Souffle Pancakes Overview
- Skill Level: Beginner
- Techniques Used: Easy Meringue
These pancakes are the holy grail of pancakes. Why? Because they are super light and tender and impossibly fluffy. I have a feeling once you make pancakes this way you may not go back!
Over the years I have been asked many times how various baking recipes could be made without baking powder or baking soda. A few years ago I set out to tackle pancakes that were fluffy as all pancakes should be but made without chemical leavener.
My genius idea was to whip the egg whites before folding them into the pancake batter. I thought I was brilliant.
Fast forward a few years and I’m now fully aware I didn’t invent this technique. But souffle pancakes, my invention or not, are a must-try for any pancake lover out there!
Whipped Egg Whites: Baking Powder Replacement in Pancakes
The process of making souffle pancakes requires very few steps. The one step that is the most crucial is whipping the egg whites and folding them into the batter.
The air that is beaten into the egg whites is what will lift the pancake batter and create fluffiness.
Step 1: Separate the Eggs
To create souffle pancakes you need to separate your egg whites from your egg yolks. The egg whites will not whip up and hold air in them if fat is present, therefore the yolk must be separated from the white.
Step 2: Combine Ingredients for the Base of the Batter
In a large bowl, combine the flour, milk, salt, vanilla, and egg yolks. This is the base of the pancake batter and what the egg white mixture will be folded into.
Step 3: Whip the Egg Whites with the Sugar
In a separate bowl, use a hand mixer or a stand mixer to whip the egg whites on medium speed.
Once the whites are starting to hold shape, gradually stream in the sugar while continuing to beat the egg whites. You want to beat the whites until they almost, but not fully, form stiff peaks.
Note: Your egg whites need to be holding stiff peaks like the picture below. If they are not, keep beating.
Step 4: Fold the Whites into the Pancake Batter Base
Take about one quarter of the whipped egg whites and stir it completely into the pancake batter base. This will lighten the batter slightly and make it easier to fold in the rest of the egg whites.
Next, add half of the remaining whipped egg whites and gently fold it in, making sure not to deflate the air out of the whites. Fold in the remaining whipped egg whites into the batter.
Step 5: Cook the Pancakes
Be sure to cook the pancakes immediately. Because these pancakes rely on the whipped egg whites for their lift, they need to be cooked right after mixing.
You will be so amazed at how tall and fluffy these babies get!
And that is it! It really is that easy!
If you don’t have baking powder on hand or even if you do and you just want the fluffiest pancakes you’ve ever made, this is your recipe!
Watch the Full Video Tutorial
- 1 cup (4.25 oz, 119 gr) all-purpose flour
- 1/4 tsp kosher salt
- 2/3 cup (6 fl oz, 160 ml) whole milk ( can sub skim, 1%, 2%)
- 1 tsp vanilla (optional)
- 3 large egg yolks, room temperature (*see note)
- 3 large egg whites, room temperature (*see note)
- 1/4 cup (1.75 oz, 49 gr) sugar
- Separate your egg whites from the egg yolks. Set the whites aside.
- In a large bowl, stir together the flour, salt, milk, vanilla, and egg yolks just until smooth.
- In a separate bowl, whip the egg whites with a hand mixer or a stand mixer on medium speed. Once the egg whites are beginning to thicken, slowly stream the sugar into the egg whites with the mixer still running. Beat the egg whites until they are just starting to hold stiff peaks. They will still look glossy at this point. Note: The egg whites MUST be holding stiff peaks like the picture in the above post. If they are not, you need to whip them longer. This is ESSENTIAL for this recipe. But don't go too far with it. The whites will start looking dry and a little crumbly then you have gone too far with your beating.
- Add about one quarter of the egg white mixture into the pancake batter and stir it in completely using a rubber spatula. This will lighten the batter and make it easier to fold in the rest of the whites. Add half of the remaining egg whites into the batter and gently fold the whites in, using the rubber spatula, being careful not to deflate the air out of them. Add the remaining egg whites and fold in again gently until there are no visible white streaks. If you are unfamiliar with how to fold egg whites into a batter, watch this tutorial.
- Heat a griddle or skillet over medium heat. Pour about 1/4-1/3 cup batter per cake onto the greased skillet and gently spread the batter out to a circle with the back of a spoon or measuring cup. Bubbles will still form on top even though there is no baking powder. Flip the cakes once, when the bubbles pop and the bottom is lightly browned. Cook until lightly browned on the other side. Keep warm in a 200F oven if not serving immediately.
About egg temperature: If you do not have time to let your eggs come to room temperature naturally, place them in a bowl of warm water for a few minutes before cracking and separating them. Egg whites whip to stiff peaks much more quickly if they are at room temperature. It is absolutely essential that you whip the egg whites long enough to reach stiff peaks for this recipe. Cold egg whites will eventually whip to stiff peaks, but it will take much longer.
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Amount Per Serving: Calories: 0