Name: Japanese Soufflé Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 large eggs, separated; 2 tablespoons milk; 1/4 teaspoon vanilla extract; 1/4 cup all-purpose flour; 1/4 teaspoon baking powder; 2 tablespoons granulated sugar; 1/4 teaspoon cream of tartar (or a few drops of lemon juice); Butter or oil, for greasing; Powdered sugar, for dusting (optional); Fresh berries or maple syrup, for serving

Light as a cloud and delightfully fluffy, Japanese soufflé pancakes are a dreamy take on the classic breakfast favorite. These pancakes rise high with whipped egg whites, offering a soft, airy bite that almost melts on the tongue. With a subtle sweetness and a pillowy texture, I find them perfect for a weekend brunch or a special breakfast in bed.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large eggs, separated

1/4 teaspoon vanilla extract

2 tablespoons milk

1/4 cup all-purpose flour

1/4 teaspoon baking powder

2 tablespoons granulated sugar

1/4 teaspoon cream of tartar (or a few drops of lemon juice)

Butter or oil, for greasing

Powdered sugar, for dusting (optional)

Fresh berries or maple syrup, for serving

Directions

I start by separating the egg yolks and whites into two bowls.

I whisk the milk and vanilla extract into the egg yolks until smooth.

Then I sift in the flour and baking powder and mix until the batter is lump-free.

In the bowl with the egg whites, I add cream of tartar and beat with an electric mixer until soft peaks form.

I gradually add sugar and continue beating until stiff, glossy peaks form.

To combine, I gently fold a third of the egg whites into the yolk mixture to lighten it, then fold in the remaining whites in two additions, taking care not to deflate the batter.

I preheat a non-stick skillet over low heat and grease it lightly with butter or oil.

Using an ice cream scoop, I pile the batter into 2–3 tall mounds.

I add a tablespoon of water into the empty spaces of the skillet and cover with a lid.

I let them cook on low heat for 4–5 minutes, then gently flip each one, add another tablespoon of water, and cover again for another 4–5 minutes.

Once cooked, I remove them carefully, dust with powdered sugar, and serve right away with berries or syrup.

Servings and timing

Servings: 2

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories per serving: Approximately 130 kcal

Variations

I sometimes flavor the batter with a touch of matcha or cocoa powder for a unique twist. For extra indulgence, I like to top them with whipped cream or a drizzle of sweetened condensed milk. If I’m craving a citrusy touch, I add a little lemon zest to the batter for brightness.

Storage/Reheating

These pancakes are best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to one day. To reheat, I steam them gently for a couple of minutes or warm them in a covered skillet over low heat with a splash of water to retain their fluffiness.

FAQs

How do I keep my soufflé pancakes from deflating?

I make sure to fold the egg whites in gently and avoid overmixing. Also, I keep the heat low and steady to help them cook through without collapsing.

Can I make the batter ahead of time?

I don’t recommend it. The air in the whipped egg whites is what gives these pancakes their lift, and the batter should be used immediately for best results.

Why do I need to add water to the skillet?

The water creates steam, which helps cook the pancakes evenly and keeps them moist. It also helps with that signature jiggle.

Can I use self-rising flour instead of all-purpose?

I prefer using all-purpose flour with baking powder for more control over the rise. Self-rising might work, but I find it less consistent in this delicate recipe.

What can I serve with Japanese soufflé pancakes?

I like to keep it simple with fresh berries, maple syrup, or a dusting of powdered sugar. For a richer treat, whipped cream or a scoop of ice cream makes a lovely pairing.

Conclusion

Japanese soufflé pancakes are a beautiful way to elevate a simple breakfast into something memorable. With their airy texture and elegant look, they never fail to impress. I enjoy making them on slow mornings when I want something special but still quick and easy. Once I tried them, they quickly became a go-to for indulgent weekend breakfasts.

Recipe:

Japanese Soufflé Pancakes

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Author: Sophia
Total Time: 20 minutes
Yield: 2 servings
Diet: Vegetarian

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Description

Light and airy, Japanese soufflé pancakes are a delicate and fluffy twist on traditional pancakes. Made with whipped egg whites for extra lift, these pancakes are perfect for an indulgent breakfast or brunch treat.