Fluffy Japanese Soufflé Pancakes

Why You’ll Love This Recipe

I love these pancakes because they’re like little pillows of joy that melt in your mouth! The combination of the airy texture from the meringue and the rich flavor of the batter creates an unforgettable experience. What I particularly appreciate is how customizable they are. You can top them with whipped cream, berries, or syrup to suit your taste. Plus, the process of making these fluffy pancakes is incredibly rewarding—they look so impressive and are surprisingly simple to prepare with a little patience!

Ingredients

For the 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

For the sweetened whipped cream (optional):

½ cup heavy cream (cold)

1 tablespoon granulated sugar (more or less to your preference)

½ teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Soufflé Pancake Batter:

Separate the egg whites and yolks into two different mixing bowls, making sure not to break the yolk.

To the egg yolks, add the milk, vanilla extract, and lemon zest (if using), and whisk briefly until combined. Sift in the flour and baking powder, then whisk until smooth, ensuring no dry flour is left. Set aside.

In the bowl with the egg whites, add the vinegar or lemon juice. Use a hand mixer to beat the egg whites on medium speed until frothy. Gradually add the sugar, a little at a time, while continuing to beat. Once all the sugar is added, increase the speed to medium-high and beat until stiff peaks form.

Gently fold ⅓ of the meringue into the egg yolk batter using a rubber spatula, making sure to fold gently to avoid deflating the meringue. Add the remaining meringue in two batches, folding gently until fully combined and no streaks remain. Be careful not to overmix, as this will deflate the batter.

Cook the Pancakes:

Heat a large nonstick pan over low heat and lightly grease it with oil, wiping away any excess. (An electric stovetop works best for this recipe.)

Using a spoon, cookie scoop, or piping bag, portion the batter into the pan to form 2 to 3 pancakes. Try to keep the batter tall to help achieve that fluffy, stacked look.

Cover the pan with a lid and cook for 7 to 8 minutes until the bottom is golden brown. Gently flip the pancakes and cover again, cooking for an additional 5 to 6 minutes until golden and cooked through.

Serve the pancakes immediately, topped with sweetened whipped cream, assorted berries, powdered sugar, and/or maple syrup.

Optional Sweetened Whipped Cream:

In a mixing bowl, combine the cold heavy cream, sugar, and vanilla extract. Whisk by hand or with a hand mixer until soft peaks form, or to your desired consistency. Keep refrigerated until ready to use.

Servings and Timing

This recipe makes 1 serving of 2 to 3 pancakes, perfect for a single indulgent breakfast or dessert. The prep time is around 7 minutes, and the cooking time is about 13 minutes, making the total time approximately 20 minutes.

Variations

Flavor Variations: Add a dash of cinnamon or nutmeg to the batter for a warm, spiced flavor.

Toppings: Switch up the toppings by adding fresh fruit like strawberries, blueberries, or bananas, or even a drizzle of chocolate sauce for an extra treat.

Dairy-Free: Use a dairy-free milk (such as almond or coconut milk) and opt for coconut cream in place of heavy cream for the whipped topping.

Storage/Reheating

These pancakes are best enjoyed immediately, while they’re still light and fluffy. However, if you have leftovers, you can store them in an airtight container in the fridge for 1-2 days. To reheat, steam the pancakes in a heatproof dish over boiling water or microwave them for about 20 seconds (be careful not to overheat as they may lose their fluffiness).

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter just before cooking to maintain the fluffy texture. The meringue can deflate if left too long, affecting the pancakes’ fluffiness.

Can I use a different flour?

For best results, stick with all-purpose flour, as it helps achieve the right texture. If you need a gluten-free option, you can try using a gluten-free all-purpose flour blend.

Why do I need to fold the meringue gently?

Gently folding the meringue helps preserve the air bubbles that make the pancakes fluffy. Overmixing can cause the batter to deflate, resulting in dense pancakes.

Can I make these pancakes without a hand mixer?

While a hand mixer makes beating the egg whites easier, you can use a whisk if you prefer. It will take a little more effort to achieve stiff peaks, but it’s definitely doable!

Can I double this recipe?

Yes, you can double the recipe! Just be sure to use a larger pan and increase the cooking time slightly to accommodate the extra batter.

Conclusion

Fluffy Japanese Soufflé Pancakes are the ultimate breakfast or dessert treat. They’re soft, airy, and incredibly fun to make. With their pillowy texture and a little sweetness from the whipped cream and fruit, they’re perfect for any occasion. Whether you’re treating yourself or impressing guests, these pancakes are sure to be a showstopper. Give them a try—you’ll love the soft, jiggly goodness

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