Description
These dreamy soufflé-style pancakes are light, fluffy, and tall—a slice of cloud on your plate. Whipped meringue and gentle folding create a soft, airy texture that wobbles delightfully with every forkful. Perfect for elevating brunch or surprising your loved ones with an extra-special breakfast.
Ingredients
¼ cup all-purpose flour
½ teaspoon baking powder
2 large egg yolks (set aside whites in a clean bowl)
1 tablespoon milk
¼ teaspoon vanilla extract (optional)
2 large egg whites
1½ tablespoons granulated sugar
Neutral oil or nonstick spray (for pan)
Splash of water (for steaming while cooking)
Instructions
Preheat a nonstick skillet over low heat, lightly greased.
Whisk egg yolks with milk and vanilla; then sift in flour and baking powder until smooth.
In a separate clean bowl, beat egg whites with sugar until stiff, glossy peaks form.
Gently fold 1/3 of the meringue into the yolk mix to lighten, then fold in the rest carefully.
Spoon 3 tall mounds of batter into the skillet, cover tightly with a lid, and add a splash of water around. Cook for 4–5 minutes until set and puffed.
Carefully flip, add a bit of water again, cover and cook another 3–4 minutes until golden.
Serve immediately with your favorite toppings.
Notes
Use room-temperature eggs for best volume.
Be gentle when folding to maintain airiness and height.
Keep the heat low—high heat will flatten the pancakes quickly.
Use pancake ring molds for neat shapes (optional but effective).
Best enjoyed fresh—as cooling will slightly deflate their signature jiggle.
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Category: Breakfast, Brunch
- Method: Stove-top, low-heat cooking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 pancake
- Calories: 100 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: soufflé pancakes, fluffy pancakes, cloud pancakes, jiggly breakfast