Fluffy Japanese Soufflé Pancakes are wonderfully light and airy, making them a delightful treat for breakfast or dessert.
Known for their cloud-like texture, these pancakes are not only visually stunning but also incredibly tasty, appealing to both children and adults.
Why Make This Recipe
These pancakes are a fun and impressive way to elevate your morning routine or to serve as a charming brunch dish. With their fluffy texture and sweet flavors, they bring a touch of Japanese café culture right to your 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
3-Step Directions:
Make the soufflé pancake batter:
- Separate the egg yolks and whites into two bowls. Whisk the egg yolks with milk, vanilla extract, and lemon zest. Gently fold in the flour, baking powder, and vinegar until combined.
- In another bowl, whisk the egg whites using an electric mixer until soft peaks form. Gradually add the sugar and continue whisking until stiff peaks form.
- Gently fold the egg whites into the yolk mixture in three increments, being careful not to deflate the batter.
Cook the pancakes:
- Heat a non-stick skillet with a little oil over low heat. Use a ring mold or a large cookie cutter to form pancake shapes. Pour in 1-2 spoonfuls of batter into the molds.
- Cover the skillet with a lid and cook for about 4-5 minutes on one side. Carefully flip with a spatula and cook for another 4-5 minutes until golden and fluffy.
Optional sweetened whipped cream:
- In a medium bowl, mix the heavy cream, granulated sugar, and vanilla until soft peaks form. Serve this on top of the pancakes.
Prep Time And Nutrition Facts
This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of 30 minutes. It serves 4 people, and each serving has approximately 350 calories, with around 6g of protein and 16g of fat.
How To Serve Fluffy Japanese Soufflé Pancakes
Serve these pancakes warm, topped with sweetened whipped cream, fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup for an indulgent treat.
How To Store Fluffy Japanese Soufflé Pancakes
For best results, consume the pancakes fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. To reheat, warm them in a skillet over low heat until heated through.
Tips To Make Fluffy Japanese Soufflé Pancakes
- Make sure to properly beat the egg whites to reach stiff peaks; this is crucial for achieving a fluffy texture.
- Use a low and steady heat when cooking to avoid burning the pancakes and to allow them to cook through.
- Experiment with different toppings like chocolate sauce or caramel for a unique twist.
Health And Benefits Of This Recipe
These pancakes can be a balanced breakfast option when served with fresh fruits and protein-rich whipped cream. They’re low in saturated fat and can be made healthier by reducing the sugar or using whole wheat flour for added fiber. The inclusion of eggs provides protein and essential nutrients, while the fruits add vitamins and antioxidants.
Variation
To add variety, you can incorporate flavors like matcha powder or cocoa powder into the batter. You could also try using different fruits or flavored syrups as toppings to suit your taste.
FAQs
Can I make these pancakes without eggs?
- Unfortunately, eggs are essential for the soufflé texture; however, you can try using flaxseed meal as an egg replacement, although the texture may differ.
Can I use whole wheat flour instead of all-purpose flour?
- Yes, you can substitute whole wheat flour for a healthier option, but it may alter the texture slightly.
What can I serve with these pancakes?
- Besides whipped cream and berries, you could serve yogurt, chocolate sauce, or even nut butter for a delightful addition.
Can I freeze these pancakes?
- Yes, you can freeze the pancakes. Lay them flat on a baking sheet, freeze until solid, and then place them in an airtight container for up to 1 month.
Why are my pancakes not rising?
- Ensure you are beating the egg whites enough to achieve stiff peaks and that your baking powder is fresh.
How can I make them vegan?
- You could try an egg replacer with a vegan whipping cream and a plant-based milk alternative.
Are these pancakes portable?
- Since they are very fluffy, it’s best to enjoy them at home, but you can carefully pack them in a container to take on the go.
Fluffy Japanese Soufflé Pancakes
Ingredients
Method
- Separate the egg yolks and whites into two bowls.
- Whisk the egg yolks with milk, vanilla extract, and lemon zest.
- Gently fold in the flour, baking powder, and vinegar until combined.
- In another bowl, whisk the egg whites using an electric mixer until soft peaks form.
- Gradually add the sugar and continue whisking until stiff peaks form.
- Gently fold the egg whites into the yolk mixture in three increments, being careful not to deflate the batter.
- Heat a non-stick skillet with a little oil over low heat.
- Use a ring mold or a large cookie cutter to form pancake shapes.
- Pour in 1-2 spoonfuls of batter into the molds.
- Cover the skillet with a lid and cook for about 4-5 minutes on one side.
- Carefully flip with a spatula and cook for another 4-5 minutes until golden and fluffy.
- In a medium bowl, mix the heavy cream, granulated sugar, and vanilla until soft peaks form.
- Serve this on top of the pancakes.
