Fluffy Japanese Soufflé Pancakes
Light, airy Japanese soufflé pancakes that are fluffy and jiggly, perfect for a special brunch or breakfast treat. This easy 5-step recipe uses simple ingredients and a soufflé technique for a unique texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 pancakes (about 2 servings) 1x
- Category: Breakfast, Brunch
- Cuisine: Japanese
Ingredients
Scale
- 4 large eggs, separated
- 60 ml (1/4 cup) whole milk (or almond/oat milk)
- 65 g (1/2 cup) all-purpose flour (sifted; gluten-free blend optional)
- 1 tsp baking powder
- 30 g (2 tbsp) granulated sugar
- 1 tsp vanilla extract
- 15 ml (1 tbsp) vegetable oil or melted butter
- Pinch of salt
- Optional toppings: maple syrup, fresh berries, powdered sugar, whipped cream, honey, yogurt
Instructions
- Separate the eggs carefully, placing whites in a large clean bowl and yolks in a smaller bowl. Ensure no yolk contaminates the whites. (5 minutes)
- In the yolk bowl, add milk, vanilla extract, and sugar. Whisk until smooth. Sift in flour and baking powder, then stir gently until just combined. Batter should be slightly thick but pourable. (5 minutes)
- Whip the egg whites with a pinch of salt using an electric mixer or hand whisk until stiff peaks form. (7–10 minutes)
- Gently fold one-third of the whipped egg whites into the batter to lighten it, then fold in the remaining whites carefully to keep the batter airy. (3 minutes)
- Heat a non-stick pan over low heat and lightly grease with oil or butter. Scoop batter into ring molds or freeform rounds about 3 inches in diameter and 1.5 inches tall. Cover pan with a lid and cook for 4–5 minutes until bottoms are golden and bubbles form on top. Remove molds if used, flip pancakes carefully, cover again, and cook for another 4 minutes. (10 minutes)
Notes
Use room temperature eggs for best whipping results. Whip egg whites in a clean, grease-free bowl. Cook pancakes on low heat and cover the pan to trap steam for even cooking and fluffiness. If batter spreads too much, lower heat and use thicker scoops. For vegan option, use aquafaba and plant-based milk. For gluten-free, substitute flour with gluten-free baking blend.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 7
- Fat: 8
- Carbohydrates: 28
- Fiber: 1
- Protein: 7
Keywords: Japanese soufflé pancakes, fluffy pancakes, soufflé pancakes recipe, airy pancakes, brunch recipe, easy pancakes