These Fluffy Souffle Pancakes will start your weekend with a bang! We have Meatless Mondays, Taco Tuesdays so isn’t it time someone created Pancake Saturdays! Agree? We have been eating pancakes so often. This recipe to be exact. I love how fluffy they turn out. Someone asked me how I could make them higher. Personally I have not tested making pancakes that are higher than 3/4 an inch. Those Japanese Fluffy Souffle pancakes that you see are way off the sky’s limits.
Everything in this recipe remains the same except, I decided to whip the egg whites separately from the egg yolks before folding them together. This method was supposed to produce a higher and airier pancake. So let’s see how it compares. It was fairly higher. Texture wise, it was more fluffy and melts in your mouth.
I don’t have a preference since they taste exactly the same. What matters most is the ingredients that goes on top and in between. Whenever pancakes are involved, I tend to get overly ambitious with the ingredients.. How many of you actually love a hell lot of ingredients on your pancakes. If you ever ask me what my ideal pancake topping would be. I’ll paint you a picture right now… Close your eyes and IMAGINE Fluffy Souffle pancakes as pizzas.
Divide the top of the pancake into 6 slices and each slice has a different topping. One would contain blueberry compote, the other raspberry compote, maple syrup, chocolate sauce, Nutella, peanut butter, hazelnut almond butter and sprinkled with tons of caramelized cookies, nuts and fruits. I just described a disaster pancake in terms of looks right. But I’m pretty sure deep down, you’ll agree with me that this pancake is one hella Decadent, Rich, Out of this world, TO DIE FOR PANCAKE.
I have friends who eat pancakes with just a smear of butter… ( Don’t kill me if you are one of them) , but I just don’t get it…. WHY? WHY? WHY? Pancakes need toppings!! They are naked without them.
Ok before I go rattling on, you just gotta try making these airy Fluffy Souffle Pancakes. I don’t care if you enjoy them plain with butter or toppings like me, just make it alright. I promise you will never look back and Pancake Saturday could even be a permanent thing in your household. This time round, my pancakes were drizzled with Chocolate Sauce, Smeared with Peanut Butter between the layers, topped with fresh bananas, caramelized walnuts, Oreo biscuits and gold chocolate sprinkles.
Some other Pancake Recipes that you might love:
Blueberry Poppyseed Pancakes
Vanilla Greek Yogurt Pancakes with Blueberries
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Feel free to hashtag #sherbakes or tag me on Instagram @sherbakes so I can see all your yummilicious pancakes if you make them! Let’s keep PancakeSaturday or Pancakeanyday alive!
- 1 cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tbsp castor sugar
- 150 g greek yogurt
- 8 tbsp milk
- 1 egg
- 1 tsp vanilla bean paste I like to put for flavor
Combine flour, baking powder, baking soda and sugar in a bowl.
In a large bowl, whisk together greek yogurt, sugar, vanilla paste, egg yolk and milk until smooth.
Add egg yolk batter into flour batter and mix. Don’t overmix. A few lumps in mixture is ok.
In another bowl, beat egg white until stiff peaks.
Gently fold egg whites into egg yolk mixture
Heat a frying pan over medium heat with a little oil. I like to use a brush to oil my pan before cooking each pancake.
Use a ladle to scoop pancake batter onto the pan and cook pancakes for 2 minutes on one side and then flip and cook on other side for 1 min or until golden brown.
Serve with a generous drizzle of maple syrup or chocolate sauce or whatever you fancy..ENJOY!