Fluffy Japanese soufflé pancakes are a delightfully light and airy treat. They are different from regular pancakes because they are thick and soft. They have a unique texture that melts in your mouth and makes breakfast or brunch feel special. You can easily make them at home with just a few simple ingredients. Cooking them takes a little patience, but the result is worth it. These pancakes are perfect for serving with fresh berries, syrup, or whipped cream. Whether you are making them for family or friends, they are sure to impress everyone!

Why You’ll Love This Fluffy Japanese Soufflé Pancakes

These pancakes stand out because of their fluffy height and soft texture. They are not only delicious but also easy to customize. You can top them with your favorite fruits or syrup. The recipe allows for fun variations with flavors like lemon or vanilla. Making soufflé pancakes becomes a fun activity that everyone can enjoy together. The taste and look of these pancakes make them perfect for any special occasion, brunch, or a cozy morning at home.

How to Make Fluffy Japanese Soufflé Pancakes

Ingredients You’ll Need

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)
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
½ cup heavy cream (cold)
1 tablespoon granulated sugar (more or less to your preference)
½ teaspoon vanilla

Step-by-Step Directions

Make the soufflé pancake batter:
Separate the eggs into two bowls. In one bowl, whisk the egg yolks with milk, vanilla extract, and lemon zest until smooth. In another bowl, beat the egg whites until soft peaks form. Slowly add granulated sugar while beating until stiff peaks form. Gently fold the egg yolk mixture into the egg whites. Sift the flour and baking powder into the mixture and fold gently.

Cook the pancakes:
Heat a non-stick pan over low heat and brush it with oil. Use a cookie cutter or ring mold to form the pancakes. Spoon the batter into the mold, filling it halfway. Cover the pan with a lid and cook for about 4-5 minutes. Flip the pancakes carefully and cook for another 3-4 minutes until golden.

Optional sweetened whipped cream:
Whip the cold heavy cream with granulated sugar and vanilla until soft peaks form. This will be a delightful topping for the pancakes.

How to Serve Fluffy Japanese Soufflé Pancakes

Serve the pancakes stacked high on a plate. Top them with sweetened whipped cream, fresh berries, and a sprinkle of powdered sugar. Drizzle syrup on top for extra sweetness. Enjoy them warm for the best experience!

How to Store Fluffy Japanese Soufflé Pancakes

If you have leftovers, store the pancakes in an airtight container in the fridge for up to two days. To reheat, warm them in a non-stick pan over low heat. This helps retain their fluffiness.

Tips for the Best Fluffy Japanese Soufflé Pancakes

• Ensure your egg whites are at room temperature for better volume.
• Don’t rush the cooking process; low heat keeps them fluffy.
• Gently fold the batter to avoid deflating the mixture.

Recipe Variations

You can add flavors like matcha or cocoa powder for different tastes. Experiment with toppings like chocolate sauce, nut butter, or yogurt.

Frequently Asked Questions (FAQs)

Can I make these pancakes vegan?
Yes, you can use flax eggs, plant-based milk, and a vegan whipped cream alternative.

Why are my pancakes flat?
Make sure you whip the egg whites until stiff peaks form and that you fold gently to keep that airiness.

How can I make my pancakes sweeter?
You can add more sugar to the batter or choose sweeter toppings like syrup or whipped cream.

Fluffy Japanese Soufflé Pancakes

Print Recipe

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Delightfully light and airy Japanese soufflé pancakes that melt in your mouth, perfect for special occasions or cozy mornings.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Cooking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

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• 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)
• Sweetened whipped cream
• Assorted berries
• Powdered sugar
• Maple syrup
• ½ cup heavy cream (cold)
• 1 tablespoon granulated sugar (more or less to your preference)
• ½ teaspoon vanilla

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Instructions

1. Separate the eggs into two bowls. In one bowl, whisk the egg yolks with milk, vanilla extract, and lemon zest until smooth.
2. In another bowl, beat the egg whites until soft peaks form. Slowly add granulated sugar while beating until stiff peaks form.
3. Gently fold the egg yolk mixture into the egg whites.
4. Sift the flour and baking powder into the mixture and fold gently.
5. Heat a non-stick pan over low heat and brush it with oil.
6. Use a cookie cutter or ring mold to form the pancakes. Spoon the batter into the mold, filling it halfway.
7. Cover the pan with a lid and cook for about 4-5 minutes.
8. Flip the pancakes carefully and cook for another 3-4 minutes until golden.
9. For the optional sweetened whipped cream, whip the cold heavy cream with granulated sugar and vanilla until soft peaks form.
10. Serve the pancakes stacked high, topped with sweetened whipped cream, fresh berries, a sprinkle of powdered sugar, and a drizzle of syrup.

Notes

Ensure egg whites are at room temperature for better volume. Don’t rush the cooking process; low heat keeps them fluffy.

Nutrition

• Serving Size: 1 pancake
• Calories: 250
• Sugar: 12g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 180mg