Name: Fluffy Japanese Soufflé Pancakes
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 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

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Fluffy Japanese Soufflé Pancakes are a light, jiggly, and pillowy-soft treat that will transport you to a world of breakfast indulgence. These fluffy delights are not your average pancake—they’re airy, tender, and absolutely melt in your mouth. Perfect for brunch, breakfast, or even a sweet snack, these pancakes are sure to impress with their delicate texture and heavenly taste. Add a few toppings like whipped cream and berries, and you’ve got a breakfast that’s not only delicious but also a visual treat!

Why You’ll Love This Recipe

Japanese Soufflé Pancakes are unlike any pancake you’ve ever tried. They’re incredibly light and fluffy, almost like a cloud, with a slightly sweet flavor that makes them perfect on their own or topped with whipped cream, fruit, or syrup. The secret to their fluffiness lies in the beaten egg whites (meringue), which are gently folded into the batter, creating that dreamy, soufflé-like texture. Whether you’re hosting a brunch or treating yourself to a decadent breakfast, these pancakes are guaranteed to impress everyone at the table.

Fluffy Japanese Soufflé Pancakes

Ingredients

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

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

Directions

Make the soufflé pancake batter:

Separate the egg whites and yolks into separate mixing bowls, being careful not to break the yolk.
In the egg yolk bowl, add the milk, vanilla, and lemon zest (if using). Whisk briefly to combine. Then, sift in the flour and baking powder. Whisk until smooth and no dry flour is visible. Set this mixture aside.
In the egg whites bowl, add the vinegar or lemon juice. Using a hand mixer, beat the egg whites on medium speed until frothy. Gradually add the sugar a little at a time.
Once all the sugar is added, increase the speed to medium-high and continue to beat until stiff peaks form. This should take about 3-5 minutes.
Gently fold ⅓ of the meringue into the egg yolk mixture until combined. Then, gently fold in the rest of the meringue until no streaks are visible. Be careful not to overmix to preserve the fluffiness of the batter.
Transfer the batter into a large spoon, cookie scoop, or piping bag fitted with a large round tip.

Cook the pancakes:

Heat a large nonstick pan over low heat and lightly grease it with oil, wiping off any excess.
Portion the batter into 2 to 3 mounds in the pan, either using a spoon, scoop, or piping bag. Try to keep the batter tall to achieve the desired fluffiness.
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, cooking for another 5-6 minutes until the pancakes are golden brown and cooked through.

Serve:

Serve immediately with optional toppings like sweetened whipped cream, assorted berries, powdered sugar, and/or maple syrup.

Optional sweetened whipped cream:

In a mixing bowl, combine the cold heavy cream, sugar, and vanilla. Whisk by hand or with a hand mixer until firm peaks form. Keep refrigerated until needed.

Tip: Start on low or medium-low speed if using a hand mixer to avoid splashing.

Servings and Timing

Prep Time: 7 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Servings: 1 serving (2 to 3 pancakes)

Variations

Flavored Pancakes: Add a bit of matcha powder, cocoa powder, or cinnamon to the batter for a unique flavor twist.
Fruit-Filled Pancakes: Fold fresh fruit like blueberries or diced strawberries into the batter before cooking.
Vegan Option: Replace the eggs with a flax egg and use non-dairy milk for a plant-based version of these pancakes.

Storage/Reheating

Storage: These pancakes are best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
Reheating: To reheat, place the pancakes in a pan over low heat, covering with a lid to retain moisture, or warm them up gently in the microwave.

FAQs

1. Why are my pancakes not fluffy?

The key to fluffy pancakes is in the meringue. Make sure you beat the egg whites until stiff peaks form and be gentle when folding them into the egg yolk mixture. Overmixing will deflate the batter.

2. Can I use a regular pan instead of a nonstick one?

You can use any type of pan, but a nonstick pan will help the pancakes cook evenly without sticking. Just be sure to lightly grease the pan before adding the batter.

3. Can I make these pancakes without a hand mixer?

If you don’t have a hand mixer, you can use a whisk and beat the egg whites by hand, though it may take longer to achieve stiff peaks.

4. Can I use a different flour for this recipe?

You can substitute all-purpose flour with a gluten-free flour blend, but the texture may differ slightly. Make sure to use a flour blend that’s designed for baking.

5. How can I make sure the pancakes cook through without burning the bottom?

Keep the heat low and be patient. Cooking the pancakes over low heat ensures that they cook all the way through without burning. The lid traps steam and helps them rise and cook evenly.

6. Can I freeze these pancakes?

Yes, you can freeze these pancakes. Just let them cool completely before placing them in an airtight container or freezer bag. Reheat them in the toaster or a pan for the best texture.

7. Can I use a different type of vinegar?

You can use lemon juice instead of vinegar if you prefer, as both help stabilize the egg whites.

8. Can I make the whipped cream ahead of time?

Yes, you can make the whipped cream ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick whisk before serving.

9. Can I use maple syrup instead of whipped cream?

Yes! You can serve these pancakes with maple syrup or any other syrup of your choice. They’re delicious on their own or with a variety of toppings.

10. How many pancakes does this recipe make?

This recipe makes 2-3 fluffy pancakes per serving, depending on the size. Feel free to double the recipe if you’re serving more people.

Conclusion

Fluffy Japanese Soufflé Pancakes are a decadent treat that’s perfect for impressing guests or treating yourself to a special breakfast or brunch. With their soft, airy texture and endless topping possibilities, these pancakes are a fun and indulgent twist on a classic favorite. Whether you enjoy them with fresh berries, whipped cream, or a drizzle of maple syrup, they’re sure to become a favorite for any pancake lover!

Fluffy Japanese Soufflé Pancakes

Why You’ll Love This Recipe

Ingredients