Print

Fluffy Japanese Soufflé Pancakes Recipe

Fluffy Japanese Soufflé Pancakes Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 29 reviews

These Japanese soufflé pancakes are super fluffy, jiggly, and pillowy soft, making them a delightful choice for breakfast, snack, or dessert. They are sure to impress any guests you serve them to, especially at brunch!

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 (for cooking)

Optional Toppings:

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

Sweetened Whipped Cream (Optional):

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

Instructions

  1. Make the soufflé pancake batter: Separate the egg whites and yolks. Combine yolks with milk, vanilla, and lemon zest, then whisk in flour and baking powder. In a separate bowl, beat egg whites with vinegar and sugar until stiff peaks form. Fold meringue into yolk mixture.
  2. Cook the pancakes: Heat a nonstick pan, portion batter into 2-3 pancakes, cook covered until golden brown on both sides.
  3. Serve: Top with sweetened whipped cream, berries, powdered sugar, and maple syrup.
  4. Optional sweetened whipped cream: Whip cold heavy cream with sugar and vanilla until firm peaks form.

Notes

  • Refer to the blog post for detailed instructions, tips, FAQs, and troubleshooting.
  • If using a piping bag, a large round tip like Wilton 2A is recommended.
  • The pancakes will deflate slightly but should remain fluffy.

Nutrition

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