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Fluffy Japanese Soufflé Pancakes Recipe

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★★★★★

4.7 from 94 reviews

These Fluffy Japanese Soufflé Pancakes are light, airy, and incredibly soft pancakes made by folding whipped egg whites into a smooth batter. Cooked gently on the stovetop, they puff up beautifully and are served with sweetened whipped cream, fresh berries, powdered sugar, and maple syrup for an elegant and delicious breakfast or dessert experience.

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)

Sweetened Whipped Cream

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

To Serve

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

Instructions

  1. Separate eggs: Carefully separate the egg whites and yolks into two clean bowls without breaking the yolks to ensure the best volume when whipping the whites.
  2. Prepare 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, then whisk until smooth and free of lumps. Set aside.
  3. Whip egg whites: Add vinegar or lemon juice to the egg whites. Using a hand mixer on medium speed, beat until frothy. Gradually add sugar in small amounts, then increase speed to medium-high and beat until stiff peaks form.
  4. Fold meringue into batter: Gently fold one-third of the stiff meringue into the yolk batter using a rubber spatula until no streaks remain. Carefully fold in the remaining meringue, avoiding overmixing to maintain the airy texture.
  5. Prepare for cooking: Heat a large nonstick pan over low heat and lightly oil it, wiping away any excess to prevent oiliness.
  6. Portion batter: Using a large spoon, cookie scoop, or piping bag with a large round tip, portion 2 to 3 tall mounds of batter into the pan. Maintaining height helps achieve the classic soufflé pancake look.
  7. Cook one side: Cover the pan with a lid and cook for 7 to 8 minutes on low heat until the bottoms turn golden brown.
  8. Flip pancakes: Carefully flip the pancakes, cover again, and cook for an additional 5 to 6 minutes until golden brown and fully cooked through.
  9. Make sweetened whipped cream (optional): In a cold bowl, whisk or beat heavy cream with sugar and vanilla until firm peaks form. Keep chilled until serving.
  10. Serve: Immediately plate the pancakes topped with sweetened whipped cream, fresh assorted berries, a dusting of powdered sugar, and maple syrup as desired for a delightful finish.

Notes

  • Use low heat to cook the pancakes slowly; high heat will burn the outsides before the insides cook through.
  • Do not overmix the batter when folding in the meringue to preserve fluffiness.
  • Keeping the whipped cream and heavy cream cold helps achieve better whipping volume.
  • Fluff and spoon the flour before measuring to avoid dense batter.
  • Lemon zest is optional but adds a fresh, bright flavor complementing the sweetness.
  • Electric stovetops offer better temperature control for cooking these delicate pancakes.

Keywords: Japanese soufflé pancakes, fluffy pancakes, breakfast, brunch, souffle, Japanese dessert, whipped egg whites, airy pancakes

Find it online: https://zarameals.com/fluffy-japanese-souffle-pancakes-recipe/