Fluffy Japanese Souffle Pancakes
These fluffy Japanese souffle pancakes are light, airy, and melt-in-your-mouth delights that bring a touch of elegance to any breakfast or brunch. Made with simple pantry staples, they feature a soufflé-like texture achieved by folding stiffly beaten egg whites into the batter and cooking low and slow on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Japanese
Ingredients
- 4 large eggs, separated
- 1/4 cup whole milk (60 ml)
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (60 g), sifted
- 1/2 teaspoon baking powder
- 3 tablespoons granulated sugar (38 g)
- Unsalted butter, melted (for greasing and richness)
- Pinch of salt
Instructions
- Separate 4 large eggs, placing yolks in one bowl and whites in another. Ensure no yolk gets into the whites.
- In the yolk bowl, add 1/4 cup whole milk, 1 teaspoon vanilla extract, and a pinch of salt. Whisk until combined.
- Sift 1/2 cup all-purpose flour and 1/2 teaspoon baking powder directly into the yolk mixture. Stir gently until smooth. Set aside.
- Using an electric mixer, beat the egg whites on medium speed until frothy. Gradually add 3 tablespoons granulated sugar and increase speed to high. Continue beating until stiff, glossy peaks form, about 3-4 minutes.
- Gently fold one-third of the whipped egg whites into the yolk mixture using a spatula to lighten it. Then fold in the remaining whites in two additions, taking care not to deflate the batter.
- Heat a non-stick skillet over low heat and lightly grease it with butter. If using molds, grease them well to prevent sticking.
- Spoon batter into molds or directly onto the skillet, making 3-inch tall rounds. Cover the pan with a lid to trap steam and cook for 4-5 minutes.
- When the bottoms are golden and the edges set, carefully flip using a spatula and cook covered for another 4-5 minutes until cooked through.
- Gently remove pancakes from molds if used. Stack on plates, drizzle with syrup or your favorite topping, and serve immediately.
Notes
Use room temperature ingredients for best results. Be careful not to deflate the egg whites when folding. Cook on low heat with a lid to trap steam and ensure even cooking. If pancakes brown too quickly, reduce heat. Silicone spatulas help fold without breaking egg whites. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop with a lid.
Nutrition
- Serving Size: About two pancakes
- Calories: 265
- Sugar: 7
- Sodium: 150
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 1
- Protein: 9
Keywords: Japanese souffle pancakes, fluffy pancakes, souffle pancakes, breakfast, brunch, melt-in-your-mouth pancakes, easy pancake recipe