Name: Fluffy Japanese Soufflé Pancakes Recipe
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 (any neutral oil, for cooking); ½ cup heavy cream (cold); 1 tablespoon granulated sugar (more or less to your preference); ½ teaspoon vanilla extract; Assorted berries; Powdered sugar; Maple syrup

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Introduction

Fluffy Japanese soufflé pancakes are a delightful twist on classic pancakes, known for their airy, cloud-like texture and tall, jiggly appearance. Perfect for a special breakfast or brunch, these pancakes pair beautifully with whipped cream, fresh berries, and a drizzle of maple syrup.

A stack of two thick, fluffy, pale yellow soufflé pancakes sits on a square white plate with rough edges placed on a white marbled surface. On the top pancake, there is a dollop of white whipped cream with two bright red, sliced strawberries with green leaves partially inserted in the cream. One whole strawberry lies to the right side of the plate. A gold and black fork is placed diagonally on the bottom left of the plate. The background shows soft-focus white ceramic containers and white tiles. photo taken with an iphone --ar 4:5 --v 7

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)
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

Instructions

Step 1: Separate the egg whites and yolks into two bowls, being careful not to break the yolks.
Step 2: In the bowl with egg yolks, add milk, vanilla extract, and lemon zest. Whisk briefly until combined. Sift in the flour and baking powder, then whisk until smooth with no dry flour visible. Set aside.
Step 3: Add vinegar or lemon juice to the egg whites. Using a hand mixer on medium speed, beat until frothy.
Step 4: Gradually add granulated sugar to the egg whites while continuing to beat. Increase speed to medium-high and beat until stiff peaks form.
Step 5: Fold one-third of the stiff meringue gently into the egg yolk batter using a rubber spatula until evenly combined and no streaks remain.
Step 6: Fold the remaining meringue into the batter gently until combined. Avoid over-mixing to prevent deflating the batter.
Step 7: Prepare a large spoon, cookie scoop, or piping bag with a large round tip to portion the batter.
Step 8: Heat a large nonstick pan over low heat and lightly grease with oil. Wipe away excess oil. An electric stovetop works best.
Step 9: Scoop or pipe 2 to 3 mounds of batter into the pan, keeping them tall for the best appearance.
Step 10: Cover the pan with a lid and cook for 7 to 8 minutes until the bottoms are golden brown.
Step 11: Gently flip the pancakes, cover again, and cook for another 5 to 6 minutes until golden and cooked through.
Step 12: Serve immediately with sweetened whipped cream, assorted berries, powdered sugar, and maple syrup.
Step 13 (Optional): To make sweetened whipped cream, combine cold heavy cream, sugar, and vanilla in a bowl. Whisk by hand or with a mixer on low to medium-low speed until firm peaks form. Keep refrigerated until ready to use.

Tips & Variations

For best results, use an electric stovetop and keep heat low to cook pancakes evenly without burning.
Folding the meringue gently and in stages helps keep the batter airy and light.
Try adding a bit of matcha powder or cocoa powder to the batter for a flavor twist.
If you don’t have a piping bag, a large spoon or cookie scoop works well to shape the pancakes tall.
Serve with your favorite toppings such as fresh fruit compote, chocolate sauce, or honey for variety.

Storage

These soufflé pancakes are best enjoyed fresh as they can lose their height and fluffiness when stored. If you have leftovers, store pancakes in an airtight container in the refrigerator for up to 1 day. Reheat gently in a low oven or on a nonstick pan over low heat to preserve their softness. Avoid microwaving to prevent them becoming rubbery.

How to Serve

A stack of three thick, fluffy light yellow pancakes sits on a small white marble plate. The top pancake is covered with a dollop of white cream, dark purple berry jam, and golden syrup dripping down the sides and pooling on the plate. Around the base are scattered blackberries and blueberries with a light dusting of powdered sugar. Behind the pancakes is a glass jar filled with more berry jam and a spoon inside. The background is dark, contrasting with the bright pancakes and white plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter in advance?

It’s best to prepare and cook the batter immediately to maintain the meringue’s volume and achieve the fluffy texture. Waiting too long causes the batter to deflate.

What if I don’t have white vinegar or lemon juice?

White vinegar or lemon juice helps stabilize the egg whites, but if you don’t have them, you can substitute with a few drops of cream of tartar. However, the texture may vary slightly.