Fluffy Japanese Soufflé Pancakes (Print-Friendly Recipe)
Light and airy pancakes with a jiggly, soufflé texture—perfect for a sweet morning or brunch.
# Ingredients List:
→ Pancake batter
01 -
2 large eggs
02 -
2 tablespoons whole milk
03 -
1/2 teaspoon vanilla extract
04 -
1 teaspoon lemon zest (optional)
05 -
1/4 cup all-purpose flour, fluffed, spooned, and leveled
06 -
1/4 teaspoon baking powder
07 -
1/2 teaspoon white vinegar or lemon juice
08 -
2 tablespoons granulated sugar
09 -
Neutral oil, for greasing pan
→ Optional toppings
10 -
Sweetened whipped cream
11 -
Assorted fresh berries
12 -
Powdered sugar
13 -
Maple syrup
→ Sweetened whipped cream (optional)
14 -
1/2 cup cold heavy cream
15 -
1 tablespoon granulated sugar, adjusted to taste
16 -
1/2 teaspoon vanilla extract
# How to Make It:
01 -
Carefully separate egg whites and yolks into two clean mixing bowls, ensuring yolks remain intact.
02 -
Add milk, vanilla extract, and lemon zest to egg yolks. Whisk briefly until just combined. Sift in flour and baking powder, then whisk until smooth and all dry flour is incorporated. Set aside.
03 -
Add white vinegar or lemon juice to the egg whites. Using a hand mixer on medium speed, beat until completely frothy. Gradually add sugar while continuing to beat.
04 -
Increase mixer speed to medium-high and continue beating until egg whites hold stiff peaks.
05 -
Fold one-third of the stiffly whipped egg whites into the yolk batter using a rubber spatula until evenly blended and no streaks remain.
06 -
Gently fold remaining egg whites into the batter until homogeneous. Avoid overmixing to prevent batter deflation.
07 -
Transfer pancake batter using a large spoon, cookie scoop, or piping bag fitted with a large round tip.
08 -
Heat a large nonstick pan over low heat and lightly grease with a small amount of neutral oil, ensuring excess is wiped away.
09 -
Portion batter into the pan to form 2 to 3 tall mounds. Cover pan with a lid and let pancakes cook for 7 to 8 minutes until bottoms are golden brown.
10 -
Gently flip pancakes, cover again, and cook for an additional 5 to 6 minutes until golden brown and cooked through.
11 -
In a chilled bowl, combine heavy cream, sugar, and vanilla. Whisk by hand or with a mixer until firm peaks form. Refrigerate until ready to serve.
12 -
Serve pancakes immediately with sweetened whipped cream, assorted berries, powdered sugar, or maple syrup as desired.
# Extra Information:
01 -
Use a piping bag fitted with a large round tip for the tallest results. Electric stovetops provide the most consistent heat.
02 -
Soufflé pancakes will begin to deflate after removal from heat but should retain some fluffiness.