Description
Elevate your weekend brunch with these light and airy Maple Soufflé Pancakes. This recipe delivers a delightful texture and a sweet maple flavor, perfect for a special breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, separated
- 1 cup milk
- 2 tablespoons melted unsalted butter
- 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup, plus more for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the egg yolk, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- In a clean, dry bowl, beat the egg white with an electric mixer until stiff peaks form.
- Gently fold the beaten egg white into the pancake batter in two additions, being careful not to deflate the egg white.
- Heat a lightly greased non-stick griddle or large skillet over medium-low heat.
- Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. The pancakes will be thick and fluffy.
- Serve immediately with additional maple syrup.
Notes
- Do not overmix the batter, as this can lead to tough pancakes.
- Folding in the egg whites gently is key to achieving the soufflé-like texture.
- Cook pancakes on medium-low heat to ensure they cook through without burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 15g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg