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Japanese Soufflé Pancakes

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Japanese Soufflé Pancakes are incredibly fluffy, airy, and melt-in-your-mouth. These thick, pillowy pancakes are made by folding whipped egg whites into the batter, creating a delicate texture that’s perfect for breakfast or brunch.

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 (for cooking – any neutral oil)

Sweetened whipped cream (optional)

Assorted berries (optional)

Powdered sugar (optional)

Maple syrup (optional)

½ cup heavy cream, cold (for whipped cream)

1 tablespoon granulated sugar (for whipped cream)

½ teaspoon vanilla extract (for whipped cream)

Instructions

  1. In a medium bowl, whisk together egg yolks, milk, vanilla extract, and lemon zest (if using) until smooth.
  2. In another bowl, sift the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, stirring gently until smooth and lump-free.
  3. In a separate bowl, beat the egg whites and vinegar (or lemon juice) with an electric mixer until soft peaks form. Slowly add sugar, one tablespoon at a time, and continue beating until stiff peaks form. Be careful not to overbeat.
  4. Gently fold the egg whites into the pancake batter, taking care not to deflate the airiness. The batter should be light and airy.
  5. Heat a non-stick skillet or griddle over low heat and lightly oil it. Spoon ¼ cup of batter onto the skillet for each pancake. Use a ring mold if desired to maintain height. Cook on low heat for 3-4 minutes, until edges set and top bubbles slightly. Flip, cover, and cook for another 3-4 minutes, allowing the pancake to puff up.
  6. Carefully remove the pancakes and stack them on a plate. Top with sweetened whipped cream, fresh berries, powdered sugar, and syrup as desired.

Notes

For gluten-free pancakes, use a gluten-free flour blend.

Customize the batter by adding matcha powder, cocoa powder, or cinnamon for flavor variations.

Use a dairy-free milk option like almond or oat milk to make the pancakes dairy-free.

If you don’t have a ring mold, simply spoon the batter directly onto the pan, but it may not be as tall.

Nutrition

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