Name: Fluffy Souffle Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 large Eggs; 30 grams Plain Flour; 1/2 tsp Baking powder; 1.5 tbsp Milk; 1/4 tsp Vanilla extract; 2.5 tbsp Caster sugar

Pancakes would have to be one of my very favourite foods. But these babies are clouds of fluffy pancake that look fancy but are incredibly simple to make. They are so light and fluffy they nearly dissolve on your palette!

Fluffy Souffle Pancakes

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: BreakfastsCuisine: AustralianDifficulty: Medium

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Total time

minutes

Light, airy, and cloud-like pancakes that melt in your mouth. These Japanese-style soufflé pancakes are soft, fluffy, and perfect for a special breakfast or brunch treat.

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Ingredients

2 large Eggs
30 grams Plain Flour
1/2 tsp Baking powder
1.5 tbsp Milk
1/4 tsp Vanilla extract
2.5 tbsp Caster sugar

Directions

How to Make Fluffy Souffle Pancakes:
In a jug mix together the milk, egg yolks, vanilla extract and 1 tablespoon of the caster sugar. Whisk together until the mixture is thick and creamy.
In another bowl, sift the plain flour and baking powder together.
Make a well in the centre of the flour mix and pour in the egg mixture. Fold together.
In a separate bowl, add the egg whites and whisk until they go white. Slowly add the 2 tablespoons of caster sugar. Whisk until the mixture is glossy and peaks form.
Gently fold the egg white mixture through the pancake mixture until just combined.
Preheat a frypan to medium heat and add a dobb of butter until it bubbles. Add three tablespoons of mixture per pancake – or if you want the souffle pancakes extra high – use some buttered egg rings to cook the pancakes i the pan.
Cook until bubbling, turn over and cook until golden. Serve immediately.

Fluffy Souffle Pancakes

These Fluffy Souffle Pancakes are a Japanese style of pancake – and they look super impressive on the plate!

What makes these pancakes so incredibly light and airy are the beaten egg whites that are folded into the mix. You enjoy them just the same as you would any other pancake recipe (ie with maple syrup or golden syrup, or with lemon juice and sugar, or just a great big slab of butter!).

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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