Fluffy Japanese Soufflé Pancakes are a delightful treat that is light and airy. These pancakes are famous for their cloud-like texture and are so soft that they almost melt in your mouth. They are perfect for breakfast, brunch, or a sweet dessert.
Why make this recipe
These pancakes are not just delicious; they are also visually impressive. Making Fluffy Japanese Soufflé Pancakes can turn a regular meal into a special occasion. They are simple to prepare, fun to make, and will surely impress your family and friends with their beautiful height and fluffy texture.
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 bowl, separate the egg whites from the yolks. In a small bowl, mix egg yolks, milk, vanilla extract, and lemon zest (if using). In another bowl, combine the all-purpose flour and baking powder. Gradually add the flour mixture to the egg yolk mixture and stir until combined.In a separate bowl, whisk the egg whites until frothy. Add white vinegar and continue whisking until soft peaks form. Gradually add granulated sugar while whisking, until stiff peaks form. Gently fold the egg whites into the egg yolk mixture until just combined.
Cook the pancakes:
Heat a non-stick pan or griddle over low to medium heat and lightly grease it with oil. Use a ring mold (if you have one) to help shape the pancakes. Spoon the batter into the mold, filling it half full. Cover the pan with a lid and cook for about 4-5 minutes, until the bottom is golden. Carefully flip the pancakes and cook for another 4-5 minutes while covered. Repeat with the remaining batter.Optional sweetened whipped cream:
In a bowl, beat the heavy cream, sugar, and vanilla together until soft peaks form. Set aside.
How to serve Fluffy Japanese Soufflé Pancakes
Stack the pancakes a few high on a plate. Add a dollop of sweetened whipped cream on top and garnish with assorted berries. Dust with powdered sugar and drizzle with maple syrup for a sweet finish.
How to store Fluffy Japanese Soufflé Pancakes
To store leftover pancakes, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving.
Tips to make Fluffy Japanese Soufflé Pancakes
- Use fresh eggs for the best results.
- Make sure to fold in the egg whites gently; this helps keep the fluffiness.
- Keep the heat low to prevent burning while cooking.
Variation
Consider adding matcha powder to the batter for a unique flavor. You can also try adding chocolate chips or fruit puree for different tastes.
FAQs
Can I make these pancakes without a ring mold?
Yes! You can simply scoop the batter into the pan without a ring mold. They might not be as tall, but they will still be delicious.What can I use instead of eggs?
You can try substituting eggs with a preparation of flaxseed meal and water or a commercial egg replacer, but it may affect the fluffiness.How can I serve them differently?
You can serve these pancakes with different toppings, such as nut butter, chocolate sauce, or even ice cream for a dessert version.
Fluffy Japanese Soufflé Pancakes
Ingredients
For the pancake batter
- 2 large eggs Use fresh eggs for the best results.
- 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 greasing the pan.
For serving
- sweetened whipped cream Optional
- assorted berries Optional
- powdered sugar Optional
- maple syrup Optional
- 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 bowl, separate the egg whites from the yolks.
- In a small bowl, mix egg yolks, milk, vanilla extract, and lemon zest (if using).
- In another bowl, combine the all-purpose flour and baking powder.
- Gradually add the flour mixture to the egg yolk mixture and stir until combined.
- In a separate bowl, whisk the egg whites until frothy.
- Add white vinegar and continue whisking until soft peaks form.
- Gradually add granulated sugar while whisking until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture until just combined.
Cook the pancakes
- Heat a non-stick pan or griddle over low to medium heat and lightly grease it with oil.
- Use a ring mold (if you have one) to help shape the pancakes.
- Spoon the batter into the mold, filling it half full.
- Cover the pan with a lid and cook for about 4-5 minutes, until the bottom is golden.
- Carefully flip the pancakes and cook for another 4-5 minutes while covered.
- Repeat with the remaining batter.
Optional sweetened whipped cream
- In a bowl, beat the heavy cream, sugar, and vanilla together until soft peaks form.
- Set aside.
How to serve
- Stack the pancakes a few high on a plate.
- Add a dollop of sweetened whipped cream on top and garnish with assorted berries.
- Dust with powdered sugar and drizzle with maple syrup for a sweet finish.