Fluffy Japanese Soufflé Pancakes
Light, airy, and melt-in-your-mouth Japanese soufflé pancakes made with simple pantry ingredients and a three-step method for bakery-level results at home.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Japanese
Ingredients
Scale
- 3 large eggs, separated
- ½ cup (70g) all-purpose flour
- ¼ cup (60ml) milk (whole or 2%)
- 2 tablespoons (30g) granulated sugar
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- Butter (unsalted, for cooking)
- Optional toppings: fresh berries, maple syrup, whipped cream, powdered sugar
Instructions
- Separate the eggs carefully, placing yolks in one bowl and whites in another, ensuring no yolk mixes with whites. (5 minutes)
- To the yolks, add milk, vanilla extract, sift in flour and baking powder. Whisk until smooth and thick but pourable. (5 minutes)
- Using an electric mixer, beat egg whites until frothy. Gradually add sugar and whip until stiff peaks form. (7-10 minutes)
- Add about a third of whipped whites to yolk batter to lighten it, then gently fold in remaining whites in two batches using a spatula. (3-5 minutes)
- Warm a non-stick skillet over low heat and lightly grease with butter. (2 minutes)
- Scoop batter onto pan shaping thick rounds; if using ring molds, place them on pan and fill with batter. Cover pan with lid and cook for 4-5 minutes on first side. (5 minutes)
- Carefully flip pancakes and cook other side for 3-4 minutes, covered if possible, until golden brown and springy inside. (4 minutes)
- Serve immediately with desired toppings.
Notes
Use clean, dry bowls and beaters for whipping egg whites. Fold whites gently to retain air. Cook pancakes on low heat with a lid to trap steam and prevent burning. Flip only when edges are set and bottoms are golden. Serve immediately for best texture. Leftovers can be refrigerated for up to two days or frozen with parchment paper between layers.
Nutrition
- Serving Size: About two medium pan
- Calories: 275
- Sugar: 8
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 1
- Protein: 8
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