Why Make This Recipe
Fluffy Japanese Soufflé Pancakes are a delightful breakfast option that adds a fun twist to your regular pancake routine. These pancakes are light, airy, and incredibly fluffy. They are perfect for impressing family and friends or treating yourself to something special. With their soft texture and gentle sweetness, they create an enjoyable eating experience that is hard to resist.
How to Make Fluffy Japanese Soufflé Pancakes
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
Directions:
Make the soufflé pancake batter:
- In a large bowl, separate the egg yolks from the egg whites.
- Whisk the egg yolks with milk, vanilla extract, and lemon zest (if using) until combined.
- In another bowl, mix the flour, baking powder, and half of the granulated sugar.
- Gradually add the flour mixture to the egg yolk mixture, stirring gently until just combined.
- In a separate bowl, beat the egg whites on medium speed until foamy.
- Add vinegar and the remaining sugar, then beat until stiff peaks form.
- Gently fold the egg whites into the batter in three additions. Be careful not to deflate the mixture.
Cook the pancakes:
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease with oil.
- Use a ring mold or pour about a third of a cup of batter into the skillet.
- Cover the skillet with a lid and cook for about 4-5 minutes until they rise and the bottom is golden.
- Flip the pancakes carefully, cover again, and cook for another 4-5 minutes until fully cooked.
- Repeat with the remaining batter.
Optional sweetened whipped cream:
- In a cold bowl, beat the heavy cream with granulated sugar and vanilla until soft peaks form.
How to Serve Fluffy Japanese Soufflé Pancakes
Serve these pancakes warm, stacked high, and topped with sweetened whipped cream, assorted berries, and a dusting of powdered sugar. Drizzle with maple syrup for an extra touch of sweetness.
How to Store Fluffy Japanese Soufflé Pancakes
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over low heat until warmed through or in a microwave for about 15-20 seconds.
Tips to Make Fluffy Japanese Soufflé Pancakes
- Make sure the egg whites are beaten to stiff peaks for the best fluffiness.
- Use a ring mold to keep the pancakes thick and even while cooking.
- Use low heat to avoid browning them too quickly.
Variation
You can add flavors to the batter, like matcha powder, cocoa powder, or cinnamon, to create different variations. Alternatively, try adding chocolate chips for a sweet surprise.
FAQs
Can I make these pancakes without eggs?
Unfortunately, the eggs play a crucial role in creating the fluffy texture. You might not achieve the same result without them.
Can I freeze these pancakes?
Yes, you can freeze them. Just place the pancakes in a single layer on a baking sheet, freeze until solid, and then transfer them to an airtight container or freezer bag.
How do I know when the pancakes are done?
The pancakes should be golden brown on the outside and cooked through inside. You can check by gently pressing the top; it should be springy but not wet.
Fluffy Japanese Soufflé Pancakes
Ingredients
For the pancake batter
- 2 large 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)
For serving
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
For the sweetened whipped cream
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar more or less to your preference
- ½ teaspoon vanilla
Instructions
Make the soufflé pancake batter
- In a large bowl, separate the egg yolks from the egg whites.
- Whisk the egg yolks with milk, vanilla extract, and lemon zest (if using) until combined.
- In another bowl, mix the flour, baking powder, and half of the granulated sugar.
- Gradually add the flour mixture to the egg yolk mixture, stirring gently until just combined.
- In a separate bowl, beat the egg whites on medium speed until foamy.
- Add vinegar and the remaining sugar, then beat until stiff peaks form.
- Gently fold the egg whites into the batter in three additions. Be careful not to deflate the mixture.
Cook the pancakes
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease with oil.
- Use a ring mold or pour about a third of a cup of batter into the skillet.
- Cover the skillet with a lid and cook for about 4-5 minutes until they rise and the bottom is golden.
- Flip the pancakes carefully, cover again, and cook for another 4-5 minutes until fully cooked.
- Repeat with the remaining batter.
Optional sweetened whipped cream
- In a cold bowl, beat the heavy cream with granulated sugar and vanilla until soft peaks form.
Serve
- Serve these pancakes warm, stacked high, and topped with sweetened whipped cream, assorted berries, and a dusting of powdered sugar. Drizzle with maple syrup for an extra touch of sweetness.
Storage
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over low heat until warmed through or in a microwave for about 15-20 seconds.