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Fluffy Japanese Soufflé Pancakes Recipe

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Fluffy Japanese Soufflé Pancakes are airy, tall pancakes made by folding stiff egg white meringue into a smooth batter. Cooked slowly on the stovetop and covered to steam, these pancakes are light, soft, and perfect for a special breakfast or brunch. Served with sweetened whipped cream, fresh berries, powdered sugar, and maple syrup, they offer a delightful, elegant twist on classic pancakes.

Ingredients

For the Pancakes

  • 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)

For the Sweetened Whipped Cream

  • ½ cup heavy cream (cold)
  • 1 tablespoon granulated sugar (adjust to taste)
  • ½ teaspoon vanilla extract

For Serving

  • Sweetened whipped cream (prepared above)
  • Assorted berries (such as strawberries, blueberries, and raspberries)
  • Powdered sugar (for dusting)
  • Maple syrup

Instructions

  1. Separate eggs: Carefully separate the egg whites and egg yolks into two different mixing bowls, taking care not to break the yolks.
  2. Prepare yolk mixture: To the bowl with egg yolks, add milk, vanilla extract, and optional lemon zest. Whisk briefly until combined. Sift in the all-purpose flour and baking powder, then whisk until the batter is smooth with no dry flour visible. Set aside for later.
  3. Beat egg whites: Add vinegar or lemon juice to the egg whites. Using a hand mixer on medium speed, beat the egg whites until frothy. Gradually add granulated sugar a little at a time, then increase mixer speed to medium-high and beat until stiff peaks form.
  4. Fold meringue into batter: Add one-third of the stiff meringue into the egg yolk batter. Gently fold using a rubber spatula until fully combined and no streaks remain. Then fold in the remaining meringue gently until combined. Take care not to overmix to preserve airiness.
  5. Prepare for cooking: Use a large spoon, cookie scoop, or transfer batter into a piping bag fitted with a large round tip to portion the batter.
  6. Cook pancakes: Heat a large nonstick pan over low heat and lightly grease with neutral oil. Wipe off any excess oil. Portion 2 to 3 pancakes by scooping or piping mounds of batter onto the pan, keeping them tall.
  7. Cover and cook: Cover the pan with a lid and cook for 7 to 8 minutes until the underside is golden brown. Gently flip the pancakes, cover again, and cook for another 5 to 6 minutes until golden brown and cooked through.
  8. Make whipped cream (optional): In a chilled bowl, combine cold heavy cream, sugar, and vanilla. Whisk by hand or with an electric mixer until firm peaks form. Refrigerate until ready to serve.
  9. Serve: Plate the pancakes immediately topped with the sweetened whipped cream, assorted berries, a dusting of powdered sugar, and drizzle with maple syrup for a delectable breakfast or brunch.

Notes

  • Use a low heat setting to avoid browning too quickly and to cook pancakes evenly through steaming.
  • Do not overmix the batter when folding in the meringue to keep the pancakes fluffy and tall.
  • Using a piping bag helps create tall, uniform pancake shapes.
  • Covering the pan while cooking traps steam to cook pancakes thoroughly without drying them out.
  • Ensure heavy cream is cold for easier whipping and better volume.
  • Optional lemon zest adds a fresh citrus aroma but can be omitted if desired.

Find it online: https://dishcooks.com/fluffy-japanese-souffle-pancakes-recipe/