Fluffy Japanese Soufflé Pancakes

Why You’ll Love This Recipe

Japanese soufflé pancakes are famous for their soft and airy texture. What sets them apart from regular pancakes is their light, soufflé-like consistency, which gives them a melt-in-your-mouth experience. Not only are they incredibly fun to make, but they are also perfect for brunch, a special breakfast treat, or dessert. The addition of toppings like whipped cream, fresh berries, and maple syrup makes these pancakes feel extra luxurious.

Ingredients

For the pancake batter:

• 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)

Optional toppings:

• Sweetened whipped cream

• Assorted berries

• Powdered sugar

• Maple syrup

For the sweetened whipped cream (optional):

• ½ cup heavy cream (cold)

• 1 tablespoon granulated sugar (more or less to your preference)

• ½ teaspoon vanilla

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the soufflé pancake batter:

   • Separate the egg whites and egg yolks into separate mixing bowls. Be careful not to break the yolk.

   • Into the egg yolks, add the milk, vanilla extract, and lemon zest, whisking briefly until combined. Sift in the flour and baking powder. Whisk until smooth, ensuring no dry flour remains. Set aside.

   • In the egg whites, add the vinegar (or lemon juice). Using a hand mixer, beat on medium speed until frothy. Gradually add the sugar, a little at a time, then increase the speed to medium-high. Continue beating until stiff peaks form.

   • Gently fold ⅓ of the meringue into the egg yolk mixture. Once combined, fold in the remaining meringue, being careful not to deflate the batter.

2. Cook the pancakes:

   • Heat a large nonstick pan over low heat and lightly grease with oil, wiping away any excess.

   • Using a spoon, cookie scoop, or piping bag, portion the batter into the pan, making 2 to 3 pancakes. Aim to keep the batter tall to achieve that fluffy, soufflé effect.

   • Cover the pan with a lid and cook for 7-8 minutes until the bottom is golden brown. Gently flip the pancakes and cover again. Cook for another 5-6 minutes until golden brown and cooked through.

3. Serve:

   • Immediately serve the pancakes with whipped cream, fresh berries, powdered sugar, and/or maple syrup.

For the sweetened whipped cream:

• In a mixing bowl, combine the heavy cream, sugar, and vanilla. Whisk by hand or with a hand mixer until firm peaks form. Refrigerate until ready to serve.

Servings and Timing

• Servings: 1 serving (2 to 3 pancakes)

• Prep time: 7 minutes

• Cook time: 13 minutes

• Total time: 20 minutes

Variations

• Flavored Pancakes: Experiment with flavors by adding a teaspoon of cocoa powder, matcha powder, or cinnamon to the batter for a unique twist.

• Fruit-infused pancakes: Add chopped fruits like blueberries or raspberries directly into the batter for a fruity surprise.

• Savory Version: For a savory twist, omit the vanilla extract and sugar and add cheese or cooked bacon to the batter.

Storage/Reheating

• Storage: These pancakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

• Reheating: To reheat, place the pancakes in a pan over low heat or in the microwave for 20-30 seconds. Be mindful that they may deflate slightly upon reheating.

FAQs

How can I make my soufflé pancakes even fluffier?

To achieve maximum fluffiness, make sure to carefully fold the meringue into the batter. Avoid overmixing, as this can deflate the meringue and reduce the fluffiness.

Can I make these pancakes ahead of time?

It's best to serve these pancakes immediately after cooking. They will lose their fluffy texture as they cool down, but you can store them in the fridge and reheat them gently.

What can I use instead of vinegar?

Lemon juice can be used as a substitute for vinegar in this recipe.

Do I need to use a hand mixer for the egg whites?

While a hand mixer makes it easier to achieve stiff peaks, you can whisk by hand if you prefer. It will just take a bit more time and effort.

How can I prevent the pancakes from deflating?

Ensure the batter is not overmixed when folding in the meringue. Overmixing can cause the batter to deflate.

Can I double this recipe?

Yes, you can easily double or triple the ingredients if you are serving more people. Just be sure to use a larger pan or cook in batches.

What toppings can I serve with soufflé pancakes?

Sweetened whipped cream, maple syrup, powdered sugar, and fresh berries are all popular choices. You can also get creative with chocolate sauce or a drizzle of honey.

Can I use a different type of flour?

You can substitute all-purpose flour with cake flour for a softer texture. However, if you use a gluten-free flour blend, the texture may vary.

Why do soufflé pancakes deflate?

Soufflé pancakes are naturally light and airy, so they may begin to deflate after being removed from the pan. This is normal and doesn’t affect the overall taste.

Can I freeze these pancakes?

While freezing is possible, they are best eaten fresh for the fluffiest texture. If you choose to freeze them, wrap them tightly in plastic wrap and store in a freezer-safe bag. Reheat them gently when ready to serve.

Conclusion

These fluffy Japanese soufflé pancakes are a must-try for anyone who loves light and delicate pancakes. Whether you’re serving them for breakfast, brunch, or dessert, they’re sure to impress. With a little patience and a few simple ingredients, you’ll have the perfect, jiggly, and airy pancakes every time. Enjoy with your favorite toppings and indulge in this delightful treat!