Fluffy Japanese Soufflé Pancakes
Treat yourself to the ultimate breakfast with these Fluffy Japanese Soufflé Pancakes! Light, airy, and melt-in-your-mouth delicious, these jiggly pancakes are a fun twist on your usual stack. Made with whipped egg whites for that signature lift, this Japanese Soufflé Pancake recipe is easier than you think—and perfect for brunch, dessert, or a cozy morning in. If you love fluffy pancakes and beautiful breakfast recipes, this one's a must-try!
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
- Oil any 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 more or less to your preference
- ½ teaspoon vanilla
Instructions
Prepare the Batter
- Separate the eggs into whites and yolks.
- In the bowl with yolks, whisk together milk and vanilla, then sift in flour and baking powder. Mix until smooth and set aside.
Whip the Meringue
- Add vinegar (or lemon juice) to the egg whites.
- Beat until frothy, then gradually add sugar.
- Whip until stiff peaks form — your meringue should stand tall without drooping.
Fold the Meringue
- Start by folding a third of the meringue into the yolk mixture to lighten it up.
- Gently fold in the remaining meringue in two batches. Be careful not to deflate the batter — this is what gives your pancakes their rise.
Cook Low and Slow
- Heat a nonstick pan on low heat and lightly oil it.
- Scoop or pipe your batter into tall mounds (a piping bag with a large round tip works best).
- Cover with a lid or heatproof bowl and cook for 7–8 minutes.
- Flip carefully, cover again, and cook another 5–6 minutes.
Serve Immediately
- Top your Fluffy Japanese Soufflé Pancakes with whipped cream, fresh fruit, maple syrup, or powdered sugar. Then get ready for the most satisfying bite ever!
Notes
- Don't overmix: Fold gently to keep the air in the batter.
- Use a scale for flour: Too much flour = dense pancakes.
- Low and slow heat: Keep it between 285°F–320°F for even cooking.
- Flip with care: The pancakes are delicate, so be gentle!