These may just be the fluffiest pancakes you’ve ever had. Inspired by Japanese souffle pancakes, the egg whites and yolks are separated in this batter. The yolks are used in the base, while the whites are whipped into a meringue to fold into the batter for an ultra airy pancake. Unlike the classic Japanese version cooked high in small ring molds, these use three cups of batter in each nine-inch flapjack. With these super-sized pancakes, just make sure you have plenty of syrup on hand.
The best part of these pancakes is that they’re light and fluffy without having to add gargantuan amounts of baking powder, which always end up making the pancakes taste bitter. However, since you’ll be relying on the meringue, make sure you get the batter ready right before you’re ready to cook and serve them.
Now, these are truly as delicate as a souffle, so if you think you’ll just be flipping pancakes, you’ll have a mess on your hands. Using a spatula, carefully slide each pancake on a plate and then, with true conviction, flip it back into the pan to invert. If you feel truly confident, have two pans going at once to have your pancakes ready in half the time.
Jumbo Souffle Pancakes
Photo by Cory Green
1 ¾ cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons baking powder
16 eggs, separated
1 cup granulated sugar
2 teaspoons vanilla extract
2 ½ tablespoons unsalted butter, divided, plus more for serving
Maple syrup, for serving
How to Make It
In a medium bowl, whisk together the flour, salt and baking soda. In another medium bowl, whisk together the egg yolks with half of the sugar and the vanilla.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until foamy. Slowly stream in the remaining sugar and continue to beat until stiff peaks form.
Fold the dry ingredients into the egg yolk mixture until incorporated, then slowly fold in the meringue.
Heat ½ tablespoon of butter in a 12-inch nonstick skillet over medium heat. Add 3 cups of batter and spread into an even layer to cover the pan. Let cook until the bottom is golden, 3 to 4 minutes, then slide onto a plate and flip back into the pan. Cook 2 to 3 minutes more. Transfer to a platter and repeat with the remaining butter and batter to make 5 pancakes.
Top with more butter, drizzle with maple syrup and serve.