Print

Fluffy Japanese Soufflé Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fluffy Japanese Soufflé Pancakes are light, airy, and cloud-like with a delicate texture. Topped with sweetened whipped cream, berries, and syrup, they offer an indulgent breakfast or dessert experience that will impress anyone!

  • Author: Tina
  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving (2-3 pancakes)
  • Category: Breakfast, Dessert
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegetarian

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)

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, ½ teaspoon vanilla extract

Instructions

  1. Separate the egg whites and yolks into two different mixing bowls, making sure not to break the yolk.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.
  8. Serve the pancakes immediately, topped with sweetened whipped cream, assorted berries, powdered sugar, and/or maple syrup.
  9. For the 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.

Notes

  • Flavor Variations: Add a dash of cinnamon or nutmeg to the batter for a warm, spiced flavor.
  • Toppings: Try fresh fruit like strawberries, blueberries, or bananas, or even drizzle with chocolate sauce for an extra treat.
  • Dairy-Free: Use a dairy-free milk (like almond or coconut milk) and opt for coconut cream in place of heavy cream for the whipped topping.
  • Storage/Reheating: Best enjoyed immediately. Store leftovers in an airtight container and reheat by steaming or microwaving for a few seconds.

Nutrition

Find it online: https://cheftinaskitchen.com/fluffy-japanese-souffle-pancakes/