Description
These fluffy Japanese soufflé pancakes are ultra-light, jiggly, and melt-in-your-mouth soft. Made by folding meringue into a simple yolk batter, they puff up tall and golden. Perfect for a café-style breakfast or brunch at home.
Ingredients
2 large eggs, separated
2 tablespoons whole milk
½ teaspoon vanilla extract
¼ cup all-purpose flour, spooned and leveled
¼ teaspoon baking powder
½ teaspoon white vinegar or lemon juice (to stabilize egg whites)
2 tablespoons granulated sugar
Neutral oil for greasing pan
Optional toppings: Sweetened whipped cream, assorted berries, powdered sugar, maple syrup
Instructions
- Separate the egg yolks and whites into two clean bowls, ensuring no yolk contaminates the whites.
- In the bowl with yolks, whisk together milk and vanilla extract. Sift in flour and baking powder, and mix until smooth. Set aside.
- Add vinegar or lemon juice to the egg whites and beat with a hand mixer until frothy. Gradually add sugar and continue beating until stiff peaks form.
- Fold one-third of the meringue into the yolk batter to lighten it. Gently fold in the remaining meringue in two additions, careful not to deflate it.
- Heat a nonstick skillet over low heat and lightly grease with neutral oil, wiping off any excess.
- Scoop or pipe 2–3 mounds of batter onto the skillet. Cover with a lid and cook for 7–8 minutes until the bottoms are lightly golden.
- Gently flip the pancakes, cover again, and cook for another 5–6 minutes until cooked through.
- Serve immediately with your favorite toppings like whipped cream, berries, powdered sugar, or maple syrup.
Notes
For added flavor, try mixing in lemon zest or cocoa powder.
Use matcha powder instead of vanilla for a green tea version.
Substitute almond milk and coconut whipped cream for a dairy-free option.
Pancakes are best eaten fresh, but can be stored in the fridge for up to 1 day.
Reheat gently in a microwave or on low heat in a covered pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 batch (2–3 pancakes)
- Calories: 375
- Sugar: 8g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg
