Fluffy Japanese Soufflé Pancakes Recipe
Experience the light, airy delight of Fluffy Japanese Soufflé Pancakes, known for their tall, cloud-like texture achieved by folding meringue into a delicate batter. These pancakes are cooked gently on the stovetop to achieve a golden crust while maintaining a soft, souffle-like interior. Perfectly paired with sweetened whipped cream, fresh berries, powdered sugar, and a drizzle of maple syrup, they make an impressive and delicious breakfast or brunch treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 to 3 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
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 (Optional)
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (adjust to preference)
- ½ teaspoon vanilla extract
Toppings
- Assorted berries
- Powdered sugar
- Maple syrup
Instructions
- Separate the eggs: Carefully separate the egg whites and yolks into two separate mixing bowls, ensuring no yolk gets into the whites for optimal meringue formation.
- Prepare the yolk mixture: Into the egg yolks, whisk in milk, vanilla extract, and lemon zest until combined. Then sift in all-purpose flour and baking powder, whisking until smooth with no dry flour visible. Set aside for later use.
- Beat the egg whites: Add vinegar or lemon juice to the egg whites. Using a hand mixer at medium speed, beat until frothy. Gradually add sugar in small increments while increasing speed to medium-high and continue beating until stiff peaks form.
- Fold the meringue into the yolk batter: Gently fold one-third of the stiff peak meringue into the yolk batter using a rubber spatula until evenly combined. Then fold in the remaining meringue carefully, avoiding overmixing to keep the batter light and airy.
- Prepare for cooking: Heat a large nonstick pan over low heat and lightly grease it with neutral oil, wiping away any excess oil to prevent frying instead of steaming. Use an electric stovetop if possible for steady, low heat.
- Cook the pancakes: Scoop or pipe 2 to 3 tall mounds of batter into the pan. Cover with a lid and cook for 7 to 8 minutes until the bottoms are golden brown. Gently flip the pancakes, cover again, and cook for another 5 to 6 minutes until cooked through and golden on both sides.
- Make sweetened whipped cream (optional): In a cold mixing bowl, whisk together heavy cream, sugar, and vanilla extract by hand or using a hand mixer until firm peaks form. Keep refrigerated until serving.
- Serve: Plate the pancakes immediately, topping with sweetened whipped cream, assorted fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup for an irresistible finish.
Notes
- Use an electric stovetop if possible for stable low heat when cooking pancakes.
- Do not overmix the batter once folding in meringue to preserve the soufflé texture.
- Keep the heat low and cover the pan to cook pancakes through gently without burning.
- Use a piping bag or large spoon to keep pancakes tall and fluffy.
- Optional lemon zest adds a subtle citrus aroma to the batter.
- Serve immediately for best texture and fluffiness.
Keywords: Japanese Soufflé Pancakes, Fluffy Pancakes, Japanese Pancakes, Soufflé, Breakfast Recipe, Brunch, Light Pancakes
