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Fluffy Japanese Soufflé Pancakes Recipe

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3.8 from 12 reviews

Fluffy Japanese Soufflé Pancakes are thick, airy, and soft pancakes made with whipped egg whites folded into a light batter, resulting in a soufflé-like texture. They are gently cooked on the stovetop and typically served with sweetened whipped cream, fresh berries, powdered sugar, and maple syrup for a delightful breakfast or dessert treat.

Ingredients

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)

Sweetened Whipped Cream

  • ½ cup heavy cream (cold)
  • 1 tablespoon granulated sugar (more or less to your preference)
  • ½ teaspoon vanilla extract

For Serving

  • Assorted berries
  • Powdered sugar
  • Maple syrup

Instructions

  1. Separate the Eggs: Carefully separate the egg whites and yolks into separate mixing bowls, ensuring the yolks remain intact.
  2. Prepare the Yolk Mixture: To the egg yolks, add milk, vanilla extract, and lemon zest, then whisk briefly to combine. Sift in the flour and baking powder and whisk until smooth, with no dry flour remaining. Set aside.
  3. Beat the Egg Whites: Add vinegar or lemon juice to the egg whites and use a hand mixer on medium speed to froth. Gradually add sugar, increasing the mixer speed to medium-high, and beat until stiff peaks form.
  4. Fold the Meringue into the Batter: Add one third of the stiff egg white meringue into the yolk batter. Gently fold using a rubber spatula until just combined without streaks. Add the remaining meringue and fold carefully until fully incorporated, avoiding overmixing to keep the batter fluffy.
  5. Prepare for Cooking: Use a large spoon, cookie scoop, or piping bag fitted with a large round tip to portion the batter for pancakes.
  6. Heat the Pan: Preheat a large nonstick pan over low heat and lightly grease with a neutral oil, wiping away excess oil for a clean surface. An electric stovetop is recommended for even heat control.
  7. Cook the Pancakes: Scoop or pipe 2 to 3 tall mounds of batter onto the pan. Cover with a lid and cook for 7 to 8 minutes until the bottom is golden brown.
  8. Flip and Continue Cooking: Carefully flip the pancakes, recover with the lid, and cook for an additional 5 to 6 minutes until golden brown and cooked through.
  9. Make Sweetened Whipped Cream (Optional): In a mixing bowl, combine cold heavy cream, sugar, and vanilla extract. Whisk by hand or with a hand mixer starting on low speed and increase as needed until firm peaks form. Keep refrigerated until serving.
  10. Serve: Serve the pancakes immediately topped with sweetened whipped cream, assorted berries, a dusting of powdered sugar, and a drizzle of maple syrup for a delicious breakfast experience.

Notes

  • Use an electric stovetop for better heat control and consistent cooking temperature.
  • Be gentle when folding the meringue into the yolk mixture to avoid deflating the batter.
  • Keeping the batter tall while scooping or piping helps achieve the signature fluffy height.
  • If desired, make the sweetened whipped cream ahead of time and refrigerate until needed.
  • Variations include adding lemon zest for extra flavor or serving with different fruit toppings.

Find it online: https://bitezly.com/fluffy-japanese-souffle-pancakes-recipe-2/