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Fluffy Japanese Soufflé Pancakes

These Fluffy Japanese Soufflé Pancakes melt in your mouth and offer a delightful airy breakfast experience.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 220
Ingredients Method Notes

Ingredients
  

For the soufflé pancake batter
  • 2 large large eggs Use room-temperature eggs for better fluffiness.
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract Can substitute with almond extract for variation.
  • 1 teaspoon lemon zest Optional but enhances flavor.
  • ¼ cup all-purpose flour Fluffed, spooned, and leveled.
  • ¼ teaspoon baking powder
  • ½ teaspoon white vinegar Can use lemon juice as a substitute.
  • 2 tablespoons granulated sugar
For cooking and serving
  • Oil Any neutral oil for cooking.
  • Sweetened whipped cream For serving.
  • Assorted berries For garnish.
  • Powdered sugar For dusting.
  • Maple syrup For drizzling.
  • ½ cup heavy cream Must be cold for whipping.
  • 1 tablespoon granulated sugar Adjust to preference.
  • ½ teaspoon vanilla

Method
 

Making the soufflé pancake batter
  1. In a bowl, separate the egg yolks and whites. Mix the yolks with milk, vanilla extract, lemon zest, and sugar.
  2. In another bowl, whisk together the flour, baking powder, and vinegar until smooth. Combine both mixtures and set aside.
Cooking the pancakes
  1. In a clean bowl, beat the egg whites until stiff peaks form.
  2. Gently fold the whites into the batter until combined.
  3. Heat a little oil in a non-stick pan over low heat.
  4. Pour a generous scoop of batter into the pan and cover with a lid. Cook each side for about 3-4 minutes or until fluffy and golden.
Optional sweetened whipped cream
  1. Whip cold heavy cream with sugar and vanilla until soft peaks form. Serve with pancakes.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to a month. Reheat as needed. Experiment with flavor variations like cinnamon or cocoa powder.