Fluffy Japanese Soufflé Pancakes are a delicious and airy twist on traditional pancakes. They’re soft, fluffy, and feel like a cloud when you take a bite. This delightful breakfast or brunch option is perfect for anyone looking to impress with a light and tasty dish. Best of all, they can be topped with a variety of sweet items for an extra burst of flavor.
Why make this recipe
Making Fluffy Japanese Soufflé Pancakes is a fun and rewarding experience. These pancakes aren’t just about look; they’re about texture and taste. Their lightness and softness make them a unique choice for breakfast or dessert. You can customize the toppings and add your favorite flavors, making it a versatile dish for any occasion.
How to make Fluffy Japanese Soufflé Pancakes
Ingredients:
- 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
- Oil (any neutral oil for cooking)
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Directions:
- Make the soufflé pancake batter: In a large bowl, beat the egg whites until they form stiff peaks. In another bowl, whisk together the egg yolks, milk, vanilla extract, and lemon zest. Then, gently fold in the flour and baking powder until just combined. Finally, add the whipped egg whites to the yolk mixture, folding carefully to keep the mixture airy.
- Cook the pancakes: Heat a non-stick skillet over low heat and lightly coat it with the oil. Use a mold or ring in the pan and fill it about halfway with the batter. Cover the skillet with a lid and cook for about 4-5 minutes. Carefully flip the pancakes and cook for another 4-5 minutes until they are golden and cooked through.
- Optional sweetened whipped cream: In a bowl, whip the cold heavy cream with granulated sugar and vanilla until soft peaks form. This can be served alongside your pancakes for an extra treat.
How to serve Fluffy Japanese Soufflé Pancakes
Serve your soufflé pancakes tall and fluffy. Stack them and top with sweetened whipped cream, assorted berries, a dusting of powdered sugar, or a drizzle of maple syrup. Get creative and enjoy this dish any time of the day!
How to store Fluffy Japanese Soufflé Pancakes
If you have any leftover pancakes, store them in an airtight container in the refrigerator. They should stay fresh for up to 2 days. You can reheat them in a microwave or a skillet to enjoy their fluffy goodness again.
Tips to make Fluffy Japanese Soufflé Pancakes
- Be gentle when folding in the egg whites to keep the batter light and airy.
- Use low heat while cooking to ensure the pancakes cook through without burning.
- Experiment with different toppings like chocolate syrup, fruits, or even a scoop of ice cream for a delightful treat.
Variation
You can add different flavors to your batter, like matcha powder or cocoa powder, for a unique twist. Also, try adding chocolate chips or nuts for extra texture and flavor.
FAQs
Q: Can I make these pancakes ahead of time?
A: While these pancakes are best fresh, you can make them ahead and reheat them in a skillet or microwave.
Q: What can I use instead of eggs?
A: You can try using a flaxseed egg or a commercial egg replacer, but the texture may differ.
Q: Why did my pancakes not rise?
A: Make sure to beat the egg whites to stiff peaks and gently fold them into the batter to keep the air bubbles. Also, ensure your baking powder is fresh for best results.
Fluffy Japanese Soufflé Pancakes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
- Diet: Vegetarian
Description
A delicious and airy twist on traditional pancakes that are soft, fluffy, and feel like a cloud.
Ingredients
- 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
- Oil (for cooking)
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Instructions
- In a large bowl, beat the egg whites until they form stiff peaks.
- In another bowl, whisk together the egg yolks, milk, vanilla extract, and lemon zest.
- Gently fold in the flour and baking powder until just combined.
- Add the whipped egg whites to the yolk mixture, folding carefully to keep the mixture airy.
- Heat a non-stick skillet over low heat and lightly coat it with oil.
- Use a mold or ring in the pan and fill it about halfway with the batter. Cover the skillet with a lid and cook for about 4-5 minutes.
- Carefully flip the pancakes and cook for another 4-5 minutes until they are golden and cooked through.
- In a bowl, whip the cold heavy cream with granulated sugar and vanilla until soft peaks form, and serve alongside your pancakes.
Notes
Serve tall and fluffy. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat for the best texture.