Fluffy Japanese Soufflé Pancakes are a delightful twist on traditional pancakes, offering a light, airy texture that melts in your mouth. Perfect for breakfast, brunch, or even dessert, these pancakes are as impressive to look at as they are delicious to eat.
Why You’ll Love This Recipe
- Incredibly fluffy, light, and delicate texture.
- Simple ingredients that come together beautifully.
- Great for special occasions or when you want to elevate breakfast.
- Customizable with a variety of toppings like whipped cream, berries, or syrup.
- A fun and rewarding cooking project that’s sure to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pancakes:
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
- Neutral oil (for cooking)
Optional Toppings:
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
For Sweetened Whipped Cream (Optional):
- ½ cup heavy cream, cold
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
Directions
Make the Soufflé Pancake Batter
- Separate the Eggs: Separate the egg whites and yolks into two bowls, being careful not to break the yolks.
- Mix Wet Ingredients: Add the milk, vanilla extract, and lemon zest (if using) to the egg yolks. Whisk briefly until combined.
- Incorporate Dry Ingredients: Sift the flour and baking powder into the yolk mixture and whisk until smooth, ensuring no dry flour remains. Set aside.
- Make the Meringue: Add vinegar or lemon juice to the egg whites. Beat on medium speed until frothy, then gradually add sugar. Beat until stiff peaks form.
- Fold Batter and Meringue: Gently fold ⅓ of the meringue into the yolk mixture to lighten it. Add the remaining meringue and fold gently until no streaks are visible.
- Transfer to Piping Bag: Spoon the batter into a piping bag fitted with a large round tip for easier portioning.
Cook the Pancakes
- Preheat the Pan: Heat a nonstick pan over low heat and lightly grease it with oil.
- Portion the Batter: Pipe or spoon the batter into the pan to create 2–3 pancakes, ensuring they’re evenly sized.
- Cook and Cover: Cover the pan with a lid and cook for 7–8 minutes until the bottoms are golden brown. Flip the pancakes carefully and cook for another 5–6 minutes.
- Serve Immediately: Remove the pancakes from the pan and serve warm with your favorite toppings.
Optional Sweetened Whipped Cream
- Combine heavy cream, sugar, and vanilla extract in a bowl.
- Whisk until firm peaks form. Keep refrigerated until ready to serve.
Servings and Timing
- Prep Time: 7 minutes
- Cooking Time: 13 minutes
- Total Time: 20 minutes
- Servings: 1 serving (2–3 pancakes)
- Calories: ~375 kcal per serving
Variations
- Citrus Delight: Add orange or lime zest instead of lemon for a unique citrus flavor.
- Chocolate Lover’s: Fold a few chocolate chips into the batter before cooking.
- Savory Option: Skip the sugar and vanilla, then add cheese or herbs for a savory pancake.
- Fruity Twist: Mix pureed fruit into the batter for a burst of flavor.
Storage/Reheating
- Storage: Store cooled pancakes in an airtight container in the refrigerator for up to 1 day.
- Reheating: Warm in a nonstick pan over low heat or in the microwave for a few seconds. Best enjoyed fresh.
FAQs
1. Why do my pancakes deflate after cooking?
Slight deflation is normal, but overmixing the batter or not cooking the pancakes long enough can cause them to collapse more.
2. Can I make these pancakes without a piping bag?
Yes, you can use a spoon to portion the batter, but a piping bag helps achieve a more uniform shape.
3. What if I don’t have white vinegar?
Lemon juice is a great substitute for white vinegar in this recipe.
4. How do I know when the pancakes are done?
They should feel firm to the touch, and the bottom should be golden brown.
5. Can I double the recipe?
Yes, double all ingredients, but cook the pancakes in batches to avoid overcrowding the pan.
6. What’s the best type of pan to use?
A nonstick pan is essential for easy flipping and even cooking.
7. How do I keep the pancakes fluffy?
Fold the meringue gently into the batter and cook over low heat with a lid to trap steam.
8. Can I add sweetener to the batter?
The sugar in the meringue provides sweetness, but you can add a small amount to the yolk mixture if desired.
9. Can I use a stand mixer for the meringue?
Yes, a stand mixer works well for beating the egg whites to stiff peaks.
10. What should I serve with soufflé pancakes?
Serve with whipped cream, berries, syrup, or a dusting of powdered sugar for the perfect finish.
Conclusion
Fluffy Japanese Soufflé Pancakes are an indulgent yet simple treat that brings a touch of elegance to any breakfast or brunch table. With their airy texture and delightful flavor, these pancakes are sure to impress. Customize them with your favorite toppings and enjoy a restaurant-quality dish right at home!
Print
Fluffy Japanese Soufflé Pancakes
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 2–3 pancakes (1 serving) 1x
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Japanese
Description
Impress your loved ones with these Fluffy Japanese Soufflé Pancakes! Delightfully airy and light, these pancakes are perfect for breakfast, brunch, or a special occasion. Top them with whipped cream, berries, or maple syrup for the ultimate treat!
Ingredients
For the Pancakes:
- 2 large eggs
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 1/4 cup all-purpose flour (fluffed, spooned, and leveled)
- 1/4 tsp baking powder
- 1/2 tsp white vinegar (or lemon juice)
- 2 tbsp granulated sugar
- Neutral oil (for cooking)
Optional Toppings:
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
For Sweetened Whipped Cream (Optional):
- 1/2 cup heavy cream, cold
- 1 tbsp granulated sugar (adjust to taste)
- 1/2 tsp vanilla extract
Instructions
Prepare the Soufflé Pancake Batter:
- Separate Eggs:
- Separate egg whites and yolks into two bowls. Ensure no yolk is in the whites.
- Mix Wet and Dry Ingredients:
- Add milk, vanilla, and optional lemon zest to the yolks and whisk until combined.
- Sift in flour and baking powder, then whisk until smooth.
- Whip the Meringue:
- Add vinegar or lemon juice to the egg whites. Beat on medium speed until frothy. Gradually add sugar and beat until stiff peaks form.
- Combine the Batter:
- Gently fold ⅓ of the meringue into the yolk mixture until combined. Fold in the remaining meringue until no streaks remain.
- Transfer batter to a piping bag with a large round tip.
Cook the Pancakes:
- Heat a nonstick pan over low heat and lightly grease it. Pipe batter into the pan to make 2–3 pancakes.
- Cover the pan with a lid and cook for 7–8 minutes until golden. Flip gently and cook for another 5–6 minutes.
- Serve immediately with desired toppings.
Optional Sweetened Whipped Cream:
- Whisk heavy cream, sugar, and vanilla until firm peaks form. Refrigerate until ready to use.
Notes
- Pancakes may deflate slightly after cooking but will stay fluffy.
- Use a piping bag for the best results.
- Pair with toppings like fresh berries, powdered sugar, or syrup.
Nutrition
- Serving Size: 1
- Calories: 375 kcal
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