Description
Fluffy Japanese Soufflé Pancakes are cloud-like, jiggly pancakes that rise tall and light, elevating breakfast into a special treat. With a soft, pillowy texture and golden crust, these pancakes are surprisingly easy to make but feel impressively luxurious.
Ingredients
Eggs (separated)
Milk
All-purpose flour
Baking powder
Sugar
Cream of tartar (or lemon juice as a substitute)
Vanilla extract
Oil or butter (for greasing the pan)
Instructions
- Separate the eggs into yolks and whites. Chill the egg whites briefly to help with fluffiness.
- Whisk the yolks with milk and vanilla until smooth. Sift in the flour and baking powder, and whisk until just combined.
- Beat the egg whites with cream of tartar and sugar until stiff, glossy peaks form.
- Gently fold one-third of the meringue into the yolk batter to lighten it, then carefully fold in the remaining meringue without deflating the air.
- Preheat a nonstick pan over very low heat and lightly grease it.
- Using a ring mold or spoon, mound the batter into the pan. Add a splash of water to create steam, then cover and cook for 4–5 minutes.
- Gently flip the pancakes using a rolling motion, add more water, cover, and cook for another 4–5 minutes until golden on both sides.
- Transfer the pancakes to plates, dust with powdered sugar, add whipped cream or berries, and serve immediately.
Notes
- For a matcha twist, stir in matcha powder for a green tea flavor.
- Fruit add-ins like chocolate chips, blueberries, or citrus zest can be folded into the batter.
- For a vegan version, try using dairy-free milk and whipped aquafaba instead of egg whites.
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
