Looking for a fun twist on your pancake routine? Then you have to make these Soufflé Pancakes, a delicious fluffy pancake that has amazing flavor and texture.
If you haven’t heard of Soufflé Pancakes you are missing out. They are nothing new, they have been around for quite a while now but have completely been trending on TikTok lately.
If you are a fan of TikTok then you have had to seen these delicious little pancakes. They are super fun and use the soufflé cooking method to make them.
This method is what creates their fluffy appearance and texture, which I think is one of my favorite things about these. The texture is so amazing that I just want to keep eating.
You can serve these any way that you like, we love to serve them with some fresh fruit, powdered sugar and of course syrup. Also either stacked or plated.
We usually do both depending on how we are feeling that day, the kids are in love with them and they love stacked, I mean who can resist a fat stack of pancakes? Not I, and these really create that fat stack.
I have always been a pancake lover but these Soufflé Pancakes really push the bar on any other pancakes that we make, and trust me we make our fair share.
Some of our other favorite pancake recipes we have on our site include Chocolate Chip Pancakes, Blueberry Pancakes and Banana Pancakes.
WHY THIS RECIPE WORKS:
- With minimal pantry staple ingredients you most likely have everything on hand to make these.
- You can easily double the batch to make more.
- They are great served with multiple and various toppings.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Eggs
Whole milk
All-purpose flour
Baking powder
Salt
Sugar
Oil
Water
HOW TO MAKE SOUFFLÉ PANCAKES, STEP BY STEP:
- Separate the eggs and put the egg whites into the fridge while you are working on the rest.
- Whisk together egg yolks and milk until light and foamy.
- Sieve in the baking powder, flour and salt and mix gently until combined.
- Beat the egg whites with a hand mixer in a clean bowl until they get denser and look like foam.
- Slowly add the sugar and keep beating until the egg-sugar mixture is white and glossy and forms peaks.
- Gently fold in the egg whites in the flour/yolk mixture in 2-3 steps to not lose too much air
- Either use two pans or bake in several batches.
- Heat the pan over low heat, add half of the oil per pan/batch and take off excess oil with a paper towel.
- Now add 2 tablespoons of the batter per pancake into the pan.
- Add a little water on the empty places in the pan and close the pan with a lid
- Cook for 2 minutes and add another 2 tablespoons of batter onto the pancakes.
- Put the lid back on and cook for another 6-8 minutes or until golden brown
- Flip over carefully.
- Add a bit more water if necessary, close the lid and cook for another 4-6 minutes or until second side is also golden brown.
- Serve immediately with toppings of your choice.
WHAT ARE SOUFFLÉ PANCAKES?
Unlike traditional American pancakes these Japanese Soufflé Pancakes are more about the eggs, hence the word word soufflé. The eggs are separated and made into their own things.
The egg whites are mixed with sugar and beaten to still peaks while the egg yolks are whisked with milk, salt, flour and baking powder where the egg whites then then gently folded in.
They are cooked in layers in a pan on the stove, adding a little at a time on top of the batter to create this fluffy effect. Some people may do it differently but this is how we make ours.
They are technically eaten the same way a traditional pancake would be, with syrup and other toppings so they are the same in that aspect, but the technique is the most different.
You can enjoy these Soufflé Pancakes stacked or layered on a plate, like I stated earlier we do both and love them either way.
WHY IS MY PANCAKE DEFLATING?
This is common when you are first starting out making these pancakes. There are a few reasons why this could be happening.
One thing is that the egg whites could be off, you either over beat them or didn’t beat them enough. Sometimes it is hard to tell, but you want them to create a meringue, so this means stiff peaks when beating.
You could also be cooking these at too high of a heat, these are better cooked slow because you are adding layers and are covering the pancakes so then can cook slower.
Doing this will help keep the structure of the Soufflé Pancake itself. We recommend a lower heat when cooking these, you do not want those bottoms to be super brown.
This is why it takes a little more time than a normal pancake recipe to cook up, because we are going slower and creating that fluffy layer to make these.
HOW TO STORE:
These are best eaten fresh after cooking in my opinion but you can place them in an airtight container for up to 1-2 days if needed. I would recommend reheating at a low setting in the oven.
You take your chances with storing and them deflating though, so if they deflate it is because they were not eaten right when made.
TIPS AND TRICKS:
- These have a tendency to deflate, look at my notes above on what might be the culprit.
- We can fit about 2-3 pancakes in a pan if it is large enough, just remember these get larger as they cook so leave ample room.
- Don´t remove too much of the oil, so the pancakes won’t stick. But they should not “swim” in oil.
- Flipping the pancakes gets easier if you let them cook through almost completely. You will see tiny bubbles forming on the top. That’s the best time to flip them.
- It’s important to cook the pancake thoroughly otherwise it won’t be stable in the middle and might collapse. Don’t cook with too high of a temperature, the pancake will get too dark too fast and won’t have enough time to rise.
- To stabilize the egg whites you can add a teaspoon of fresh lemon juice right at the beginning when you start to whisk them.
- You can serve these with any of your favorite toppings.
- Serve stacked or spread out on a plate.
If you are looking for a fun different take on pancakes then you need to whip up these Soufflé Pancakes, you’ll fall in love with the texture and flavor!
If you like this recipe you might also like:
If you’ve tried these SOUFFLÉ PANCAKES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Soufflé Pancakes
Ingredients
- 4 eggs separated
- 5 Tbs whole milk
- 1/2 cup all-purpose flour
- 1 tsp baking powder level
- 1 pinch salt
- 1/4 cup granulated sugar
- 1 Tbs vegetable oil
- Some water for cooking
Instructions
- Separate the eggs and put the egg whites into the fridge while you are working on the rest.
- Whisk together egg yolks and milk until light and foamy.
- Sieve in the baking powder, flour and salt and mix gently until combined.
- Beat the egg whites with a hand mixer in a clean bowl until they get denser and look like foam.
- Slowly add the sugar and keep beating until the egg-sugar mixture is white and glossy and forms peaks.
- Gently fold in the egg whites in the flour/yolk mixture in 2-3 steps to not lose too much air
- Either use two pans or bake in several batches.
- Heat the pan over low heat, add half of the oil per pan/batch and take off excess oil with a paper towel.
- Now add 2 tablespoons of the batter per pancake into the pan.
- Add a little water on the empty places in the pan and close the pan with a lid
- Cook for 2 minutes and add another 2 tablespoons of batter onto the pancakes.
- Put the lid back on and cook for another 6-8 minutes or until golden brown
- Flip over carefully.
- Add a bit more water if necessary, close the lid and cook for another 4-6 minutes or until second side is also golden brown.
- Serve immediately with toppings of your choice.
Notes
- These have a tendency to deflate, look at my notes above on what might be the culprit.
- We can fit about 2-3 pancakes in a pan if it is large enough, just remember these get larger as they cook so leave ample room.
- Don´t remove too much of the oil, so the pancakes won't stick. But they should not “swim” in oil.
- Flipping the pancakes gets easier if you let them cook through almost completely. You will see tiny bubbles forming on the top. That's the best time to flip them.
- It's important to cook the pancake thoroughly otherwise it won't be stable in the middle and might collapse. Don't cook with too high of a temperature, the pancake will get too dark too fast and won't have enough time to rise.
- To stabilize the egg whites you can add a teaspoon of fresh lemon juice right at the beginning when you start to whisk them.
- You can serve these with any of your favorite toppings.
- Serve stacked or spread out on a plate.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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