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
