Description
Fluffy Japanese Soufflé Pancakes are a light and airy twist on classic pancakes, made by folding stiffly beaten egg whites into a delicate batter. These tall, cloud-like pancakes have a soft texture and are typically served with sweetened whipped cream, fresh berries, powdered sugar, and maple syrup for a delightful breakfast or brunch treat.
Ingredients
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)
Sweetened Whipped Cream
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to taste)
- ½ teaspoon vanilla extract
Toppings
- Assorted berries
- Powdered sugar
- Maple syrup
Instructions
- Separate eggs: Carefully separate the egg whites from the yolks into two separate bowls, ensuring no yolk breaks into the whites.
- Prepare yolk mixture: To the egg yolks, add milk, vanilla extract, and optional lemon zest. Whisk briefly until combined. Sift in flour and baking powder, then whisk until smooth and no dry flour remains. Set aside.
- Beat egg whites: Add vinegar or lemon juice to the egg whites. With a hand mixer on medium speed, beat until frothy. Gradually add sugar while continuing to beat. Increase speed to medium-high and beat until stiff peaks form.
- Fold meringue into batter: Add one-third of the stiff egg white meringue into the yolk batter. Gently fold with a rubber spatula until combined and streak-free. Repeat with remaining meringue carefully to avoid deflating the mixture.
- Prepare for cooking: Transfer batter to a large spoon, cookie scoop, or piping bag fitted with a large round tip.
- Heat pan and portion batter: Heat a large nonstick pan over low heat and lightly grease with neutral oil, wiping away any excess. Portion the batter into 2-3 tall mounds in the pan, keeping them as tall as possible for height.
- Cook pancakes: Cover the pan with a lid and cook for 7-8 minutes until the bottoms are golden brown. Carefully flip the pancakes, cover again, and cook for another 5-6 minutes until golden and cooked through.
- Make whipped cream: In a bowl, combine cold heavy cream, sugar, and vanilla. Whisk by hand or with a hand mixer starting at low speed until firm peaks form. Keep refrigerated until serving.
- Serve: Serve pancakes immediately topped with sweetened whipped cream, assorted berries, powdered sugar, and maple syrup as desired.
Notes
- Use an electric stovetop for best temperature control when cooking pancakes.
- Be gentle when folding the meringue into the batter to maintain the airiness for fluffy pancakes.
- Keeping the batter tall while portioning helps achieve the classic soufflé pancake height.
- The vinegar or lemon juice stabilizes the egg whites for better volume.
- Whipped cream can be adjusted to desired sweetness and thickness.
- Serve pancakes immediately as they are best enjoyed fresh and warm.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
