Fluffy Rhubarb Soufflé Pancakes
These Fluffy Rhubarb Soufflé Pancakes are ultra-light, slightly tangy, and sweetened just enough to let the rhubarb shine. A perfect spring brunch recipe, they’re stacked high, finished with a dusting of powdered sugar, and ideal for those who crave texture and flavor in equal measure.
Ingredients
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs separated
- ¾ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup fresh rhubarb chopped
- 2 tablespoons unsalted butter for cooking
- Powdered sugar for dusting
- Fresh raspberries and mint leaves for garnish (optional)
Instructions
- Mix dry ingredients: Whisk together flour, sugar, baking powder, and salt to combine evenly.
- Mix wet ingredients: Whisk egg yolks, milk, and vanilla, then combine with dry ingredients to form a smooth batter.
- Beat egg whites: Whip egg whites until stiff peaks form—this gives the pancakes their fluffy texture.
- Fold egg whites into batter: Gently fold whipped egg whites into the batter in two parts, keeping it airy.
- Add rhubarb: Fold in chopped rhubarb carefully to evenly distribute without deflating the batter.
- Cook the pancakes: Cook 1/4 cup of batter per pancake on a buttered skillet over medium heat, 2–3 minutes per side until golden and puffy.
- Serve: Stack, dust with powdered sugar, and garnish with raspberries and mint if desired. Serve immediately.