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Fluffy Japanese Soufflé Pancakes

These pancakes are wonderfully light and airy, making them a delightful treat for breakfast or dessert, appealing to both children and adults.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pancake batter
  • 2 large large eggs Separate the yolks and whites
  • 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
For serving
  • Sweetened whipped cream
  • Assorted berries
  • Powdered sugar
  • Maple syrup
For sweetened whipped cream
  • ½ cup heavy cream Cold
  • 1 tablespoon granulated sugar More or less to your preference
  • ½ teaspoon vanilla

Method
 

Make the soufflé pancake batter
  1. Separate the egg yolks and whites into two bowls.
  2. Whisk the egg yolks with milk, vanilla extract, and lemon zest.
  3. Gently fold in the flour, baking powder, and vinegar until combined.
  4. In another bowl, whisk the egg whites using an electric mixer until soft peaks form.
  5. Gradually add the sugar and continue whisking until stiff peaks form.
  6. Gently fold the egg whites into the yolk mixture in three increments, being careful not to deflate the batter.
Cook the pancakes
  1. Heat a non-stick skillet with a little oil over low heat.
  2. Use a ring mold or a large cookie cutter to form pancake shapes.
  3. Pour in 1-2 spoonfuls of batter into the molds.
  4. Cover the skillet with a lid and cook for about 4-5 minutes on one side.
  5. Carefully flip with a spatula and cook for another 4-5 minutes until golden and fluffy.
Optional sweetened whipped cream
  1. In a medium bowl, mix the heavy cream, granulated sugar, and vanilla until soft peaks form.
  2. Serve this on top of the pancakes.

Notes

For best results, consume the pancakes fresh. Store any leftovers in an airtight container in the refrigerator for up to 1 day. Reheat in a skillet over low heat until heated through. Make sure to properly beat the egg whites to stiff peaks for a fluffy texture. Use low and steady heat to avoid burning.