Fluffy Japanese Soufflé Pancakes Recipe
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.
- 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
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
- Separate the eggs: Carefully separate the egg whites and yolks into two different mixing bowls, ensuring the yolks remain intact.
- 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.
- 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.
- 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.
- Prepare for cooking: Use a large spoon, cookie scoop, or a piping bag with a large round tip to portion the batter.
- 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.
- 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.
- Flip and cook: Carefully flip the pancakes, cover again and cook for another 5-6 minutes until golden brown and fully cooked through.
- 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.
- 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
