Fluffy Japanese Soufflé Pancakes: Soft, Airy, and Perfectly Delicious
Ingredients
Scale
Pancake Batter:
- 2 large eggs (separated)
- 2 tbsp milk
- ½ tsp vanilla extract
- 1 tsp lemon zest (optional)
- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
- ¼ tsp baking powder
- ½ tsp white vinegar (or lemon juice)
- 2 tbsp granulated sugar
- Neutral oil for cooking
Optional Toppings:
- Sweetened whipped cream (recipe below)
- Assorted berries
- Powdered sugar
- Maple syrup
Sweetened Whipped Cream (Optional):
- ½ cup heavy cream (cold)
- 1 tbsp granulated sugar (adjust to taste)
- ½ tsp vanilla extract
Instructions
Make the Soufflé Pancake Batter:
- Separate egg whites and yolks into two bowls.
- To the yolks, add milk, vanilla, and lemon zest. Whisk briefly. Sift in flour and baking powder, then whisk until smooth. Set aside.
- Add vinegar or lemon juice to the egg whites. Beat with a hand mixer on medium speed until frothy. Gradually add sugar, then increase speed to medium-high and beat until stiff peaks form.
- Gently fold ⅓ of the meringue into the yolk batter. Add the remaining meringue and fold until combined with no streaks. Be careful not to overmix to keep the batter fluffy.
Cook the Pancakes:
- Heat a large nonstick pan on low heat. Lightly grease with oil and wipe off excess.
- Scoop or pipe batter into the pan, creating tall mounds for 2–3 pancakes.
- Cover the pan with a lid and cook for 7–8 minutes, until golden on the bottom. Flip gently, cover, and cook for another 5–6 minutes until cooked through.
- Serve immediately with whipped cream, berries, powdered sugar, or maple syrup.
Notes
Optional Sweetened Whipped Cream:
- In a bowl, combine heavy cream, sugar, and vanilla.
- Beat by hand or with a hand mixer until firm peaks form. Start on low speed to prevent splashing. Keep refrigerated until needed.