Ever had a pancake so fluffy it felt like a cloud? ☁️
If you’re ready to elevate your breakfast game, Fluffy Japanese Soufflé Pancakes should be on your radar! These little nests of joy are not only beautiful but also incredibly light and airy, making them a delicious treat you’ll want to whip up again and again. The best part? They come together quickly and can turn an ordinary morning into a café-worthy brunch at home!
Why make this recipe
Why should you jump into the fluffy pancake trend? Well, let’s break it down:
- Easy Cleanup: Who likes to spend ages scrubbing pots and pans? Not me! This recipe is quick and straightforward with minimal mess.
- Impressive but Satisfying: Guests will think you’ve been practicing for years, yet you know it took just a little ol’ egg magic!
- Perfect for Everyone: Whether you’re treating yourself or feeding a small army, these pancakes can easily be adjusted for larger servings.
Ingredients
You don’t need fancy stuff — just these basics!
- 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 (neutral for cooking)
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Directions
Let’s get those pancakes dancing! Follow these simple steps:
- Make the soufflé pancake batter: In a mixing bowl, beat the egg yolks, milk, vanilla, lemon zest (if using), and sugar until creamy. Gently fold in the flour, baking powder, and vinegar just until combined.
- Whip the egg whites: In a separate bowl, whip the egg whites until stiff peaks form. Gently fold them into the batter in three additions until just mixed.
- Cook the pancakes: Heat a non-stick skillet with a dash of oil over low heat. Spoon large dollops of batter, cover, and cook for about 4-5 minutes. Flip and cook for another 4-5 minutes or until fluffy and golden.
- Optional sweetened whipped cream: Whip the cold cream with sugar and vanilla until soft peaks form. Serve alongside or on top of the pancakes.
How to make Fluffy Japanese Soufflé Pancakes (Overview)
Making these pancakes is a breeze! First, you create a rich and creamy batter, then you gently fold in whipped egg whites for that fluffy texture. Don’t rush it! Patience is key to letting these clouds rise. Preheat your pan on low heat and let the magic happen. Pro tip: using a lid while cooking helps in achieving that soufflé-like puffiness!
How to serve Fluffy Japanese Soufflé Pancakes
Now, let’s get to the fun part: serving! Stack atop each other and drizzle with maple syrup. Add a dollop of sweetened whipped cream perched like a crown on top, and sprinkle with fresh berries and a light dusting of powdered sugar. The contrast of colors will make everyone rejoice! The aroma? Oh, just heavenly!
How to store Fluffy Japanese Soufflé Pancakes
These pancakes shine brightest fresh, of course, but you can pop leftovers in the fridge for a day. Just reheat in a low oven to regain that fluffy magic. Unfortunately, freezing isn’t recommended, as they might lose their airy texture. Make-ahead? Only whip that batter right before cooking for the best results.
Tips to make Fluffy Japanese Soufflé Pancakes
Want to be a pancake pro? Here are a few tips:
- Room temperature eggs whip better, creating an airy batter.
- Don’t skip the vinegar or lemon juice— it enhances the fluffiness!
- Play with toppings! Consider Nutella, fruit purees, or even a little matcha twist.
Variation
Feeling adventurous? Add a bit of cocoa powder for chocolate soufflé pancakes, or swap in almond milk for a dairy-free delight. Vegan? Use a flax egg and a milk alternative, and you’re set!
FAQs
1. Can I use all-purpose flour instead of cake flour?
Absolutely! Just ensure it’s fluffed, spooned, and leveled for best results.
2. How do I make these pancakes smaller?
Simply adjust the amount of batter for a smaller serving. Just keep an eye on cooking time!
3. Can I prep the batter ahead of time?
Not really. For the best texture, whip the egg whites just before cooking.
📌 Pin this recipe for your next cozy dinner night!
Fluffy Japanese Soufflé Pancakes
Ingredients
Method
- In a mixing bowl, beat the egg yolks, milk, vanilla, lemon zest (if using), and sugar until creamy.
- Gently fold in the flour, baking powder, and vinegar just until combined.
- In a separate bowl, whip the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three additions until just mixed.
- Heat a non-stick skillet with a dash of oil over low heat.
- Spoon large dollops of batter, cover, and cook for about 4-5 minutes.
- Flip and cook for another 4-5 minutes or until fluffy and golden.
- Whip the cold cream with sugar and vanilla until soft peaks form.
- Serve alongside or on top of the pancakes.