Description
Light, airy, and delightful soufflé pancakes made without an oven, perfect for breakfast or brunch.
Ingredients
Scale
- 4 large Eggs (whites and yolks separated)
- 2 tablespoons Granulated sugar
- 1/2 cup Whole milk (or any milk alternative)
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter (for cooking)
Instructions
- Separate the eggs into different bowls, keeping yolks and whites separate.
- Add sugar, milk, flour, and baking powder to the yolks, and whisk until smooth.
- Beat the egg whites until stiff peaks form in a clean bowl.
- Fold the egg whites into the yolk mixture carefully.
- Melt a tablespoon of butter in a non-stick skillet over medium-low heat.
- Scoop half of the pancake mixture into the pan and cover.
- Cook for about 5–6 minutes, then flip and cook for another 3–4 minutes until golden.
- Repeat with the remaining batter, adding more butter as needed.
- Serve with your favorite toppings.
Notes
For a vegan version, substitute eggs with a flax egg and use non-dairy milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking on Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 186mg
Keywords: pancakes, souffle pancakes, breakfast, brunch, easy recipe