Japanese Souffle Pancakes
Light, airy, and fluffy Japanese souffle pancakes that are easy to make and perfect for a special breakfast or brunch treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Japanese
Ingredients
Scale
- 4 large eggs, separated
- 3 tablespoons granulated sugar
- ½ cup (65g) all-purpose flour
- ¼ cup (60ml) whole milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
- Vegetable oil or butter for greasing the pan
Instructions
- Separate the eggs, placing yolks and whites in separate large mixing bowls. Ensure no yolk contaminates the whites.
- Whisk the egg yolks with sugar until pale and slightly thickened. Stir in milk and vanilla extract.
- Sift together the flour and baking powder. Gently fold the dry ingredients into the yolk mixture until just combined.
- Using an electric mixer, beat the egg whites on medium-high speed until soft peaks form. Gradually add remaining sugar and continue whipping until stiff, glossy peaks form.
- Fold about one-third of the whipped egg whites into the yolk batter to lighten it, then gently fold in the remaining whites, preserving as much air as possible.
- Heat a non-stick skillet over low heat and lightly grease with oil or butter.
- Spoon thick mounds of batter onto the skillet. If using ring molds, spoon batter inside and tap to level.
- Cover the skillet with a lid and cook for 4–5 minutes until the bottom is golden and the pancakes are springy.
- Carefully flip the pancakes and cook for another 4–5 minutes until golden and cooked through.
Notes
Use fresh eggs for best results. Whip egg whites to stiff, glossy peaks but avoid overwhipping. Cook pancakes on low heat and cover with a lid to trap steam for even cooking. Fold meringue gently to keep air in the batter. Reheat leftovers gently in a non-stick skillet with a splash of milk to maintain moisture. Avoid freezing as texture degrades.
Nutrition
- Serving Size: 1 serving (approx. 2
- Calories: 210
- Sugar: 8
- Sodium: 150
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 1
- Protein: 7
Keywords: Japanese souffle pancakes, fluffy pancakes, breakfast, brunch, souffle, easy pancakes, fluffy breakfast treats