Description
Master the art of Japanese Soufflé Pancakes with this simple recipe that guarantees an ultra-fluffy, cloud-like texture. These delicate, airy pancakes are a delightful twist on traditional breakfast favorites, perfect for special occasions or cozy weekend mornings. Top them with berries, syrup, or a dollop of whipped cream for an irresistible treat!
Ingredients
Scale
- 2 large eggs (separated)
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 cup whole milk
Instructions
- Separate the eggs – In two bowls, separate the egg whites from the yolks.
- Prepare the batter – In the bowl with yolks, whisk in milk, vanilla extract, flour, and baking powder until smooth.
- Whip the egg whites – Using an electric mixer, beat egg whites until frothy. Gradually add sugar and continue beating until stiff peaks form.
- Fold the meringue – Gently fold the beaten egg whites into the yolk mixture in batches, keeping as much air as possible for a fluffy texture.
- Cook the pancakes – Heat a nonstick pan over low heat. Lightly grease it and spoon batter into tall, round mounds. Cover with a lid and cook for 4-5 minutes. Flip carefully and cook for another 4-5 minutes.
- Serve & enjoy – Stack the pancakes and top with syrup, berries, whipped cream, or powdered sugar.
Notes
- For extra height, use a ring mold or pipe the batter higher.
- Flavor boost – Add lemon zest or a dash of cinnamon to the batter.
- Dairy-free? Swap whole milk with almond or oat milk.
- Best results – Use a lid while cooking to help them rise.
