Fluffy Japanese Soufflé Pancakes
Light, airy Japanese soufflé pancakes that melt in your mouth, perfect for a special breakfast or brunch. Made with simple pantry ingredients and a unique folding technique for cloud-like fluffiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Japanese
Ingredients
Scale
- 4 large eggs, separated (room temperature)
- 1 cup (120g) all-purpose flour, sifted
- 1 teaspoon baking powder
- Pinch of salt
- 1/4 cup (60ml) whole milk (or 2% or dairy-free milk like almond or oat milk)
- 1 tablespoon granulated sugar (plus 2 tablespoons for egg whites)
- 1 teaspoon vanilla extract
- Butter or oil for greasing the pan
Instructions
- Separate the yolks from the whites into two different bowls using large room temperature eggs.
- Sift together the flour, baking powder, and salt in a bowl and set aside.
- In the bowl with the egg yolks, add milk, 1 tablespoon sugar, and vanilla extract. Whisk until smooth.
- Gently fold the sifted flour mixture into the egg yolk mixture until just combined; a few lumps are okay.
- Using an electric mixer, beat the egg whites until foamy. Gradually add 2 tablespoons sugar and continue whipping until stiff peaks form.
- Fold one-third of the egg whites into the batter to lighten it, then gently fold in the remaining whites, keeping as much air as possible.
- Preheat a non-stick skillet over low heat and lightly grease with butter or oil. Grease ring molds if using and place on the pan.
- Spoon batter into the pan or molds, filling about 3/4 full. Cover with a lid and cook for 4-5 minutes on low heat until pancakes puff up.
- Carefully flip each pancake with a wide spatula, cover again, and cook for another 4-5 minutes until golden and cooked through but still soft.
- Remove from pan and serve immediately warm with butter, syrup, or favorite toppings.
Notes
Use room temperature eggs for better volume. Whip egg whites to stiff peaks and fold gently to keep air in the batter. Cook on low heat with a lid to trap steam and prevent burning. If pancakes brown too fast, lower heat. Flipping carefully with a thin spatula prevents deflating the pancakes. Ring molds help achieve height but are optional.
Nutrition
- Serving Size: About two medium pan
- Calories: 220
- Sugar: 7
- Fat: 7
- Carbohydrates: 28
- Protein: 8
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