Fluffy Japanese Soufflé Pancakes -Light, Airy & Irresistible!
Bring café-style magic to your kitchen with these Fluffy Japanese Soufflé Pancakes! 🥞☁️ Light, airy, and melt-in-your-mouth delicious, these pancakes are perfect for a special breakfast, brunch, or weekend treat. Impress your family with this easy recipe and enjoy a dreamy stack of cloud-like goodness topped with syrup, fruit, or whipped cream.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Non-stick frying pan or griddle
- Ring molds (optional) or silicone molds
- Spatula
- Measuring Cups and Spoons
Ingredients
- 3 large eggs, separated
- 1/4 cup (30g) cake flour (or all-purpose flour)
- 1/2 teaspoon baking powder
- 3 tablespoons granulated sugar
- 1/4 cup (60ml) milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar or a few drops of lemon juice (optional, for stabilizing egg whites)
- Butter or oil for greasing the pan
Instructions
- Prepare the dry ingredients: In a bowl, sift together the cake flour and baking powder.
- Separate eggs: Carefully separate egg whites and yolks into two large bowls.
- Make the batter: Whisk the egg yolks with milk and vanilla extract until combined. Gradually add the flour mixture and whisk until smooth.
- Whip egg whites: Using an electric mixer, beat egg whites with cream of tartar (if using) until frothy. Gradually add sugar and whip to stiff peaks.
- Fold batter: Gently fold one-third of the whipped egg whites into the yolk batter to lighten it. Then carefully fold in the remaining egg whites in two batches, preserving as much air as possible.
- Heat the pan: Preheat a non-stick pan over low heat and lightly grease it with butter or oil.
- Cook pancakes: Using ring molds or free-form, spoon batter into the pan to desired size (about 3-4 inches diameter). Cover with a lid and cook on low heat for about 4-5 minutes. Carefully flip, cover, and cook for another 4-5 minutes until golden and puffed.
- Serve: Stack pancakes, garnish with syrup, whipped cream, fresh fruit, or any desired toppings.
Notes
- Using room temperature eggs helps with volume and batter mixing.
- Cake flour produces a lighter texture; all-purpose flour will work but may yield slightly denser pancakes.
- Be gentle when folding the egg whites to maintain fluffiness.
- Cooking on low heat and covering the pan ensures even cooking and prevents burning.
- Ring molds help pancakes keep their height, but are optional.
- Best served immediately for optimal fluffiness but can be reheated gently.