Japanese Soufflé Pancakes
Fluffy, jiggly, and irresistibly light, these Japanese soufflé pancakes are the ultimate breakfast treat. With their airy texture and delicate sweetness, they’re perfect for a special brunch or a delightful dessert.
Equipment
- Mixing bowls
- Hand or stand mixer
- Nonstick pan with a lid
- Ring molds (optional)
- Spatula
Ingredients
For the Pancake Batter
- 2 large egg yolks
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- For the Meringue
- 2 large egg whites
- ¼ teaspoon cream of tartar or lemon juice
- 2 tablespoons granulated sugar
For Cooking
- 1 teaspoon unsalted butter for greasing
- 1 teaspoon vegetable oil
Optional Toppings
- Powdered sugar
- Maple syrup or honey
- Fresh berries
- Whipped cream
Instructions
Prepare the Batter
- In a bowl, whisk the egg yolks, milk, and vanilla until smooth. Sift in the flour and baking powder, then fold gently until just combined.
Make the Meringue
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar while beating until stiff, glossy peaks form.
Fold the Meringue into the Batter
- Carefully fold in one-third of the meringue to lighten the batter. Then, fold in the rest without deflating the air bubbles.
Cook the Pancakes
- Heat a nonstick pan over low heat and grease with butter and oil. Spoon batter into the pan, stacking it high. Cover with a lid and cook for 4–5 minutes.
Flip and Finish Cooking
- Gently flip the pancakes and cook for another 3–4 minutes until golden brown and fully set.
Serve Immediately
- Top with powdered sugar, syrup, fresh berries, or whipped cream, and enjoy!
Notes
For extra tall pancakes, use ring molds.
Cook on low heat to prevent burning while ensuring even cooking.
To keep them fluffy, eat immediately as they may deflate over time.
Cook on low heat to prevent burning while ensuring even cooking.
To keep them fluffy, eat immediately as they may deflate over time.