Why You’ll Love This Recipe
These pancakes have a unique airy texture achieved by folding stiff egg whites into a delicate batter, giving them a soufflé-like rise. Their lightness and height make them visually stunning, while the subtle lemon zest and vanilla add a fresh flavor. They are fun to make and versatile with various toppings like whipped cream, berries, and syrup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Sweetened whipped cream (optional):
- ½ cup cold heavy cream
- 1 tablespoon granulated sugar (adjust to preference)
- ½ teaspoon vanilla extract
Directions
Make the soufflé pancake batter:
- Separate the egg whites and yolks into separate bowls, being careful not to break the yolks.
- To the egg yolks, add milk, vanilla extract, and lemon zest. Whisk briefly until combined. Sift in flour and baking powder, whisking until smooth and no dry flour remains. Set aside.
- Add vinegar or lemon juice to egg whites. Using a hand mixer, beat on medium speed until frothy. Gradually add sugar, increasing speed to medium-high, and beat until stiff peaks form.
- Fold one-third of the stiff meringue into the yolk batter gently until no streaks remain. Add the remaining meringue and fold carefully until combined, avoiding deflating the mixture.
Cook the pancakes:
- Heat a large nonstick pan over low heat and lightly grease it with oil, wiping off excess.
- Using a spoon, large cookie scoop, or piping bag fitted with a large round tip, portion the batter into 2-3 tall pancakes.
- Cover the pan with a lid and cook for 7-8 minutes until the bottoms are golden brown.
- Carefully flip the pancakes, cover, and cook for another 5-6 minutes until golden and cooked through.
Optional sweetened whipped cream:
- In a bowl, whisk together heavy cream, sugar, and vanilla until firm peaks form. Keep refrigerated until ready to serve.
Serve:
- Serve pancakes immediately with whipped cream, berries, powdered sugar, and/or maple syrup.
Servings and timing
- Servings: 1 (2 to 3 pancakes)
- Prep time: 7 minutes
- Cook time: 13 minutes
- Total time: 20 minutes
Variations
- Add a pinch of cinnamon or nutmeg to the batter for a warm spice twist.
- Use lemon zest for a brighter citrus flavor or omit for classic vanilla.
- Top with fruit compote, chocolate sauce, or honey for variety.
- Make mini pancakes using a smaller scoop for bite-sized treats.
- Substitute regular milk with plant-based milk for dairy-free options.
Storage/Reheating
These pancakes are best enjoyed fresh as they lose some fluffiness over time. If needed, reheat gently in a low oven or on a skillet to warm without overcooking.
FAQs
Why are my pancakes not fluffy?
Make sure to beat egg whites to stiff peaks and fold gently to avoid deflating the batter.
Can I use a blender for the batter?
No, folding meringue by hand preserves the airiness needed for fluffy pancakes.
How do I keep pancakes tall?
Use a piping bag or a large scoop and avoid spreading batter too thin.
Can I make these vegan?
Traditional soufflé pancakes use eggs and dairy; vegan versions require egg replacers and dairy substitutes but may not be as fluffy.
What’s the best pan for cooking?
A heavy-bottom nonstick pan with a lid works best on low heat.
Can I freeze leftovers?
Freezing is not recommended as texture changes and fluffiness will be lost.
How to serve for brunch?
Stack with whipped cream, fresh berries, and a drizzle of maple syrup.
Is lemon zest necessary?
It’s optional but adds a fresh, citrus note that complements the sweetness.
Can I add chocolate chips?
Yes, fold them gently into the batter before cooking.
How to prevent burning?
Cook on low heat and cover the pan to ensure even cooking without burning.
Conclusion
Fluffy Japanese Soufflé Pancakes are a delightful twist on traditional pancakes, offering a light, airy texture and elegant presentation. Perfect for impressing guests or treating yourself, these pancakes are delicious topped with whipped cream, fresh fruit, and syrup. With a little care and patience, you can master these fluffy delights and enjoy a special breakfast or dessert anytime.
Print
Fluffy Japanese Soufflé Pancakes
- Total Time: 20 minutes
- Yield: 1 serving (2 to 3 pancakes)
- Diet: Vegetarian
Description
Fluffy Japanese Soufflé Pancakes are irresistibly light, airy, and pillowy soft pancakes that impress with their height and delicate texture, perfect for breakfast, snacks, or dessert.
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
- Neutral oil (for cooking)
Optional toppings:
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
Sweetened whipped cream (optional):
- ½ cup cold heavy cream
- 1 tablespoon granulated sugar (adjust to preference)
- ½ teaspoon vanilla extract
Instructions
- Separate egg whites and yolks into separate bowls, being careful not to break the yolks.
- To the egg yolks, add milk, vanilla extract, and lemon zest. Whisk briefly until combined. Sift in flour and baking powder, whisking until smooth and no dry flour remains. Set aside.
- Add vinegar or lemon juice to egg whites. Using a hand mixer, beat on medium speed until frothy. Gradually add sugar, increasing speed to medium-high, and beat until stiff peaks form.
- Fold one-third of the stiff meringue into the yolk batter gently until no streaks remain. Add remaining meringue and fold carefully until combined, avoiding deflating the mixture.
- Heat a large nonstick pan over low heat and lightly grease with oil, wiping off excess.
- Using a spoon, large cookie scoop, or piping bag fitted with a large round tip, portion the batter into 2-3 tall pancakes.
- Cover the pan with a lid and cook for 7-8 minutes until bottoms are golden brown.
- Carefully flip pancakes, cover, and cook for another 5-6 minutes until golden and cooked through.
- For sweetened whipped cream, whisk heavy cream, sugar, and vanilla until firm peaks form. Keep refrigerated until serving.
- Serve pancakes immediately with whipped cream, berries, powdered sugar, and/or maple syrup.
Notes
- Add a pinch of cinnamon or nutmeg for a warm spice twist.
- Use lemon zest for a brighter citrus flavor or omit for classic vanilla.
- Top with fruit compote, chocolate sauce, or honey for variety.
- Make mini pancakes using a smaller scoop for bite-sized treats.
- Substitute regular milk with plant-based milk for dairy-free options.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg
