Description
Fluffy Japanese Soufflé Pancakes are incredibly soft, airy, and cloud-like pancakes that rise tall thanks to meringue gently folded into the batter. With just a few pantry staples, you can make this stunning brunch treat at home. Served with whipped cream, berries, and maple syrup, these pancakes are as delightful to eat as they are impressive to look at.
Ingredients
For the pancake batter:
- 2 large eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 1/4 cup all-purpose flour (fluffed, spooned, and leveled)
- 1/4 teaspoon baking powder
- 1/2 teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
- Neutral oil (for cooking)
Optional toppings:
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
Sweetened whipped cream (optional):
- 1/2 cup cold heavy cream
- 1 tablespoon granulated sugar (more or less to your preference)
- 1/2 teaspoon vanilla extract
Instructions
- Separate Eggs – Carefully separate the egg whites and egg yolks into two large mixing bowls. Ensure the yolks remain intact to make smooth batter later.
- Prepare Yolk Mixture – Add milk, vanilla extract, and optional lemon zest to the egg yolks. Whisk until just combined. Sift in the flour and baking powder, then whisk until the mixture is smooth with no visible dry flour. Set aside.
- Make the Meringue – Add vinegar (or lemon juice) to the egg whites. Beat using a hand mixer on medium speed until frothy. Gradually add granulated sugar a little at a time, continuing to beat. Increase speed to medium-high and beat until stiff peaks form – the mixture should be glossy and hold a peak when the beaters are lifted.
- Fold the Meringue – Gently fold one-third of the stiff meringue into the egg yolk batter using a rubber spatula until mostly combined. Add the remaining meringue and fold in just until no streaks are visible. Avoid over-mixing so the batter stays airy.
- Portion Batter – Prepare a large spoon, cookie scoop, or piping bag fitted with a large round tip. Use these tools to scoop or pipe 2 to 3 tall mounds of batter onto a lightly oiled, nonstick skillet. Keep the pancake mounds tall for maximum fluffiness.
- Cook the Pancakes – Cover the pan with a lid. On low heat, cook the pancakes for 7–8 minutes until the bottoms are golden. Gently flip with a spatula, cover again, and cook another 5–6 minutes until both sides are golden and pancakes are cooked through. Remove from pan.
- Make Whipped Cream (Optional) – In a chilled mixing bowl, whisk together heavy cream, sugar, and vanilla (by hand or with a hand mixer) until stiff peaks form. Refrigerate until ready to serve.
- Serve – Immediately serve pancakes stacked with whipped cream, berries, powdered sugar, and/or maple syrup. Enjoy while they’re fresh and fluffy!
Notes
- Refer to the blog’s step-by-step photo guide for visual help and troubleshooting tips.
- If piping batter, use a large round piping tip – a Wilton 2A works well.
- These pancakes may slowly deflate after cooking; this is normal. They should stay fluffy even as they settle slightly.
- For best results, use a nonstick pan and low heat to avoid burning while the interiors cook through.
- Electric stovetops tend to provide more evenly controlled low heat than gas stoves.
Nutrition
- Serving Size: 1 serving (2–3 pancakes)
- Calories: 375.3 kcal
- Sugar: 26.2 g
- Sodium: 155.5 mg
- Fat: 10.9 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 6.0 g
- Trans Fat: 0.04 g
- Carbohydrates: 50.9 g
- Fiber: 1.1 g
- Protein: 16.8 g
- Cholesterol: 375.6 mg
