes when bubbles form on the surface and the bottom is lightly browned.
10
Cook until lightly browned on the other side, then serve immediately, or keep warm in a 200F oven if not serving immediately.
Health Info
Macros
32g
CARBS
4g
FAT
9g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What ingredients do I need to make pancakes?
Do I need to sift the flour?
Can I use a different type of milk, like almond milk or soy milk?
Can I substitute the eggs for something else if I'm vegan?
How do I know when to flip the pancakes?
What's the best way to keep the pancakes warm while I cook the rest of the batter?
What can I add to the batter for extra flavor?
Can I make the batter ahead of time?