Fluffy Japanese Soufflé Pancakes
These Japanese soufflé pancakes are incredibly fluffy, jiggly, and pillow-soft, making them a delightful choice for breakfast, dessert, or brunch. Perfect for impressing guests, they’re simple to prepare but rely on careful technique. Follow our detailed guide with tips, step-by-step instructions, and troubleshooting to master these airy pancakes!
Ingredients
- 2 large eggs separate whites and yolks
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 2 tbsp granulated sugar
- Butter for greasing
- Powdered sugar maple syrup, or fresh fruit (optional, for serving)
Instructions
- Prepare Batter:
In a bowl, whisk the egg yolks, milk, and vanilla extract.
Sift in flour and baking powder, mixing until smooth.
Whip Egg Whites:
In another bowl, beat egg whites until foamy, then gradually add sugar. Whip to stiff peaks.
Combine:
Gently fold the whipped egg whites into the yolk mixture in three parts, keeping the batter airy.
Cook Pancakes:
Grease a nonstick skillet and heat over low heat.
Scoop batter into rounds (use rings for shape if desired). Cover and cook for 3-4 minutes per side, flipping carefully.
Serve:
Sprinkle with powdered sugar, drizzle with syrup, or add fresh fruit.