Fluffy Japanese Soufflé Pancakes
These Fluffy Japanese Soufflé Pancakes are light, airy, and melt-in-your-mouth delicious. Perfect for breakfast, brunch, or as a sweet dessert, they are sure to impress with their cloud-like texture.
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.
Notes
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: Keep the heat low to prevent burning while cooking.