These Japanese Soufflé Pancakes are soft, jiggly, and melt-in-your-mouth delicious. Unlike traditional pancakes, they’re thick and airy, thanks to whipped egg whites folded gently into the batter. Perfect for a weekend brunch or a show-stopping dessert, these pancakes taste as dreamy as they look!
Ingredients
For 3 large pancakes:
- 2 large eggs (separated)
- 2 tbsp milk
- ¼ tsp vanilla extract
- ¼ cup (30 g) all-purpose flour
- ¼ tsp baking powder
- 2 tbsp sugar
- 1 tsp lemon juice or vinegar (for stabilizing egg whites)
- Butter or oil, for greasing
- 2 tbsp water (for steaming during cooking)
Optional Toppings:
- Whipped cream
- Maple syrup or honey
- Fresh berries
- Powdered sugar
Instructions
Step 1: Separate the Eggs
Separate egg yolks and whites into two clean bowls.
Ensure there’s no trace of yolk in the whites — this is key for achieving fluffy peaks.
Step 2: Make the Batter
Whisk the egg yolks, milk, and vanilla together until smooth.
Sift in flour and baking powder, and whisk gently until just combined.
The mixture should be smooth but thick.
Step 3: Whip the Egg Whites
Using a hand mixer, beat egg whites on medium speed until frothy.
Add lemon juice (or vinegar), then gradually add sugar — one tablespoon at a time.
Continue beating until soft, glossy peaks form (like meringue).
Step 4: Fold Together
Add one-third of the meringue into the yolk mixture and fold gently to lighten the batter.
Then add the remaining meringue, folding carefully with a spatula until no white streaks remain.
Be gentle — overmixing will deflate the fluffiness.
Step 5: Cook
Preheat a non-stick pan over low heat.
Lightly grease it with butter or oil.
Using a ladle or ice cream scoop, add dollops of batter to form tall pancakes.
Add 1 tablespoon of water to the pan and cover with a lid — the steam helps them rise.
Cook for 4–5 minutes per side, flipping gently with a spatula.
Step 6: Serve
Slide pancakes onto a plate and serve immediately with whipped cream, maple syrup, and fresh fruit.
Tips for Success
- Cook slowly over low heat to keep them tender and prevent burning.
- Don’t press down when flipping! Keep their height intact.
- If you have ring molds, use them to help maintain the round shape and height.
- The secret is in the meringue — make sure your egg whites are whipped perfectly.
Serving Ideas
- Classic: Dust with powdered sugar and drizzle with maple syrup.
- Japanese Café Style: Serve with whipped cream, strawberries, and a dollop of custard or vanilla ice cream.
- Tropical Twist: Add mango slices, coconut cream, and toasted coconut flakes.