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Fluffy Japanese Soufflé Pancakes Recipe

Fluffy Japanese Soufflé Pancakes Recipe


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4.5 from 28 reviews

  • Author: Emma
  • Total Time: 25 minutes
  • Yield: 3 pancakes (2 servings) 1x
  • Diet: Vegetarian

Description

Learn how to make the fluffiest Japanese soufflé pancakes that are bound to impress. These airy pancakes are a delightful twist on the classic breakfast favorite, perfect for a special brunch treat.


Ingredients

Scale

For the Pancakes:

  • 2 large eggs separated
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon cream of tartar (optional)
  • 1 tablespoon unsalted butter for greasing

For Serving:

  • powdered sugar for dusting
  • fresh berries
  • maple syrup

Instructions

  1. Prepare the Batter: Separate the egg yolks and whites. Whisk yolks with milk and vanilla, then sift in flour and baking powder. Gently mix.
  2. Whip Egg Whites: In a separate bowl, beat egg whites with cream of tartar and sugar until stiff peaks form.
  3. Fold Batter: Carefully fold egg white mixture into the yolk batter in three additions.
  4. Cook the Pancakes: Preheat skillet, spoon batter into tall stacks, add water, cover, and cook until golden on both sides.
  5. Serve: Dust pancakes with powdered sugar and serve with berries and maple syrup.

Notes

  • For the best height, use ring molds to shape the pancakes.
  • Keep the heat very low to prevent burning while ensuring the inside cooks through.
  • Serve immediately as these pancakes deflate quickly.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast, Brunch
  • Method: Stovetop
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 1/2 pancakes
  • Calories: 210
  • Sugar: 14 g
  • Sodium: 120 mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 31 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 120 mg