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Maple Soufflé Pancakes

A stack of fluffy Maple Soufflé Pancakes drizzled with maple syrup and dusted with powdered sugar.

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Create incredibly fluffy, restaurant-style soufflé pancakes at home, infused with the rich, comforting flavor of real maple syrup. These pancakes are a delightful treat for any brunch.

Ingredients

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  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, separated
  • 3/4 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup, plus more for serving
  • Cream of tartar (optional, for meringue)

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate medium bowl, whisk together the egg yolk, milk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
  4. In a clean, dry bowl, beat the egg white until stiff peaks form. If using, add a pinch of cream of tartar to help stabilize the meringue.
  5. Gently fold about one-third of the beaten egg whites into the pancake batter to lighten it.
  6. Carefully fold in the remaining egg whites until just incorporated, being careful not to deflate the batter.
  7. Heat a lightly greased non-stick skillet or griddle over low heat.
  8. Spoon about 1/4 cup of batter onto the skillet for each pancake. You can also use ring molds for perfectly round pancakes.
  9. Cook for 3-5 minutes per side, or until golden brown and cooked through. The low heat and fluffy batter require a longer cooking time.
  10. Serve immediately with extra maple syrup.

Notes

  • For extra height, ensure your egg whites are beaten to stiff peaks and folded in gently.
  • Low and slow is the key to cooking soufflé pancakes. Don’t rush the process.
  • You can add a tablespoon of maple syrup directly into the batter for an even richer maple flavor.

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