Description
Fluffy Protein Soufflé Pancakes combine a cloud-like texture with added protein, perfect for a cozy fall morning.
Ingredients
- 3 large eggs, separated
- 1/4 cup milk (dairy or plant-based)
- 1/3 cup plain Greek yogurt
- 1/4 cup vanilla protein powder
- 3/4 cup all-purpose flour (or gluten-free flour)
- 1 tsp baking powder
- 2 tbsp granulated sugar (or sugar alternative)
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 tbsp butter or neutral oil, for the pan
- Optional: 1/4 tsp cream of tartar
Instructions
- Prep: Separate the eggs into two bowls. Place the bowl with egg whites in the fridge to stay cold. Preheat a nonstick skillet over very low heat and prepare a spatula and a lid.
- Dry: In a medium bowl, whisk together flour, protein powder, baking powder, and salt.
- Wet: In another bowl, combine the egg yolks, milk, Greek yogurt, vanilla extract, and sugar. Whisk until smooth, then fold in the dry ingredients until just combined.
- Whip: Add the cream of tartar (if using) to the chilled egg white bowl. Using an electric mixer, beat the egg whites until soft peaks form, then increase speed and beat until stiff, glossy peaks appear.
- Fold: Add one large spoonful of whipped egg whites to the batter to loosen it, then carefully fold the rest of the whites in two additions.
- Cook: Melt a little butter or oil in your skillet and reduce heat to very low. Spoon batter into the skillet (about 1/3 cup per pancake).
- Steam: Cover the pan and cook for 3–4 minutes until bottoms are golden. Carefully flip and cook for another 2–3 minutes until cooked through.
- Serve: Stack the pancakes and top with seasonal fruit, powdered sugar, or maple syrup.
Notes
For best volume, use room-temperature yolks and chilled whites. Use the lowest heat to avoid browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American