Name: Fluffy Japanese Soufflé Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
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 (any neutral oil, for cooking); ½ cup heavy cream (cold); 1 tablespoon granulated sugar (adjust to preference); ½ teaspoon vanilla extract; Assorted berries; Powdered sugar; Maple syrup

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Introduction

Fluffy Japanese soufflé pancakes are a delightful treat known for their light, airy texture and tall, cloud-like appearance. These pancakes are perfect for a special breakfast or brunch and can be topped with whipped cream, fresh berries, and syrup for a delicious finish.

A stack of three thick, fluffy pale yellow pancakes is shown on a white plate with a white marbled texture under it. The top pancake has a drizzle of golden syrup running down the sides. On top of the stack, there are two bright red strawberry halves with green leaves and a dollop of white whipped cream beside them. To the right of the plate, there is a whole red strawberry, and a gold fork is placed partly on the plate near the front left. The background is softly blurred with white tones and kitchen items visible. Photo taken with an iphone --ar 4:5 --v 7

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 (any neutral oil for cooking)
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
½ cup heavy cream (cold)
1 tablespoon granulated sugar (more or less to your preference)
½ teaspoon vanilla

Instructions

Step 1: Separate the egg whites and egg yolks into separate mixing bowls, taking care not to break the yolks.
Step 2: To the egg yolks, add the milk, vanilla extract, and lemon zest. Whisk briefly until combined. Sift in the flour and baking powder, then whisk until smooth and no dry flour remains. Set aside.
Step 3: Add the vinegar or lemon juice to the egg whites. Using a hand mixer on medium speed, beat until frothy. Gradually add the sugar a little at a time while continuing to beat.
Step 4: Increase the mixer speed to medium-high and beat the egg whites until stiff peaks form.
Step 5: Gently fold one-third of the stiff peak meringue into the egg yolk batter using a rubber spatula until evenly combined and streak-free.
Step 6: Fold in the remaining meringue gently until no streaks remain. Be careful not to overmix to maintain the batter’s lightness.
Step 7: Prepare for cooking by using a large spoon, cookie scoop, or piping bag fitted with a large round tip to portion the batter.
Step 8: Heat a large nonstick pan over low heat and lightly grease it with oil, wiping away any excess. An electric stovetop works best.
Step 9: Portion the batter into the pan to make 2 to 3 pancakes, keeping the batter tall to achieve the classic soufflé look.
Step 10: Cover the pan with a lid and cook for 7 to 8 minutes until the bottom is golden brown. Carefully flip the pancakes, cover again, and cook for another 5 to 6 minutes until golden and cooked through.
Step 11: Serve the pancakes immediately with sweetened whipped cream, assorted fruits, powdered sugar, and maple syrup.
Step 12: Optional sweetened whipped cream: In a mixing bowl, combine cold heavy cream, sugar, and vanilla. Whisk by hand or with a mixer on low to medium-low speed until firm peaks form. Keep refrigerated until ready to use.

Tips & Variations

Use a piping bag to shape the batter for taller, more uniform pancakes.
Be gentle when folding the meringue into the batter to keep it light and airy.
Try topping your pancakes with different fruits like mango or banana for variety.
If you don’t have lemon zest, a little extra vanilla extract can add more flavor.

Storage

These soufflé pancakes are best enjoyed fresh as they lose their fluffiness over time. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a nonstick pan over low heat, covered, to help restore some softness.

How to Serve

A stack of three thick, fluffy light yellow pancakes sits on a white plate with a soft, airy texture. On top, there are two bright red strawberry halves with green leaves, a dollop of white whipped cream, and golden syrup slowly dripping down the sides. Next to the stack, a whole red strawberry with green leaves rests on the plate. A yellow fork lies in the foreground on the same plate. The setting shows a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the batter immediately to preserve the volume of the meringue. The batter will lose airiness if left to sit.

What if I don’t have a hand mixer?

You can whisk the egg whites by hand using a balloon whisk, but it will require more time and effort to reach stiff peaks.