Fluffy Japanese Soufflé Pancakes Recipe

Introduction

Fluffy Japanese soufflé pancakes are delightfully airy and soft, making them a perfect treat for breakfast or brunch. These thick, jiggly pancakes are easy to make and taste delicious topped with whipped cream and fresh berries.

Ingredients

• 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
• Assorted berries
• Powdered sugar
• Maple syrup
• ½ cup heavy cream (cold)
• 1 tablespoon granulated sugar (adjust to preference)
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Separate the egg whites and yolks into two mixing bowls, being careful not to break the yolks.
2. Step 2: Add the milk, vanilla extract, and lemon zest to the egg yolks and whisk briefly until combined. Sift in the flour and baking powder, then whisk until smooth with no visible dry flour. Set aside.
3. Step 3: Add the vinegar or lemon juice to the egg whites. Using a hand mixer on medium speed, beat until frothy. Gradually add the sugar a little at a time while continuing to beat.
4. Step 4: Increase the mixer speed to medium-high and beat the egg whites until stiff peaks form.
5. Step 5: Gently fold one-third of the meringue into the yolk batter using a rubber spatula until even and streak-free.
6. Step 6: Fold in the remaining meringue gently until combined, taking care not to overmix to preserve the fluffy texture.
7. Step 7: Prepare a large spoon, cookie scoop, or piping bag with a wide round tip for portioning the batter.
8. Step 8: Heat a large nonstick pan over low heat and lightly grease it with oil. Wipe away excess oil for best results.
9. Step 9: Portion the batter into the pan to form 2 or 3 tall pancakes. Try to keep them as tall as possible to achieve the signature soufflé height.
10. Step 10: Cover the pan with a lid and cook for 7–8 minutes until the bottom is golden brown. Carefully flip the pancakes and cover again, cooking for another 5–6 minutes until golden and cooked through.
11. Step 11: Serve immediately topped with sweetened whipped cream, assorted berries, powdered sugar, and maple syrup.
12. Step 12 (Optional): To make sweetened whipped cream, combine cold heavy cream, sugar, and vanilla extract in a bowl. Whisk by hand or with a hand mixer until firm peaks form. Keep refrigerated until ready to use.

Tips & Variations

• Use an electric stovetop and low heat for best control to prevent burning while cooking the pancakes slowly through.
• Folding the meringue gently ensures your batter stays airy and the pancakes rise beautifully.
• Try adding matcha powder or cocoa powder to the flour for flavored variations.
• If you don’t have a piping bag, use a large spoon or cookie scoop but try to keep the batter mound tall for the tall soufflé effect.

Storage

These pancakes are best enjoyed fresh. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave with a damp paper towel to maintain softness. The whipped cream is best made fresh but can be stored in the fridge for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancakes without a piping bag?

Yes, you can use a large spoon or cookie scoop to portion the batter. Just try to mound the batter into tall heaps to achieve the fluffy texture.

Why are the pancakes not fluffy?

Overmixing the batter after adding the meringue can deflate the air bubbles, resulting in less fluffiness. Be gentle when folding the meringue into the batter and avoid overmixing.

Fluffy Japanese Soufflé Pancakes Recipe

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4.7 from 133 reviews

Fluffy Japanese Soufflé Pancakes are cloud-like, airy pancakes that are soft and tall, achieved by folding a light meringue into the batter and cooking them gently on the stovetop. They are served with sweetened whipped cream, assorted berries, powdered sugar, and maple syrup for a delightful breakfast or brunch treat.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 to 3 pancakes (serves 2) 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soufflé Pancakes

• 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 (Optional)

• ½ cup heavy cream (cold)
• 1 tablespoon granulated sugar (more or less to your preference)
• ½ teaspoon vanilla extract

For Serving

• Assorted berries
• Powdered sugar
• Maple syrup

Instructions

1. Separate the eggs: Carefully separate the egg whites and yolks into two different mixing bowls, ensuring the yolks remain intact.
2. Prepare the yolk mixture: To the egg yolks, add milk, vanilla extract, and lemon zest. Whisk briefly until combined. Sift in the flour and baking powder, then whisk until smooth with no visible dry flour. Set aside.
3. Beat the egg whites: Add white vinegar (or lemon juice) to the egg whites. Using a hand mixer, beat on medium speed until frothy. Gradually add sugar a little at a time while increasing speed to medium-high. Continue beating until stiff peaks form.
4. Fold meringue into batter: Add one-third of the stiff peak meringue to the yolk batter. Gently fold with a rubber spatula until evenly combined without streaks. Then fold in the remaining meringue gently until combined, careful not to overmix to avoid deflating.
5. Prepare for cooking: Use a large spoon, cookie scoop, or a piping bag with a large round tip to portion the batter.
6. Heat the pan: Place a large nonstick pan on low heat, lightly grease with neutral oil and wipe away excess oil. An electric stovetop works best for consistent low heat.
7. Cook the pancakes: Portion 2 to 3 pancakes into the pan, keeping the batter tall. Cover with a lid and cook for 7-8 minutes until the bottom is golden brown.
8. Flip and cook: Carefully flip the pancakes, cover again and cook for another 5-6 minutes until golden brown and fully cooked through.
9. Make sweetened whipped cream (optional): In a chilled mixing bowl, combine heavy cream, sugar, and vanilla. Whisk by hand or with a mixer on low to medium-low speed until firm peaks form. Refrigerate until serving.
10. Serve: Plate the pancakes immediately, topping with sweetened whipped cream, assorted berries, a dusting of powdered sugar, and drizzle with maple syrup as desired.

Notes

• Use an electric stovetop for better control of low heat to avoid burning the pancakes.
• Be gentle when folding the meringue into the batter to keep the mixture airy.
• Keep heavy cream and utensils cold for better whipped cream results.
• Do not overmix batter after adding egg whites to retain fluffiness.
• Covering the pan while cooking helps pancakes rise and cook evenly inside.
• Optional lemon zest adds a subtle citrus flavor enhancing the pancake aroma.

Keywords: Japanese soufflé pancakes, fluffy pancakes, stovetop pancakes, meringue pancakes, Japanese breakfast, souffle pancakes recipe