Fluffy Japanese Soufflé Pancakes – Breakfast Ideas

Why Make This Recipe

Fluffy Japanese Soufflé Pancakes are a delightful twist on traditional pancakes. They are light, airy, and oh-so-delicious! These pancakes are perfect for a special breakfast or brunch. You’ll impress your friends and family with their beautiful shape and fluffy texture. Plus, they are easy to make at home.

How to Make Fluffy Japanese Soufflé Pancakes

Ingredients

• 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
• Oil (any neutral oil for cooking)
• Sweetened whipped cream
• Assorted berries
• Powdered sugar
• Maple syrup
• ½ cup heavy cream (cold)
• 1 tablespoon granulated sugar (more or less to your preference)
• ½ teaspoon vanilla

Directions

Make the Soufflé Pancake Batter:

1. Separate the egg whites and yolks into two bowls.
2. In the bowl with the yolks, add milk, vanilla extract, and lemon zest if using. Mix well.
3. Sift in the flour and baking powder. Stir until just combined.
4. In the other bowl with the egg whites, add white vinegar. Use a mixer to beat the egg whites until they form stiff peaks.
5. Gradually add sugar to the egg whites while mixing until the mixture is glossy and smooth.
6. Gently fold the egg white mixture into the egg yolk mixture. Be careful not to deflate the batter.

Cook the Pancakes:

1. Heat a non-stick pan over low heat and lightly grease it with neutral oil.
2. Use a ring mold or just spoon the batter into the pan to form fluffy rounds.
3. Cook for about 4-5 minutes or until the bottom is golden brown.
4. Carefully flip the pancakes using a spatula, adding a little water to the pan to create steam. Cover with a lid and cook for another 4-5 minutes until fluffy and cooked through.

Optional Sweetened Whipped Cream:

1. In a bowl, whip cold heavy cream with sugar and vanilla until soft peaks form.

How to Serve Fluffy Japanese Soufflé Pancakes

Serve your soufflé pancakes stacked high on a plate. Top them with sweetened whipped cream, a sprinkle of powdered sugar, and fresh assorted berries. Drizzle some maple syrup on top for extra sweetness.

How to Store Fluffy Japanese Soufflé Pancakes

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. You can reheat them on a low heat in a pan or in the microwave.

Tips to Make Fluffy Japanese Soufflé Pancakes

• Make sure not to overmix the batter. Gently folding is key to keeping them fluffy.
• Use room temperature eggs for the best results.
• Keep the heat low while cooking to ensure they cook through without burning.

Variation

You can add different flavors to the pancakes by mixing in matcha powder or cocoa powder into the batter. Experiment with toppings like fruit compote or chocolate syrup for a fun twist.

FAQs

1. Can I make the batter ahead of time?

It’s best to make the batter right before cooking. If made ahead, the batter might lose its fluffiness.

2. Why are my pancakes not fluffy?

Make sure to beat the egg whites until stiff peaks form and be gentle when folding into the yolk mixture.

3. What can I use instead of heavy cream for whipped cream?

You can use coconut cream or any plant-based cream as a lighter alternative.

Fluffy Japanese Soufflé Pancakes

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• Author: lydia
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

Delightful and airy Japanese soufflé pancakes that are perfect for a special breakfast or brunch.

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Ingredients

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• 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
• Oil (for cooking)
• Sweetened whipped cream
• Assorted berries
• Powdered sugar
• Maple syrup
• ½ cup heavy cream (cold)
• 1 tablespoon granulated sugar (to taste)
• ½ teaspoon vanilla

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Instructions

1. Separate the egg whites and yolks into two bowls.
2. In the bowl with the yolks, add milk, vanilla extract, and lemon zest if using. Mix well.
3. Sift in the flour and baking powder. Stir until just combined.
4. In the bowl with the egg whites, add white vinegar and beat until stiff peaks form.
5. Gradually add sugar to the egg whites while mixing until glossy.
6. Gently fold the egg white mixture into the egg yolk mixture without deflating the batter.
7. Heat a non-stick pan over low heat and lightly grease it.
8. Spoon or mold the batter into desired shapes and cook for 4-5 minutes until golden brown.
9. Flip the pancakes, add water to create steam, cover, and cook for another 4-5 minutes until fluffy.
10. For whipped cream, whip heavy cream with sugar and vanilla until soft peaks form.
11. Serve pancakes with whipped cream, powdered sugar, berries, and maple syrup.

Notes

Make sure not to overmix the batter and use room temperature eggs for best results.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Cooking
• Cuisine: Japanese

Nutrition

• Serving Size: 1 pancake
• Calories: 250
• Sugar: 10g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 180mg