Pancakes Without Baking Powder, Fluffy Souffle Pancakes

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 the holy grail of pancakes. 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 genius idea was to whip the egg whites before folding them into the pancake batter.

I thought I was brilliant. 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! 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. 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.

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. 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.

If they are not, keep beating. Take about one quarter of the whipped egg whites and stir it completely into the pancake batter base. This will lighten the batter slightly and make it easier to fold in the rest of the egg whites. Next, add half of the remaining whipped egg whites and gently fold it in, making sure not to deflate the air out of the whites.

Fold in the remaining whipped egg whites into the batter. Be sure to cook the pancakes immediately. Because these pancakes rely on the whipped egg whites for their lift, they need to be cooked right after mixing. You will be so amazed at how tall and fluffy these babies get! And that is it! It really is that easy! If you don’t have baking powder on hand or even if you do and you just want the fluffiest pancakes you’ve ever made, this is your recipe!

With just a few ingredients and the action you have right now. Preheat the oven to 375 degrees and spray a muffin tin with non fat cooking spray. Spray a saute pan with cooking spray and saute the onions until the begin to become translucent. Add the spinach and garlic and continue to saute until wilted.

In a large mixing bowl, whisk together the whole eggs, egg whites, milk, salt, and pepper until frothy. Stir in the spinach mixture and cheese. Push the ham into each muffin hole by gently pressing it in the bottom so the ham creates the crust for the quiche. Try to make sure the ham isn’t sticking to fat over the edge or it will burn during cooking. Pour the egg mixture into each muffin hole and cook for 20 minutes or until the egg is cooked through and becomes fluffy.

These are great warm or cold and will keep well in an airtight container in the refrigerator. Tip: If you were planning on using these for a quick breakfast or more substantial meal, consider using a 6 cup muffin tin to create larger servings. Clean the fish and cut into medium pieces. 2 onion purple. The remaining peeled, sliced small.

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