These Fluffy Japanese Soufflé Pancakes are irresistibly soft, light, and airy, offering a cloud-like texture. Perfect for breakfast, brunch, or even dessert, these pancakes will melt in your mouth and delight your taste buds!
Why You’ll Love This Recipe:
- Super Fluffy: Thanks to the egg whites, these pancakes rise high and have a super soft texture.
- Minimal Ingredients: Simple ingredients combine to make a beautiful, light pancake.
- Customizable: Top with your favorite fruits, syrups, or whipped cream for a delicious treat.
Ingredients:
- 3 eggs
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- Butter, for cooking
- Maple syrup, for serving
- Fresh berries, for serving
Directions:
Step 1: Separate the Eggs
- Separate the egg whites from the yolks into two separate bowls.
Step 2: Mix the Egg Yolks
- In the bowl with egg yolks, add 1/4 cup whole milk and 1/2 teaspoon vanilla extract. Whisk together until well combined.
Step 3: Add Dry Ingredients
- Sift in 1/3 cup all-purpose flour and 1/2 teaspoon baking powder to the egg yolk mixture. Mix until smooth and well incorporated.
Step 4: Whisk the Egg Whites
- In the bowl with the egg whites, whisk until soft peaks form.
- Gradually add 1/4 cup granulated sugar while continuing to whisk until stiff peaks form.
Step 5: Combine Egg Whites and Yolks
- Gently fold the egg whites into the egg yolk mixture, being careful not to deflate the batter. Fold until just combined (it’s okay if there are some streaks).
Step 6: Cook the Pancakes
- Heat a nonstick pan over low heat and lightly brush with butter.
- Spoon the pancake batter onto the pan (about 1/4 cup per pancake) and cover with a lid. Cook for 4-5 minutes, or until the pancakes have risen and the bottoms are golden brown.
- Carefully flip the pancakes and cook for another 4-5 minutes, or until they’re cooked through and golden on both sides.
Step 7: Serve
- Serve the pancakes warm, topped with maple syrup and fresh berries.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2-3
Tips:
- Low and Slow: Make sure to cook these pancakes on low heat to allow them to rise without burning the bottoms.
- Fluffy Texture: The key to the fluffy texture is the careful folding of the egg whites into the yolk mixture.
- No Lid?: If you don’t have a lid, you can use a large pan with a sheet of foil or even a heat-safe cover to create the same effect.
Conclusion:
These Fluffy Japanese Soufflé Pancakes are the ultimate treat for those who love light, airy, and indulgent breakfast options. With a melt-in-your-mouth texture, they’re perfect when served with syrup and berries for a delightful morning meal. Try them for an extra special breakfast or brunch experience!
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Fluffy Japanese Soufflé Pancakes
- Total Time: 20 minutes
- Yield: 3–4 pancakes (serves 2) 1x
Description
Light, airy, and irresistibly fluffy, these Japanese soufflé pancakes are a true breakfast treat. With a delicate texture and just the right amount of sweetness, they are perfect when paired with maple syrup and fresh berries.
Ingredients
Scale
- 3 eggs
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- Butter, for cooking
- Maple syrup, for serving
- Fresh berries, for serving
Instructions
- Separate the egg whites from the yolks into two separate bowls.
- In the bowl with the egg yolks, add milk and vanilla extract. Mix until well combined.
- Sift in flour and baking powder, mix until smooth.
- In the bowl with egg whites, whisk until soft peaks form. Gradually add sugar and continue whisking until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture until just combined.
- Heat a nonstick pan over low heat and brush with butter.
- Spoon the pancake batter onto the pan and cover with a lid. Cook for about 4-5 minutes.
- Carefully flip the pancakes and cook for another 4-5 minutes, or until cooked through.
- Serve the pancakes with maple syrup and fresh berries.
Notes
- Use low heat to ensure the pancakes cook through without burning.
- For an extra fluffy texture, avoid overmixing the batter when folding the egg whites.
- These pancakes are best enjoyed immediately while they’re soft and warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes