These soufflé pancakes without baking powder are impossibly light and airy! Whipped egg replace baking soda with baking powder replace the baking powder in the pancakes and create an incredibly fluffy texture. These souffle pancakes without baking powder are impossibly light and airy!
Whipped egg whites act as a replacement for the baking powder in the pancakes and create an incredibly fluffy texture. This recipe can be whipped together in minutes! These pancakes are my definition of the perfect pancake. Because they are super light and tender and impossibly fluffy. I have a feeling once you make pancakes this way you may not go back! Over the years I have been asked many times how various baking recipes could be made without baking powder or baking soda.
A few years ago I set out to tackle pancakes that were fluffy as all pancakes should be but made without chemical leavener. My idea was to whip the egg whites before folding them into the pancake batter. Fast forward a few years and I’m now fully aware I didn’t invent this technique. But souffle pancakes, my invention or not, are a must-try for any pancake lover out there! Whipped Egg Whites: Baking Powder Replacement in Pancakes The process of making souffle pancakes requires very few steps.
The one step that is the most crucial is whipping the egg whites and folding them into the batter. The air that is beaten into the egg whites is what will lift the pancake batter and create fluffiness. Step 1: Separate the Eggs To create souffle pancakes you need to separate your egg whites from your egg yolks. The egg whites will not whip up and hold air in them if fat is present, therefore the yolk must be separated from the white. Step 2: Combine Ingredients for the Base of the Batter In a large bowl, combine the flour, milk, salt, vanilla, and egg yolks. This is the base of the pancake batter and what the egg white mixture will be folded into.
Step 3: Whip the Egg Whites with the Sugar In a separate bowl, use a hand mixer or a stand mixer to whip the egg whites on medium speed. Once the whites are starting to hold shape, gradually stream in the sugar while continuing to beat the egg whites. You want to beat the whites until they almost, but not fully, form stiff peaks. Note: Your egg whites need to be holding stiff peaks like the picture below.
