These light, airy, and jiggly Japanese soufflé pancakes are a dreamy treat perfect for breakfast, brunch, or even dessert. They’re pillowy soft, indulgent, and sure to impress anyone lucky enough to try them!
Prep Time: 7 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Yield: 1 serving (2 to 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 (or to taste)
- ½ teaspoon vanilla extract
Instructions
- Make the Soufflé Pancake Batter
- Separate the egg whites and yolks into separate bowls, ensuring no yolk breaks.
- In the egg yolk bowl, whisk together milk, vanilla extract, and lemon zest. Sift in the flour and baking powder, then whisk until smooth. Set aside.
- In the egg whites bowl, add vinegar (or lemon juice). Use a hand mixer on medium speed to beat until frothy, then gradually add sugar. Continue beating on medium-high speed until stiff peaks form.
- Gently fold in ⅓ of the meringue into the egg yolk mixture. Repeat the folding process with the remaining meringue until fully combined. Avoid over-mixing to prevent deflating the batter.
- Cook the Pancakes
- Heat a large nonstick pan over low heat. Lightly grease with oil and wipe away excess.
- Using a spoon, large cookie scoop, or piping bag, portion the batter into 2-3 mounds in the pan. Ensure the batter is tall to help the pancakes rise.
- Cover the pan with a lid and cook for 7-8 minutes, until the bottoms are golden brown. Gently flip the pancakes, cover, and cook for an additional 5-6 minutes.
- Once golden brown on both sides, remove from the pan.
- Serve the Pancakes
- Serve immediately with sweetened whipped cream, berries, powdered sugar, and maple syrup.
Optional Sweetened Whipped Cream
- In a bowl, combine heavy cream, sugar, and vanilla. Use a hand mixer to beat until stiff peaks form or the cream reaches your desired thickness. Refrigerate until needed.
Notes
- If using a piping bag, we recommend a large round tip (Wilton 2A works great).
- These pancakes may deflate slightly after being removed from the pan, but they should remain fluffy.
- Refer to the blog post for more detailed step-by-step photos, tips, and troubleshooting advice.
Nutrition (Per Serving)
Calories: 375.3kcal
Carbohydrates: 50.9g
Protein: 16.8g
Fat: 10.9g
Saturated Fat: 3.7g
Cholesterol: 375.6mg
Sodium: 155.5mg
Potassium: 324.1mg
Fiber: 1.1g
Sugar: 26.2g
Vitamin A: 589.6IU
Vitamin C: 2.6mg
Calcium: 144.2mg
Iron: 3.3mg
Leave a Reply