Description
Discover how to make ultra fluffy Japanese soufflé pancakes at home with this easy step-by-step recipe. Light, airy, and jiggly—perfect for breakfast or a special treat!
Ingredients
Pancake Batter
2 large eggs (separated into yolks and whites)
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 (a neutral oil, for cooking)
Optional Toppings
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
Sweetened Whipped Cream (optional, if you choose to make it)
½ cup cold heavy cream
1 tablespoon granulated sugar (adjust to taste)
½ teaspoon vanilla extract
Instructions
Prepare the batter:
- In a bowl, whisk the egg yolks, milk, vanilla, and lemon zest (if using).
- Sift in the flour and baking powder, then mix until smooth.
Make the meringue:
- In a clean bowl, beat the egg whites with vinegar until foamy.
- Gradually add sugar, and beat until stiff peaks form.
Fold gently:
- Carefully fold the meringue into the yolk batter in 2–3 parts. Be gentle to keep it fluffy.
Cook the pancakes:
- Heat a nonstick pan on low and lightly oil it.
- Scoop the batter into tall round mounds.
- Add a little water to the pan and cover it with a lid (this steams the pancakes).
- Cook for 4–5 minutes, then flip and cook another 4–5 minutes until golden and jiggly.
Serve:
- Gently remove the pancakes and top with whipped cream, berries, syrup, or powdered sugar.
Notes
Use room temp eggs – they whip better.
Beat egg whites to stiff peaks for fluffiness.
Fold gently to keep the batter airy.
Cook on low heat so pancakes rise slowly.
Add a bit of water and cover to steam them.
Use a nonstick pan for easy flipping.
Serve fresh – they deflate quickly.
Ring molds optional – for perfect shape.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop, Steamed
- Cuisine: Japanese
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 110 mg