Fluffy Japanese Soufflé Pancakes Recipe
Fluffy Japanese Soufflé Pancakes are irresistibly light and airy stacks perfect for a special breakfast or brunch. These pancakes are made by folding whipped egg whites into a rich batter, resulting in tall, cloud-like pancakes with a delicate texture. Served with sweetened whipped cream, fresh berries, powdered sugar, and maple syrup, they create a beautifully elegant and delicious treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 to 3 servings 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)
Sweetened Whipped Cream
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla extract
Toppings
- Assorted berries
- Powdered sugar
- Maple syrup
Instructions
- Separate eggs: Carefully separate the egg whites and yolks into separate mixing bowls, making sure not to break the yolks.
- Prepare yolk mixture: To the egg yolks, add milk, vanilla extract, and lemon zest. Whisk briefly until combined. Then sift in the flour and baking powder and whisk until smooth with no dry flour visible. Set aside.
- Beat egg whites: Add vinegar or lemon juice to the egg whites. Using a hand mixer, beat on medium speed until frothy. Gradually add granulated sugar a little at a time.
- Form stiff peaks: Increase mixer speed to medium-high and continue beating until stiff peaks form in the egg whites.
- Fold first meringue portion: Add one-third of the stiff peak meringue to the yolk batter. Gently fold using a rubber spatula until evenly combined with no streaks.
- Fold remaining meringue: Add the remaining meringue to the batter and gently fold until combined and streak-free, being careful not to overmix or deflate the batter.
- Prepare to cook: Use a large spoon, cookie scoop, or transfer batter to a piping bag fitted with a large round tip for shaping pancakes.
- Heat pan: Warm a large nonstick pan over low heat and lightly grease with a neutral oil. Wipe away any excess oil for best results.
- Cook pancakes – first side: Portion 2 to 3 pancake mounds in the pan, keeping them tall. Cover with a lid and cook for about 7 to 8 minutes until the bottom is golden brown.
- Cook pancakes – second side: Gently flip the pancakes, cover again, and cook for 5 to 6 minutes until golden brown and cooked through.
- Make sweetened whipped cream (optional): In a bowl, combine cold heavy cream, sugar, and vanilla. Whisk by hand or with a hand mixer starting on low speed until firm peaks form. Keep refrigerated until serving.
- Serve pancakes: Plate the pancakes immediately and serve with sweetened whipped cream, assorted berries, a dusting of powdered sugar, and maple syrup.
Notes
- Use a low heat setting and cover the pan with a lid to cook the pancakes evenly without burning.
- Be gentle when folding the meringue into the batter to maintain the mixture’s airiness.
- For the best height, pipe or scoop tall mounds of batter.
- Keeping the heavy cream cold helps it whip faster and hold its shape better.
- Electric stovetops work best for consistent low heat control when cooking these soufflé pancakes.
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