Fluffy Japanese Soufflé Pancakes Recipe
Learn how to make these delightful Fluffy Japanese Soufflé Pancakes that are as fun to make as they are to eat. These airy, cloud-like pancakes will impress anyone lucky enough to enjoy them!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 pancakes 1x
- Category: Breakfast or Brunch
- Method: Pan-Frying
- 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
For Cooking:
- Oil (any neutral oil)
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla
Instructions
- Make the soufflé pancake batter: Separate the egg whites and yolks. Whisk egg yolks with milk, vanilla, and lemon zest. Sift in flour and baking powder. Set aside. Beat egg whites with vinegar and sugar to stiff peaks. Fold meringue into yolk batter gently.
- Cook the pancakes: Heat a nonstick pan, portion batter, and cook covered until golden brown on both sides.
- Serve: Top pancakes with sweetened whipped cream, berries, powdered sugar, and maple syrup.
- Optional sweetened whipped cream: Whisk heavy cream, sugar, and vanilla until firm peaks form. Refrigerate until ready to use.
Notes
- Be gentle when folding the meringue into the batter to keep the pancakes fluffy.
- Keep pancakes tall while cooking to ensure a soufflé-like appearance.
- Start whipping cream on low speed to prevent splattering.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 8g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
Keywords: Japanese, Soufflé Pancakes, Fluffy, Breakfast, Brunch, Easy Recipe
