Name: Fluffy Japanese Soufflé Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
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 (for cooking); Sweetened whipped cream; Assorted berries; Powdered sugar; Maple syrup; ½ cup heavy cream (cold); 1 tablespoon granulated sugar (more or less to your preference); ½ teaspoon vanilla

Jump to Recipe·Print Recipe

Why make this recipe

Fluffy Japanese Soufflé Pancakes are a delightful treat that stands out due to their soft, airy texture. They are perfect for breakfast, brunch, or even dessert. This recipe is ideal for those who love light and fluffy foods and want to impress family and friends with something a little different from regular pancakes. Plus, the use of simple ingredients makes them easy for anyone to whip up in their own kitchen.

How to make Fluffy Japanese Soufflé Pancakes

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 (for cooking)
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
½ cup heavy cream (cold)
1 tablespoon granulated sugar (more or less to your preference)
½ teaspoon vanilla

Directions:

Make the soufflé pancake batter:

In a mixing bowl, separate the egg whites from the yolks.
Add milk, vanilla extract, and lemon zest to the egg yolks, and mix until combined.
Sift in the flour and baking powder. Mix until just combined, then set aside.
In another bowl, whisk the egg whites until frothy. Gradually add sugar while whisking until stiff peaks form.
Fold the egg whites into the yolk mixture gently. Be careful not to deflate the batter.

Cook the pancakes:

Heat a non-stick skillet over low heat and lightly grease it with oil.
Use a round mold (or without one) to scoop the batter onto the skillet.
Cover the skillet with a lid and cook for about 5-7 minutes. Flip the pancakes and cook for another 5 minutes until golden and fluffy.

Optional sweetened whipped cream:

In a chilled bowl, whip the cold heavy cream with granulated sugar and vanilla until soft peaks form.

How to serve Fluffy Japanese Soufflé Pancakes

Serve the pancakes warm, stacked high. You can add sweetened whipped cream on top, sprinkle with powdered sugar, and garnish with fresh berries. A drizzle of maple syrup can bring even more sweetness and flavor.

How to store Fluffy Japanese Soufflé Pancakes

These pancakes are best served fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet over low heat to bring back their fluffy texture.

Tips to make Fluffy Japanese Soufflé Pancakes

Make sure to separate the egg whites and yolks completely. Any yolk in the whites can prevent them from whipping properly.
Use fresh eggs for the best rise and texture.
Be gentle when folding the egg whites into the batter to keep it airy.

Variation

You can add different flavors to the batter like matcha, cocoa powder, or fruit purees to create unique soufflé pancakes. You can also fill them with fresh fruit or chocolate chips before cooking.

FAQs

1. Can I use a different type of flour?
Yes, you can use cake flour for an even softer texture, but all-purpose flour works just fine.

2. What can I serve with these pancakes?
They pair wonderfully with fruits, whipped cream, and syrups. You can also add a sprinkle of nuts or chocolate for added flavor.

3. Are there any dietary adjustments I can make?
You can use dairy-free milk and substitute the sugar with a sweetener of your choice for a healthier option.