Fluffy Japanese Soufflé Pancakes Recipe
Fluffy and airy Japanese Soufflé Pancakes that are light as a cloud, made by whipping egg whites separately and gently folding them into a creamy batter. These pancakes are cooked slowly on the stovetop with a lid to achieve their signature height and delicate texture. Perfect for a special breakfast or brunch treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
For the Batter
- 2 large eggs (separated)
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
Instructions
- Separate the eggs: Carefully separate the egg yolks from the whites into two different bowls. Ensure no yolk gets into the whites for optimal whipping.
- Prepare the batter: In the bowl with egg yolks, add the flour, milk, baking powder, and vanilla extract. Mix gently until smooth and well combined.
- Whip egg whites: Using a hand mixer or stand mixer, whip the egg whites on medium speed until frothy. Gradually add the granulated sugar and continue whipping until stiff peaks form. The meringue should be glossy and hold firm tips.
- Fold whites into batter: Gently fold the whipped egg whites into the yolk batter in three additions. Use a spatula with a light folding motion to retain the airiness, stopping as soon as the mixture is uniform without overmixing.
- Heat the pan: Preheat a non-stick skillet or griddle over low heat and lightly grease it with butter or oil.
- Cook the pancakes: Scoop about 1/4 cup of batter per pancake onto the pan to form tall rounds. Cover the skillet with a lid and cook slowly for 4-5 minutes on low heat, until bubbles form and the bottom is golden brown.
- Flip and cook other side: Carefully flip each pancake with a wide spatula, cover again with the lid, and cook for an additional 4 minutes until cooked through and puffed.
- Serve immediately: Serve the soufflé pancakes warm with toppings such as maple syrup, powdered sugar, whipped cream, or fresh fruit.
Notes
- Be sure to cook on low heat to prevent burning and to allow the pancakes to rise evenly.
- Folding in the egg whites gently is crucial to maintain the light texture.
- Using a lid helps trap steam and cook the pancakes thoroughly while keeping them fluffy.
- Use fresh eggs at room temperature for best volume in meringue.
- These pancakes are best eaten immediately as they may deflate upon standing.
Keywords: Japanese soufflé pancakes, fluffy pancakes, airy pancakes, breakfast, brunch, Japanese dessert, stovetop pancakes
