Holy pancakes, these things are good. Fluffy like a souffle but crispy like a pancake, these babies are the best of both worlds. My husband, a self proclaimed “pancake hater” (yes, these weirdos exist) gobbled these up in a few minutes. It didn’t take long to whip these up, and we enjoyed breakfast for dinner. With a side of fresh fruit and drizzled with agave maple syrup, these souffle pancakes were a tasty end to a long day.
Fluffy Souffle Pancakes
- 2 eggs, separated
- 1/3 cup unflavored yogurt
- 3 tablespoons powdered sugar
- slightly over 1/4 cup buttermilk (1/4 cup milk with 1/2 teaspoon apple cider vinegar mixed in, let sit for a few minutes before adding)
- 1/2 cup + 2 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- few drops vanilla extract
- Mix together milk and apple cider vinegar. Let sit on the counter for a few minutes
- Mix together egg yolks, yogurt, powdered sugar, and buttermilk.
- Sift flour and baking powder into mixture and mix well.
- Add lemon to egg whites and whip until they form stiff peaks.
- Fold egg whites into yolk mixture. Take care to fold in gently and do not overmix. Add a few more teaspoons of milk if mixture is too thick.
- Drop mixture onto a heated griddle. I used a cupcake scoop to make the pancakes similar sizes. Cook for 2-3 minutes until golden brown. Flip and cook for another 2-3 minutes.
- Serve with syrup and fresh fruit.