Fluffy Japanese Soufflé Pancakes Recipe
Indulge in these Fluffy Japanese Soufflé Pancakes that are light, airy, and simply delightful. Perfect for a special breakfast or brunch treat!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes 4 pancakes 1x
- Category: Breakfast, Brunch
- Method: Pan-frying
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Pancake Batter:
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
For Cooking:
- Oil (any neutral oil)
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
Sweetened Whipped Cream:
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Instructions
- Make the soufflé pancake batter: Separate the egg whites and egg yolks. Mix egg yolks with milk, vanilla, lemon zest, flour, and baking powder. Beat egg whites with vinegar and sugar until stiff peaks form. Fold meringue into the egg yolk batter.
- Cook the pancakes: Heat a nonstick pan, portion and cook the batter, flipping once until golden brown.
- Serve: Top pancakes with sweetened whipped cream, berries, powdered sugar, and maple syrup.
- Optional sweetened whipped cream: Whip heavy cream with sugar and vanilla until firm peaks form.
Notes
- Be gentle when folding the meringue into the batter to keep the pancakes fluffy.
- Ensure the pan is on low heat to cook the pancakes evenly without burning.
- Refrigerate any leftover sweetened whipped cream.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 8g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: Japanese Soufflé Pancakes, Fluffy Pancakes, Breakfast Recipe, Brunch Ideas
