Fluffy Japanese Soufflé Pancakes

Why You’ll Love This Recipe

You’ll love this recipe because it creates those iconic soufflé pancakes with a soft, pillowy texture using simple ingredients and a straightforward technique. The combination of whipped egg whites and careful cooking gives these pancakes their signature height and fluffiness. Paired with classic toppings, they make an impressive and delicious treat.

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
• Neutral oil for cooking

Optional toppings:

• Sweetened whipped cream
• Assorted berries
• Powdered sugar
• Maple syrup

For the sweetened whipped cream (optional):

• ½ cup cold heavy cream
• 1 tablespoon granulated sugar (adjust to taste)
• ½ teaspoon vanilla extract

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

Directions

Make the pancake batter:

1. Separate the egg yolks and whites into two bowls.
2. In the yolk bowl, whisk together the egg yolks, milk, vanilla extract, and lemon zest until combined.
3. Sift the flour and baking powder into the yolk mixture and whisk until smooth.

Prepare the meringue:

4. Add white vinegar (or lemon juice) to the egg whites. Using an electric mixer, beat the egg whites until foamy. Gradually add the sugar and continue beating until stiff, glossy peaks form.

Combine and cook:

5. Gently fold one-third of the meringue into the yolk batter to lighten it. Then carefully fold in the remaining meringue until just combined—do not overmix.
6. Heat a non-stick skillet over low heat and lightly grease with neutral oil.
7. Use a large spoon or ice cream scoop to gently place batter into the skillet, forming thick rounds. Cover the pan with a lid.
8. Cook for about 4-5 minutes until the bottoms are golden and the pancakes have set on the sides. Carefully flip and cook the other side for another 4-5 minutes with the lid on.
9. Remove the pancakes and keep warm. Repeat with remaining batter.

Prepare whipped cream (optional):

10. Whip the heavy cream with sugar and vanilla until soft peaks form.

Serve:

11. Stack the pancakes and top with whipped cream, fresh berries, powdered sugar, and a drizzle of maple syrup.

Servings and timing

This recipe makes about 4 large pancakes (2 servings).
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: About 30 minutes

Variations

• Add cocoa powder to the batter for chocolate soufflé pancakes.
• Use flavored extracts like almond or orange for a different aroma.
• Top with caramelized bananas or toasted nuts.
• Incorporate matcha powder into the batter for green tea flavor.
• Use dairy-free milk and cream alternatives for a vegan version.

Storage/Reheating

Soufflé pancakes are best enjoyed fresh as they lose their fluffiness when stored. If needed, store covered at room temperature for a few hours. Reheat gently in a low oven or microwave briefly to warm.

FAQs

How do I get the pancakes so fluffy?

Whipping egg whites into stiff peaks and folding gently into the batter traps air, creating the signature fluffiness.

Can I make these pancakes ahead of time?

They are best served immediately but can be made a few hours ahead and gently reheated.

What pan works best?

Use a non-stick skillet or griddle with a lid to trap steam while cooking.

Can I freeze these pancakes?

Freezing is not recommended as it affects texture.

How do I prevent pancakes from burning before cooking through?

Cook on low heat with a lid to allow even cooking without burning.

Can I use baking powder instead of vinegar?

Vinegar reacts with baking powder for lift, so both are used for best results.

Can I make smaller pancakes?

Yes, adjust cooking time accordingly.

What if my meringue deflates?

Beat egg whites again or start fresh; folding gently helps retain air.

Is lemon zest necessary?

It adds brightness but can be omitted.

How do I store leftover whipped cream?

Keep refrigerated in an airtight container and use within 24 hours.

Conclusion

Fluffy Japanese soufflé pancakes offer an extraordinary breakfast experience with their airy texture and delicate flavor. With simple ingredients and careful technique, you can create light, jiggly pancakes that impress and satisfy. Perfectly paired with whipped cream and fresh fruit, they’re a delightful way to start any day or celebrate a special occasion.

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