Orange Fluffy Soufflé Pancake Stack with Fresh Orange Cream
This recipe creates tall, airy, cloud-like pancakes infused with fresh orange zest and juice, layered with a lightly sweetened orange whipped cream. The texture is extremely soft and fluffy, almost like a soufflé, with bright citrus flavor throughout.
Ingredients
For the pancake batter:
2 cups all-purpose flour
3 tablespoons cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
4 large eggs, separated
1 1/4 cups whole milk, room temperature
1/3 cup freshly squeezed orange juice
2 tablespoons orange zest (from about 2–3 oranges)
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
4 tablespoons unsalted butter, melted and cooled
For the orange whipped cream:
1 1/2 cups heavy whipping cream, cold
3 tablespoons powdered sugar
2 tablespoons freshly squeezed orange juice
1 teaspoon finely grated orange zest
For the orange syrup glaze:
1/2 cup freshly squeezed orange juice
1/4 cup granulated sugar
1 teaspoon cornstarch
1 tablespoon water
Optional garnish:
Fresh orange segments
Extra zest
Light dusting of powdered sugar
Step 1: Preparing the Dry Ingredients
In a large mixing bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Sifting is important because it aerates the flour and removes any lumps, which contributes to the fluffiness of the final pancakes. After sifting, whisk in the granulated sugar and set aside.
Step 2: Preparing the Egg Yolk Mixture
In a separate bowl, add the egg yolks. Whisk lightly until smooth. Add the milk, freshly squeezed orange juice, orange zest, and vanilla extract. Mix until fully combined. Slowly drizzle in the melted butter while whisking continuously so that it incorporates evenly without separating.
Step 3: Combining Wet and Dry Mixtures
Make a well in the center of the dry ingredients. Pour in the egg yolk mixture gradually while whisking gently. Mix just until no dry streaks remain. Do not overmix. The batter should be smooth but slightly thick.
Step 4: Preparing the Egg Whites for Maximum Fluffiness
In a clean, grease-free bowl, add the egg whites and cream of tartar. Using an electric mixer, beat on medium speed until foamy. Increase speed to high and continue beating until stiff, glossy peaks form. The egg whites should stand upright when the beaters are lifted.
This step is critical. Properly whipped egg whites are what create the dramatic height and airy structure.
Step 5: Folding the Egg Whites
Add one-third of the whipped egg whites into the batter and gently fold to lighten it. Then add the remaining whites in two batches. Use a spatula and fold carefully from bottom to top, rotating the bowl as you go. Avoid stirring or pressing down, as this will deflate the air.
The final batter should look light, airy, and mousse-like.
Step 6: Cooking the Pancakes
Heat a non-stick skillet over very low heat. Lightly grease with butter or neutral oil. For tall pancakes, you may use metal ring molds placed in the pan.
Spoon batter into the molds or directly into the pan, building height rather than spreading outward. Cover the pan with a lid to trap steam, which helps the pancakes rise.
Cook on low heat for 4 to 5 minutes. You should see bubbles forming on the surface. Carefully flip using a wide spatula. Cover again and cook another 3 to 4 minutes until fully set and golden.
Keep finished pancakes warm in a low oven while cooking remaining batter.
Step 7: Preparing the Orange Whipped Cream
In a chilled bowl, pour the cold heavy cream. Beat on medium speed until soft peaks form. Add powdered sugar, orange juice, and zest. Continue beating until firm peaks form but do not overwhip. The cream should be smooth and spreadable.
Step 8: Making the Orange Syrup Glaze
In a small saucepan over medium heat, combine orange juice and sugar. Stir until sugar dissolves. In a separate cup, mix cornstarch with water to create a slurry. Pour slurry into the saucepan while stirring continuously. Cook until the mixture thickens into a glossy syrup. Remove from heat and let cool slightly.
Step 9: Assembling the Stack
Place one pancake on a serving plate. Spread a generous layer of orange whipped cream. Add another pancake and repeat. Finish with a final layer of cream on top.
Drizzle the warm orange syrup glaze over the stack, allowing it to cascade down the sides. Garnish with fresh orange segments and a light sprinkle of zest if desired.
Texture and Flavor Notes
The pancakes should be extremely soft and airy inside, almost like a sponge cake. The orange zest provides aromatic citrus oils, while the juice adds brightness and subtle acidity. The whipped cream adds a smooth, creamy contrast, and the glaze enhances the orange flavor with a gentle sweetness.
Storage and Reheating
These pancakes are best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat or in a microwave at low power to avoid drying out.