These Fluffy Japanese Soufflé Pancakes are soft, jiggly, and melt-in-your-mouth delicious! Their airy texture makes them a delightful treat for breakfast, brunch, or even dessert. With their pillowy softness and lightness, they’re sure to impress your guests, or even just make your day a little more special.
Why You’ll Love This Recipe
What I love about these pancakes is how incredibly light and fluffy they are, almost like little clouds on your plate. The combination of whipped egg whites and a gentle cooking method ensures that the pancakes are perfectly airy, and the light sweetness makes them ideal for topping with whipped cream, berries, or maple syrup. Despite their delicate appearance, they’re surprisingly easy to make and will wow anyone you serve them to!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the pancake batter:
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2 large eggs
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2 tablespoons milk
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½ teaspoon vanilla extract
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1 teaspoon lemon zest (optional)
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¼ cup all-purpose flour (fluffed, spooned, and leveled)
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¼ teaspoon baking powder
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½ teaspoon white vinegar (or lemon juice)
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2 tablespoons granulated sugar
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Oil (for cooking)
Optional toppings:
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Sweetened whipped cream
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Assorted berries
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Powdered sugar
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Maple syrup
For the sweetened whipped cream (optional):
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½ cup heavy cream (cold)
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1 tablespoon granulated sugar (more or less to your preference)
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½ teaspoon vanilla extract
Directions
Make the soufflé pancake batter:
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Separate the Eggs: Carefully separate the egg whites and egg yolks into separate mixing bowls. Be sure not to break the yolk.
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Prepare the Egg Yolk Mixture: In the bowl with the egg yolks, add the milk, vanilla extract, and lemon zest (if using). Whisk briefly to combine. Then, sift in the flour and baking powder. Whisk until smooth, making sure there are no dry pockets of flour. Set aside.
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Make the Meringue: In the egg whites bowl, add the vinegar or lemon juice. Using a hand mixer, beat the egg whites on medium speed until frothy. Gradually add the sugar, a little at a time, until fully incorporated. Increase the speed to medium-high and continue beating until stiff peaks form.
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Fold in the Meringue: Add ⅓ of the stiff meringue into the egg yolk mixture. Gently fold it in using a rubber spatula until well combined and no streaks remain. Repeat with the remaining meringue in two more additions, folding gently each time. Be careful not to overmix, or the meringue will deflate and make the batter too loose.
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Prepare to Cook: Use a large spoon, a cookie scoop, or transfer the batter to a piping bag with a large round tip for an even shape.
Cook the pancakes:
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Preheat the Pan: Heat a large nonstick pan over low heat and lightly grease it with oil. Wipe away any excess oil with a paper towel. (An electric stovetop works best for this recipe.)
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Portion the Batter: Using your spoon, scoop, or piping bag, portion the batter into the pan to form 2 to 3 pancakes. Try to keep the batter tall, as this will help the pancakes maintain their fluffy, soufflé-like height.
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Cook the Pancakes: Cover the pan with a lid and let the pancakes cook for about 7 to 8 minutes, until the bottom is golden brown. Gently flip the pancakes and cover the pan again. Let them cook for another 5 to 6 minutes until the other side is golden brown and the pancakes are cooked through.
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Serve: Serve the pancakes immediately with optional toppings like sweetened whipped cream, fresh berries, powdered sugar, or maple syrup.
Make the sweetened whipped cream (optional):
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Whip the Cream: In a mixing bowl, combine the heavy cream, sugar, and vanilla. Using a hand mixer, whisk on low or medium-low speed until the cream reaches firm peaks, or your desired consistency. Keep refrigerated until ready to serve.
Servings and Timing
This recipe yields 1 serving (2 to 3 pancakes). It takes about 7 minutes of prep time and 13 minutes of cook time, so you’ll have these fluffy pancakes ready in just 20 minutes! Perfect for a quick yet indulgent treat.
Variations
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Flavored Pancakes: Add a few drops of almond or orange extract to the batter for a unique flavor twist.
