Fluffy Japanese Soufflé Pancakes Recipe
Fluffy Japanese Soufflé Pancakes are delightfully airy, tall, and jiggly pancakes made by folding stiffly beaten egg whites into a flavorful batter. Cooked gently on the stovetop, these pancakes are served with sweetened whipped cream, fresh berries, powdered sugar, and maple syrup for a delicious and visually impressive breakfast or brunch treat.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 2 to 3 tall pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Pancake Batter
- 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)
For Serving
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
Optional Sweetened Whipped Cream
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla extract
Instructions
- Separate the eggs: Carefully separate the egg whites and egg yolks into two separate mixing bowls, ensuring the yolk stays intact.
- Prepare the yolk mixture: Add milk, vanilla extract, and optional lemon zest to the egg yolks and whisk briefly until combined. Sift in the flour and baking powder and whisk until smooth with no visible flour. Set aside.
- Beat egg whites: Add vinegar or lemon juice to the egg whites. Using a hand mixer on medium speed, beat the whites until frothy. Gradually add sugar a little at a time, then increase speed to medium-high and beat until stiff peaks form.
- Fold meringue into batter (first fold): Gently fold one-third of the stiff peak meringue into the yolk batter using a rubber spatula until combined and no streaks remain.
- Fold remaining meringue: Carefully fold in the rest of the meringue just until combined and streak-free, being careful not to deflate the mixture.
- Prepare for cooking: Choose a large spoon, cookie scoop, or piping bag fitted with a large round tip to portion the batter.
- Heat the pan: Heat a large nonstick pan over low heat and lightly grease with a neutral oil, then wipe away excess oil. An electric stovetop works best.
- Cook the pancakes (first side): Portion 2 to 3 tall mounds of batter into the pan, keeping them as tall as possible. Cover with a lid and cook for 7 to 8 minutes until the bottom is golden brown.
- Flip and cook second side: Gently flip the pancakes, cover again, and cook for another 5 to 6 minutes until golden brown and cooked through.
- Serve immediately: Plate the pancakes and top with sweetened whipped cream, assorted berries, powdered sugar, and maple syrup as desired.
- Optional whipped cream: Whisk cold heavy cream, sugar, and vanilla by hand or with a mixer on low/medium-low speed until firm peaks form. Keep refrigerated until ready to serve.
Notes
- Use low heat to cook the pancakes slowly and evenly to maintain their fluffiness without burning.
- Folding the egg whites gently is key to maintaining the airy texture of the batter.
- Keep the batter tall when spooning or piping to achieve the classic soufflé pancake height.
- Covering the pan while cooking ensures the pancakes cook evenly through steaming.
- For best results, use an electric stovetop as it allows better temperature control.
- You can omit the lemon zest if you prefer a more classic vanilla flavor.
- The pancake batter is best cooked immediately after folding to maintain the meringue’s structure.
- Adjust sugar in whipped cream to taste.
Keywords: Japanese soufflé pancakes, fluffy pancakes, souffle pancakes, jiggly pancakes, Japanese breakfast, airy pancakes
