Description
These Fluffy Japanese Soufflé Pancakes are incredibly light, airy, and tall, perfect for a decadent breakfast or brunch treat. Made with whipped egg whites folded into a delicate batter, these pancakes have a cloud-like texture and are served with sweetened whipped cream, assorted berries, powdered sugar, and maple syrup for a beautifully elegant presentation.
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)
Optional Sweetened Whipped Cream
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla extract
To Serve
- Sweetened whipped cream
- Assorted berries (such as strawberries, blueberries, raspberries)
- Powdered sugar
- Maple syrup
Instructions
- Separate eggs: Carefully separate the egg whites and yolks into two different mixing bowls, making sure not to break the yolks for the best texture.
- Make yolk batter: To the bowl with egg yolks, add milk, vanilla extract, and optional lemon zest. Whisk briefly to combine. Sift in the flour and baking powder, then whisk until smooth with no dry flour visible. Set aside.
- Beat egg whites: Add white vinegar or lemon juice to the egg whites. Using a hand mixer on medium speed, beat until frothy. Gradually add the granulated sugar, then increase to medium-high speed and beat until stiff peaks form.
- Fold meringue into batter: Gently fold one-third of the meringue into the yolk batter using a rubber spatula until combined with no streaks. Then fold in the remaining meringue gently until fully combined without overmixing to keep the batter airy.
- Prepare for cooking: Use a large spoon, cookie scoop, or transfer batter into a piping bag fitted with a large round tip to portion the batter.
- Cook pancakes: Heat a large nonstick pan over low heat and lightly oil it, then wipe off excess oil. Pipe or spoon 2 to 3 tall mounds of batter onto the pan. Cover with a lid and cook 7-8 minutes until the bottom is golden brown.
- Flip and finish cooking: Carefully flip the pancakes gently to retain shape, cover again, and cook for another 5-6 minutes until fully cooked and golden brown.
- Make whipped cream (optional): In a chilled bowl, combine cold heavy cream, sugar, and vanilla. Whisk by hand or with a mixer until firm peaks form. Keep refrigerated until ready to serve.
- Serve: Immediately plate the fluffy pancakes topped with sweetened whipped cream, assorted berries, powdered sugar, and drizzle with maple syrup for an irresistible treat.
Notes
- Use an electric stovetop if possible for better heat control.
- Be careful not to overmix the batter when folding in meringue to maintain fluffiness.
- If you don’t have a piping bag, use a spoon or cookie scoop but try to keep the batter tall for best results.
- Covering the pan while cooking helps cook the pancakes evenly and retain moisture.
- Optional lemon zest adds a fresh citrus note that complements the sweetness well.
- Whipped cream is best made fresh and kept cold until serving for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-frying, Folding
- Cuisine: Japanese
Nutrition
- Serving Size: 1 large soufflé pancake with toppings
- Calories: 320
- Sugar: 15g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Japanese soufflé pancakes, fluffy pancakes, souffle pancakes, Japanese breakfast, light pancakes
