Extremely Fluffy Pancakes (Soufflé Style)

saltedhoneykitchen
Jul 26
2 min read

Breakfast is often heralded as the most important meal of the day. Nothing beats the joy of biting into a soft, fluffy pancake. These delightful treats are loved by breakfast enthusiasts everywhere. These pancakes will impress your family and friends, making every breakfast a little more special.

In the breakfast world, fluffy pancakes are a standout choice. With the right ingredients and techniques, anyone can become a pancake master. Whether you're making them for a relaxed Sunday morning or a special occasion, these pancakes can transform any meal into a memorable experience.

Extremely Fluffy Pancakes (Soufflé Style)

Ingredients

Yolk Mixture:

1 large egg yolk
1 tablespoon sugar
2 tablespoons milk
½ teaspoon pure vanilla extract
3 tablespoons cake flour or self-rising flour
½ teaspoon baking powder

Meringue:

2 large egg whites
Optional: a pinch of cream of tartar (for extra stability)
1½ tablespoons sugar

Instructions

1. Prepare Yolk Mixture:

In a mixing bowl, whisk together the egg yolk and sugar until the mixture becomes pale and frothy (this aerates it).
Add the milk and vanilla extract. Mix until smooth.
Sift the flour and baking powder into the wet mixture, and whisk until just combined. Set aside.

2. Make the Meringue:

In a clean, grease-free bowl, start whisking the egg whites until they turn pale and foamy.
Add the cream of tartar if using.
Gradually add the sugar in 2–3 parts while continuing to whisk.
Whip until medium-stiff peaks form — the peaks should hold their shape but have a gentle curl at the tip.

3. Combine Mixtures:

Add one-third of the meringue into the yolk mixture and whisk well to lighten the batter.
Gently fold in half of the remaining meringue using a spatula, being careful not to deflate it.
Fold in the last portion of meringue with the same care — your batter should be fluffy and light.

4. Cook the Pancakes:

Preheat a nonstick skillet over low heat. Lightly grease with butter or oil.
Using a large spoon or ice cream scoop, dollop the batter into tall mounds (2–3 inches wide). You can stack a little extra on top for more height.
Add 1–2 teaspoons of water to the pan and cover with a lid — this helps steam the pancakes and cook them through.
Cook on low heat for about 4–5 minutes per side, or until golden and set. Flip gently with a spatula.