Fluffy Japanese Soufflé Pancakes

These Fluffy Japanese Soufflé Pancakes are light, airy, and incredibly easy to make, turning your ordinary mornings into a delightful brunch experience.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: Japanese

Calories: 150

Ingredients Method Notes

Ingredients

For the pancake batter

2 large eggs Room temperature for better whipping
2 tablespoons milk Can substitute with milk alternative
½ teaspoon vanilla extract
1 teaspoon lemon zest Optional for added flavor
¼ cup all-purpose flour Fluffed, spooned, and leveled
¼ teaspoon baking powder
½ teaspoon white vinegar Can substitute with lemon juice
2 tablespoons granulated sugar
Oil Neutral for cooking

For serving

Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup

For sweetened whipped cream

½ cup heavy cream Cold
1 tablespoon granulated sugar Adjust to preference
½ teaspoon vanilla

Method

Preparation

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.

Cooking

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 Whipped Cream

Whip the cold cream with sugar and vanilla until soft peaks form.
Serve alongside or on top of the pancakes.

Notes

These pancakes are best enjoyed fresh but can be stored in the fridge for a day. Reheat in a low oven to regain fluffiness. Freezing isn't recommended as they lose their airy texture.