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Super Fluffy Gluten-Free Japanese Souffle Pancakes
Super Fluffy Gluten-Free Japanese Souffle Pancakes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a batch of gluten-free souffle pancakes - light, fluffy, and even more delicious than traditional ones!
Ingredients:
  • 0.25 cup gluten-free all-purpose baking flour (such as Bob's Red Mill®)
  • 0.25 cup buttermilk
  • 1 tablespoon vanilla extract
  • 0.5 teaspoon baking powder
  • 2 large egg yolks
  • 1 pinch salt
  • 4 large egg whites
  • 0.25 cup white sugar
  • 1 pinch cream of tartar
  • 1.5 teaspoons vegetable oil, or as needed
Instructions:
  • In a mixing bowl, whisk together flour, buttermilk, vanilla, baking powder, egg yolks, and salt to create the batter.
  • In a glass, metal, or ceramic bowl, whip egg whites on medium-high speed until foamy. Gradually add sugar and cream of tartar with the mixer running. Continue whipping until soft to medium peaks form. Peaks should slightly curve downwards when the beater is lifted. Whites will become opaque and noticeably increase in volume.
  • Gently fold 1/3 of the whipped whites into the pancake batter using a spatula or wooden spoon. Gradually fold in the rest of the whites in batches, ensuring no large clumps of egg whites remain in the batter.
  • Prepare round metal molds by greasing them and placing them in a lightly greased pan over medium-low heat. Fill molds two-thirds full with batter. Cover the pan and cook until the bottoms are golden brown and bubbles break the surface, approximately 10 minutes. Flip, cover, and continue cooking until golden brown on the other side and the tops spring back when touched, around 5 more minutes.

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