Fluffy Japanese Soufflé Pancakes

These Japanese soufflé pancakes are ultra-fluffy, jiggly, and melt-in-your-mouth soft! Perfect for breakfast, dessert, or a special brunch treat, they will impress anyone with their delicate texture and irresistible taste.

Prep Time: 7 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Yield: 1 serving (2-3 pancakes)

Ingredients

For the 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
Neutral oil (for cooking)

Optional Toppings:

Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup

Sweetened Whipped Cream (Optional):

½ cup heavy cream (cold)
1 tablespoon granulated sugar (adjust to preference)
½ teaspoon vanilla extract

Instructions

Make the Soufflé Pancake Batter:

Separate the egg whites and egg yolks into separate bowls.
In the egg yolks bowl, add the milk, vanilla, and lemon zest, whisking briefly until combined. Sift in the flour and baking powder, and whisk until smooth.
In the egg whites bowl, add the vinegar or lemon juice. Use a hand mixer to beat on medium speed until frothy. Gradually add the sugar, and then beat on high until stiff peaks form.
Gently fold ⅓ of the meringue into the yolk batter using a rubber spatula. Once incorporated, fold in the remaining meringue until fully combined, being careful not to deflate the batter.

Cook the Pancakes:

Heat a nonstick pan over low heat and lightly grease it with oil. Make sure to wipe away excess oil.
Spoon or pipe the batter into 2-3 tall mounds on the pan (use a large cookie scoop or piping bag for tall stacks).
Cover the pan with a lid and cook for 7-8 minutes until the bottom is golden brown. Gently flip the pancakes and cook for an additional 5-6 minutes until golden brown and cooked through.
Serve immediately with whipped cream, berries, powdered sugar, and maple syrup.

For the Whipped Cream:

In a mixing bowl, combine the heavy cream, sugar, and vanilla. Whisk by hand or with a hand mixer until stiff peaks form. Refrigerate until ready to use.

Notes:

These pancakes may start to deflate slowly once removed from the pan but should still stay fluffy.
If using a piping bag, pair it with a large round tip (such as Wilton 2A) for better control.
For best results, use an electric stovetop as it provides consistent low heat.
Whipped cream can be made ahead and stored in the fridge until needed.