Fluffy Japanese Soufflé Pancakes Recipe
These Fluffy Japanese Soufflé Pancakes are light, airy, and irresistibly soft, made by whipping egg whites separately to create a soufflé-like texture. Perfectly sweet and tender, they are an elegant breakfast or brunch treat that melts in your mouth. Serve them with sweetened whipped cream, fresh berries, powdered sugar, or maple syrup for a delightful experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 medium soufflé pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Pancake Batter
- 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
Sweetened Whipped Cream (Optional)
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla extract
Instructions
- Separate the eggs. Carefully separate the egg yolks from the whites into two different bowls to prepare for whipping.
- Make the batter. In the bowl with the yolks, add milk, vanilla extract, and optional lemon zest. Whisk together until smooth. Sift in the flour and baking powder, then mix until just combined.
- Whip egg whites. Add the white vinegar or lemon juice to the egg whites. Using a hand mixer or stand mixer, beat whites until soft peaks form. Gradually add the granulated sugar while continuing to whip until stiff, glossy peaks form.
- Fold egg whites into batter. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it, then carefully fold in the remaining whites. Use a spatula to maintain the airy texture and avoid deflating the meringue.
- Prepare the pan. Heat a non-stick skillet or griddle over low heat and lightly brush with neutral oil. Low heat is crucial for even cooking without burning.
- Cook the pancakes. Using a spoon or ice cream scoop, carefully transfer scoops of batter onto the pan, shaping them into thick rounds. Cover the pan with a lid and cook for about 4-5 minutes until the underside is golden and the top has set slightly.
- Flip and cook the other side. Gently flip the pancakes with a spatula, cover again, and cook for another 4-5 minutes on low heat until fully cooked through and golden brown on both sides.
- Prepare whipped cream (optional). Whip the cold heavy cream with sugar and vanilla extract until soft peaks form. Keep chilled until serving.
- Serve. Plate the soufflé pancakes and top with sweetened whipped cream, fresh berries, a dusting of powdered sugar, and/or maple syrup as desired for a delicious and beautiful presentation.
Notes
- Use low heat during cooking to prevent burning while allowing pancakes to cook through.
- Folding the egg whites gently is key to achieving the fluffy texture.
- Optional lemon zest adds a bright flavor but can be omitted.
- Sweetened whipped cream can be made ahead and refrigerated.
- Serve immediately for best texture and appearance.
Keywords: Japanese soufflé pancakes, fluffy pancakes, souffle pancakes, breakfast pancakes, Japanese breakfast, airy pancakes, sweet breakfast
Find it online: https://busyrecipe.com/fluffy-japanese-souffle-pancakes-recipe/