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Fluffy Japanese Soufflé Pancakes

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Light, airy, and fluffy Japanese soufflé pancakes that puff up like little clouds, perfect for a special brunch or a cozy weekend treat.

Ingredients

Scale
  • 2 large eggs (room temperature, separated)
  • 2 tablespoons whole or 2% milk (30 ml)
  • 1/4 cup all-purpose flour (30 g)
  • 1 teaspoon baking powder (4 g)
  • 4 tablespoons granulated sugar (divided, about 50 g total)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Vegetable oil or melted unsalted butter (for greasing the pan)
  • Optional toppings: fresh berries, maple syrup, whipped cream, powdered sugar

Instructions

  1. Separate the eggs carefully, placing yolks in one bowl and whites in another. Let the eggs come to room temperature (about 10 minutes).
  2. In the yolk bowl, whisk together 2 egg yolks, 2 tablespoons milk, 1/4 cup all-purpose flour, 1 teaspoon baking powder, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. The batter should be thick but pourable. Add a splash more milk if too stiff (5 minutes).
  3. Using a clean, dry bowl and electric mixer, beat 2 egg whites until foamy. Slowly add 2 tablespoons sugar while beating until stiff peaks form (7-8 minutes).
  4. Gently fold one-third of the whipped egg whites into the yolk batter to lighten it. Then fold in the remaining whites carefully using a spatula in a sweeping motion to keep as much air as possible. Do not overmix (3-4 minutes).
  5. Warm a non-stick frying pan over low heat. Lightly grease with vegetable oil or melted butter. Grease molds if using (2 minutes).
  6. Spoon about 3 tablespoons of batter into the pan or molds. Cover the pan with a lid and cook on low heat for 4-5 minutes until bottoms are golden but not burnt. Carefully flip the pancakes using a spatula and lid to help keep their shape, then cover and cook an additional 4-5 minutes until pancakes puff up and feel springy (10-12 minutes).
  7. Transfer pancakes gently to plates and serve immediately with optional toppings like fresh berries, syrup, or whipped cream.

Notes

Use fresh eggs and ensure bowls are clean and dry for whipping egg whites. Fold whites gently to keep air in the batter. Cook on low heat and cover the pan to steam pancakes for best puffiness. Ring molds help maintain shape but are optional. Reheat leftovers gently to preserve texture.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, light pancakes, airy pancakes, brunch recipe, easy pancakes, soufflé pancakes

Find it online: https://lumalunch.com/fluffy-japanese-souffl-e-pancakes-recipe-easy-light-airy-perfection/