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Fruit Add-ins: Gently fold in small pieces of fruit like bananas or blueberries into the batter for added sweetness and texture.
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Toppings: For a richer topping, try whipped mascarpone cheese or a drizzle of chocolate sauce.
Storage/Reheating
These pancakes are best served immediately, as they tend to deflate slightly once removed from the pan. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a nonstick pan over low heat or in a microwave with a damp paper towel to prevent them from drying out.
FAQs
Can I make the pancake batter ahead of time?
While it’s best to make the batter fresh, you can prepare it up to 1 hour ahead of time. Just cover it with plastic wrap and refrigerate until ready to cook.
Can I use a different type of milk?
Yes! You can use any milk of your choice, such as almond milk or oat milk, to make these pancakes dairy-free.
How can I make the pancakes taller?
To get the tallest, fluffiest pancakes, be sure to use a spoon or scoop to keep the batter as tall as possible when portioning it into the pan. A piping bag works great for this!
Why do my pancakes deflate after cooking?
These pancakes will naturally start to deflate once removed from the pan. The key is not to overmix the batter or the meringue, as overmixing can cause the pancakes to lose their height prematurely.
Can I add more sugar to the batter?
Yes! If you like your pancakes a little sweeter, feel free to add a bit more sugar to the batter or the whipped cream topping.
Conclusion
Fluffy Japanese Soufflé Pancakes are a delightful treat that are light, airy, and melt in your mouth. I love how easy they are to make, yet they feel like a special indulgence. Whether for a breakfast surprise, brunch, or dessert, these pancakes will definitely wow anyone you serve them to!
Print
Fluffy Japanese Soufflé Pancakes
- Total Time: 20 minutes
- Yield: 1 serving (2 to 3 pancakes)
Description
These Japanese soufflé pancakes are ultra-fluffy, jiggly, and pillowy soft! Perfect for a sweet breakfast, brunch, or dessert that will impress anyone with their cloud-like texture and light flavor.
Ingredients
For the pancake batter:
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)
Optional toppings:
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
For the sweetened whipped cream (optional):
½ cup heavy cream, cold
1 tablespoon granulated sugar (more or less to your preference)
½ teaspoon vanilla
Instructions
Make the soufflé pancake batter:
Separate the egg whites and yolks into two separate bowls, being careful not to break the yolk.
In the egg yolk bowl, add milk, vanilla, and lemon zest (if using), then whisk briefly until combined. Sift in the flour and baking powder. Whisk until smooth and no dry flour is visible. Set aside.
In the egg white bowl, add vinegar or lemon juice. Using a hand mixer, beat the egg whites on medium speed until frothy. Gradually add sugar a little at a time.
Once all the sugar is added, increase speed to medium-high and continue beating until stiff peaks form.
Gently fold in ⅓ of the meringue into the egg yolk mixture with a rubber spatula. Once combined, add the remaining meringue and fold gently until no streaks remain. Be careful not to overmix as this can deflate the batter.
Cook the pancakes:
Heat a large nonstick pan over low heat and lightly grease it with oil. Wipe away excess oil to avoid greasy pancakes.
Use a spoon, large cookie scoop, or piping bag fitted with a large round tip to portion out the batter into the pan, forming 2 to 3 pancakes. Try to keep the batter tall to ensure the pancakes are fluffy.
Cover the pan with a lid and cook the pancakes for 7-8 minutes, until the bottom is golden brown. Gently flip the pancakes, cover, and cook for another 5-6 minutes until golden brown and cooked through.
Serve the pancakes immediately with whipped cream, assorted berries, powdered sugar, and maple syrup.
Optional sweetened whipped cream:
In a mixing bowl, combine heavy cream, sugar, and vanilla. Use a hand mixer or whisk by hand to whip the cream until firm peaks form. Keep refrigerated until ready to serve.
Notes
These pancakes will slowly deflate after being removed from the pan but should still stay fluffy, just not as tall as when first cooked.
If using a piping bag, it’s recommended to pair it with a large round tip (such as Wilton 2A).
For best results, use an electric stovetop for more even heat.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
