Fluffy Japanese Soufflé Pancakes
Japanese soufflé pancakes are the epitome of light and airy indulgence. These pancakes are known for their tall, pillowy texture that practically melts in your mouth. They are perfect for breakfast, brunch, or any occasion, and customizable with a variety of toppings.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-25 minutes
- Yield: 2-3 servings (depending on pancake size)
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
2 large eggs
2 tablespoons milk
½ teaspoon vanilla extract
1 teaspoon lemon zest (optional)
¼ cup all-purpose flour (fluffed, spooned, and leveled)
¼ teaspoon baking powder
½ teaspoon white vinegar (or lemon juice)
2 tablespoons granulated sugar
Oil (any neutral oil, for cooking)
Optional toppings: sweetened whipped cream, assorted berries, powdered sugar, maple syrup
For the sweetened whipped cream (optional):
½ cup heavy cream (cold)
1 tablespoon granulated sugar (more or less to your preference)
½ teaspoon vanilla
Instructions
- Prepare the pancake batter: In a medium bowl, separate the egg whites from the yolks. In a separate bowl, whisk together the egg yolks, milk, vanilla extract, lemon zest (if using), and granulated sugar. Stir in the flour, baking powder, and white vinegar (or lemon juice) until well combined.
- Whip the egg whites: In a clean bowl, use an electric mixer to beat the egg whites until stiff peaks form (about 3-5 minutes).
- Combine the egg whites with the yolk mixture: Gently fold the whipped egg whites into the egg yolk mixture using a spatula. Be careful not to deflate the egg whites too much.
- Cook the pancakes: Heat a non-stick pan over low to medium heat and lightly grease it with oil. Pour a small amount of batter onto the pan, using a ring mold if desired. Cover the pan with a lid and cook for 3-4 minutes, until the bottoms are golden and the tops begin to firm up. Flip gently and cook for another 2-3 minutes, or until fully cooked. Repeat with the remaining batter.
- Prepare the whipped cream: While the pancakes are cooking, whip the heavy cream, sugar, and vanilla in a chilled bowl until soft peaks form. Set aside.
- Serve: Stack the pancakes on a plate and top with whipped cream, berries, powdered sugar, or maple syrup as desired.
Notes
For a vegan option, substitute the eggs with aquafaba (chickpea brine) and use dairy-free milk.
Add cinnamon or matcha powder to the batter for different flavor variations.
If you prefer a sweeter pancake, you can increase the amount of sugar in the batter.
For extra fluff, ensure the egg whites are beaten to stiff peaks and the batter is cooked gently over low heat.
Nutrition
- Serving Size: 1 pancake (without toppings)
- Calories: 200
- Sugar: 10g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
