Description
Japanese Soufflé Pancakes are ultra-light, fluffy, and airy breakfast treats that melt in your mouth. Made by folding whipped egg whites into a delicate batter, these pancakes rise beautifully and have a gentle sweetness, perfect for impressing guests or enjoying a special weekend brunch.
Ingredients
Scale
Main Ingredients
- 3 large fresh eggs (separated)
- 60 ml (1/4 cup) milk
- 1 tsp vanilla extract
- 30 g (2 tbsp) granulated sugar
- 65 g (1/2 cup) all-purpose flour
- 1/2 tsp baking powder
- Oil or butter for greasing the pan
Optional Variations
- 1 tsp matcha powder (for green tea flavor)
- Mini chocolate chips (to taste)
- 1 tsp lemon zest
- Berry compote topping
- For vegan version: substitute eggs with aquafaba and milk with plant-based milk
Instructions
- Separate and whip the egg whites: Carefully separate the egg whites from the yolks. Using a clean bowl and an electric hand mixer, whip the egg whites until stiff, shiny peaks form to create a stable meringue for fluffiness.
- Prepare the batter: In a separate bowl, whisk together the egg yolks, milk, vanilla extract, and sugar until light and combined. Sift together the flour and baking powder, then gently fold them into the yolk mixture until smooth without lumps.
- Fold in the meringue: Carefully fold the whipped egg whites into the yolk batter in three batches using a gentle folding motion to preserve as much air as possible and keep the batter airy.
- Cook on low heat: Heat a non-stick pan over very low heat and lightly grease it with oil or butter. Using a spatula or silicone ring molds, spoon thick rounds of batter onto the pan. Cover the pan with a lid and cook slowly, allowing the pancakes to rise without burning.
- Flip with care and finish cooking: When the bottoms are golden brown and edges look set, gently flip the pancakes. Cover again and cook the other side until golden and cooked through, ensuring a fluffy inside and delicate crust outside.
Notes
- Use room temperature eggs for better volume when whipping the whites.
- Cook on the lowest heat possible to avoid over-browning and ensure even cooking.
- Fold the meringue gently to keep the batter airy and prevent deflation.
- Always cover the pan while cooking to help pancakes rise evenly with steam.
- Use silicone ring molds for consistent thickness and shape.
- Leftover pancakes refrigerate well for up to 2 days; can be frozen for up to 1 month with parchment paper layers.
- Reheat gently in a low-temperature oven or toaster oven to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 200 kcal
- Sugar: 6 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg