Fluffy Japanese Soufflé Pancakes

Stephan

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These super fluffy, jiggly, and pillowy-soft Japanese soufflé pancakes are a delightful treat for breakfast, snack, or dessert! They are sure to impress any guest at your next brunch.

Table of Contents

Ingredients

For the Pancake Batter:

  • 2 large eggs (separated)
  • 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
  • Neutral oil (for cooking)

Optional Toppings:

  • Sweetened whipped cream
  • Assorted berries
  • Powdered sugar
  • Maple syrup

For Sweetened Whipped Cream (optional):

  • ½ cup cold heavy cream
  • 1 tablespoon granulated sugar (adjust to taste)
  • ½ teaspoon vanilla extract

Instructions

1. Make the Soufflé Pancake Batter:

  • Separate the Eggs: In separate mixing bowls, carefully separate the egg whites from the yolks without breaking the yolk.
  • Prepare the Egg Yolks: To the egg yolks, add the milk, vanilla extract, and lemon zest (if using). Whisk together until well combined. Sift in the flour and baking powder, and whisk until smooth, ensuring no dry flour remains. Set aside.
  • Prepare the Egg Whites: Add the vinegar or lemon juice to the egg whites. Using a hand mixer, beat on medium speed until frothy. Gradually add the sugar, a little at a time, while mixing. Once all the sugar is added, increase the speed to medium-high and continue beating until stiff peaks form.

2. Combine the Mixtures:

  • Add ⅓ of the stiff egg white meringue to the egg yolk batter. Using a rubber spatula, gently fold the meringue into the batter until fully combined with no streaks remaining.
  • Gently fold in the remaining meringue until evenly mixed. Be careful not to overmix, as this can deflate the batter and reduce fluffiness.

3. Cooking:

  • Heat a non-stick pan over low heat and lightly grease with neutral oil.
  • Scoop or pipe the pancake batter onto the pan in small, thick rounds. Cover the pan with a lid and cook for 3-4 minutes on each side, or until golden brown and fluffy.

4. Serve:

  • Top with sweetened whipped cream, berries, powdered sugar, or maple syrup, and enjoy your delicious, fluffy soufflé pancakes!