Fluffy Japanese Soufflé Pancakes Recipe
Fluffy Japanese Soufflé Pancakes are a delightful and airy twist on traditional pancakes, known for their tall, soft, and cloud-like texture. Made by folding stiffly beaten egg whites into a light batter and gently cooking them on a stovetop, these pancakes are served with sweetened whipped cream, assorted berries, powdered sugar, and maple syrup for a decadent breakfast or brunch treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 to 3 soufflé pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
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 (adjust to preference)
- ½ teaspoon vanilla extract
For Serving
- Assorted berries
- Powdered sugar
- Maple syrup
Instructions
- Separate the eggs: Carefully separate the egg whites and egg yolks into two separate mixing bowls, ensuring the yolks do not break to maintain the integrity of the batter.
- Prepare the yolk mixture: Add milk, vanilla extract, and optional lemon zest to the egg yolks. Whisk briefly until fully combined. Sift in the flour and baking powder, then whisk until smooth with no visible dry flour. Set this aside.
- Beat the egg whites: Add vinegar or lemon juice to the egg whites. Using a hand mixer, beat on medium speed until frothy. Gradually add sugar while continuing to beat, then increase speed to medium-high until stiff peaks form.
- Fold meringue into batter: Gently fold one-third of the stiff egg whites (meringue) into the yolk batter using a rubber spatula until no streaks remain. Then fold in the remaining meringue carefully without overmixing to preserve the airiness of the batter.
- Prepare for cooking: Use a large spoon, cookie scoop, or piping bag fitted with a large round tip to portion the batter. Aim to keep the batter tall and thick for that signature soufflé pancake height.
- Cook pancakes: Heat a large nonstick pan over low heat and lightly grease with neutral oil, wiping away any excess. Scoop or pipe 2 to 3 tall batter mounds into the pan. Cover with a lid and cook for 7 to 8 minutes until the bottom is golden brown.
- Flip and finish cooking: Gently flip the pancakes, cover again, and cook for another 5 to 6 minutes until golden brown on the second side and fully cooked through.
- 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, then increase speed until firm peaks form. Refrigerate until needed.
- Serve: Plate the soufflé pancakes immediately. Serve topped with sweetened whipped cream, assorted berries, powdered sugar, and maple syrup as desired for a beautiful, fluffy breakfast experience.
Notes
- Keep the heat low while cooking to ensure the pancakes cook through gently without burning.
- Do not overmix the batter once the meringue is folded in to keep the pancakes fluffy and tall.
- Using a piping bag helps achieve the classic tall, souffle structure.
- White vinegar or lemon juice helps stabilize the egg whites when beating to stiff peaks.
- Serve immediately for the best texture and fluffiness; these pancakes are best enjoyed fresh.
- The whipped cream can be sweetened more or less based on personal taste.
Keywords: Japanese soufflé pancakes, fluffy pancakes, souffle pancakes, breakfast recipe, airy pancakes, whipped cream pancakes
