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I remember the first time I made these—it was a Sunday morning that felt more like a Tuesday. You know those days? Quiet, a little weird, coffee didn’t quite hit right. I wasn’t craving anything in particular—just… something warm. Something soft. I looked at the eggs on the counter and thought, Let’s do something silly. Let’s make pancakes that bounce.
And oh, did they bounce.
They’re delicate, yes, but not precious. You don’t need a culinary degree or fancy ingredients. Just a whisk, a bowl, a pan—and a little patience. What you get is something between a pancake and a cloud, gently sweet, golden on the outside, and wobbly in the middle like a little pillow of breakfast joy.
Let me tell you why these are worth trying.
So, Why These? Why Now?
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They’re soft and springy, like pancakes that secretly want to be soufflés but don’t take themselves too seriously.
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You make them with stuff you probably already have—eggs, flour, milk. That’s it.
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They’re ridiculously charming. You can’t help but smile when one wiggles on the spatula.
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They don’t need syrup, though I won’t stop you. A dusting of powdered sugar or a spoonful of jam works beautifully too.
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It’s a great recipe for when you want to feel like you’re in a quiet café in Tokyo, but you’re still in your bathrobe at home.
What You’ll Need (and Little Swaps If You Must)
Here’s what goes into these airy wonders. If you’re missing something, don’t worry—I’ve got notes.
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2 egg yolks + 3 egg whites — These get separated. It’s not hard. You’ll get the hang of it after one or two.
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2 tbsp whole milk — Or honestly, any milk you’ve got. Even oat milk. Just not the vanilla-flavored one—that’ll throw the taste off.
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3 tbsp all-purpose flour — Spoon it in, level it off with a knife. This isn’t the time to eyeball.
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2 tbsp sugar — Regular white sugar. It sweetens the egg whites and helps them fluff up.
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½ tsp lemon juice — Helps stabilize the whites, plus adds a whisper of brightness. You can sub with vinegar if you’re in a pinch.
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½ tsp vanilla extract — Optional, but it adds such a cozy note.
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¼ tsp baking powder — Just a bit, to support the rise.
Oh, and don’t forget a nonstick pan, a lid, and a little oil. I like avocado oil—it doesn’t burn easily—but whatever neutral oil you use will be fine.
Alright, Let’s Make Some Pancakes
Don’t stress about the order—just follow the rhythm. It’s less “science lab” and more “old friend walking you through it over the phone.”
1. Dry Meets Dry
Whisk together your flour and baking powder in a bowl. Set it aside—it’ll wait.
2. Wet Meets Yolks
In another bowl, mix your milk, lemon juice, and egg yolks. Whisk until smooth and kind of creamy looking. Add in the dry ingredients and stir until it looks like thick batter. That’s your base.
3. Make the Magic: The Egg Whites
Now grab a clean bowl—really clean, any grease or yolk ruins the lift. Beat the whites with a hand mixer until they start to foam. Slowly add in your sugar and vanilla while mixing. Keep going until you’ve got stiff peaks. You’ll know they’re ready when you lift the beaters and the peaks stand up tall, like proud little mountains.
Don’t rush. Put on a podcast or let your mind wander. There’s something meditative about it.
4. Fold Gently, Like You’re Tucking in a Baby
Take a third of the fluffy whites and fold them into the batter. Not stir. Fold. You want to keep the air. Add the rest in two more rounds, folding gently each time. The batter should look light, pillowy, and hold its shape.
5. Get That Pan Ready
Heat a nonstick skillet over medium-low. Add a little oil—about a teaspoon—and use a paper towel to spread it around. Let it warm for a minute.
6. Scoop, Steam & Smile
Use a large ice cream scoop or a big spoon to plop the batter into the pan. Keep it piled up—don’t flatten it. Once they’re in, pour one tablespoon of water into the pan (not on the pancakes!), then cover it with a lid. That steam is what gives them their lovely rise.
Cook for 3–5 minutes. You’ll see the edges setting and the bottom turning golden.
7. Flip with Kindness
Use a wide spatula and patience to flip each one. They’re delicate, so go slow. Cover again and let them cook another 3–5 minutes. They’ll puff a little more and the bottoms will get that beautiful golden color.
Carefully lift them out and plate them up.
Variations, Because Why Not?
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Matcha morning? Add ½ tsp matcha powder to the yolk mixture for a gently grassy, creamy bite.
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Zesty lemon: Add a bit of lemon zest and serve with lemon curd.
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Chocolate day: Mix a spoonful of cocoa powder into the yolks and top with a little chocolate syrup or whipped cream.
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Berry love: A few chopped strawberries or blueberries sprinkled on top makes them feel like a full meal.
Leftovers? Not Likely. But Just In Case…
I rarely have leftovers, but on the off-chance you do:
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To store: Let them cool, then tuck them into a container in the fridge. Try to eat them within 2 days.
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To reheat: Pop them in a warm pan with a splash of water and cover to gently re-steam. The microwave works too—just use short bursts and cover with a damp paper towel.
If You Try Just One New Breakfast This Month…
Make it this one. Not because they’re trendy or cute (though they are), but because they make you slow down. You can’t rush a soufflé pancake. You have to stand there, pay attention, breathe through the flipping. And somehow, that makes the eating part feel even better.
So if your morning feels off or gray or like it could use a little lift—make these. Sit down. Take a bite. Let the softness catch you by surprise.
And when you do, tell me how it goes. Leave a comment, tag me in a photo, send a message. I’d love to know if your pancakes bounced, too.
Until next time,
Soufflé Pancakes
Ingredients
- 2 egg yolks
- 3 egg whites
- 2 tablespoons whole milk
- 3 tablespoons all purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
Instructions
- Whisk together the flour and baking powder in a mixing bowl and set aside.
- In a separate bowl, whisk the milk, lemon juice, and egg yolks. Add the dry ingredients to this mixture and whisk until smooth.
- In a large bowl, use a hand mixer to whip the egg whites. When they start to foam and turn white, gradually add the sugar and vanilla extract. Beat until stiff peaks form.
- Fold the whipped egg whites into the egg yolk batter in three additions, gently incorporating each batch to maintain the fluffiness.
- Preheat a non-stick skillet over medium-low heat with 1 teaspoon of avocado oil. Wipe the oil around with a paper towel.
- Scoop batter onto the skillet using a large ice cream scoop. Add a tablespoon of water to the pan and cover with a lid. Cook for 3–5 minutes until golden on the bottom.
- Gently flip the pancakes, cover again, and cook for another 3–5 minutes until golden and cooked through.
- Transfer to a plate and serve immediately with your favorite toppings like whipped cream, syrup, or fruit.
Notes
Nutrition