Fluffy Japanese Soufflé Pancakes

Why You’ll Love This Recipe

Japanese soufflé pancakes have become a favorite around the world, and it’s easy to see why! The texture is like no other—light, airy, and soft enough to melt in your mouth. With their fluffy layers and delicate jiggly bounce, these pancakes offer a fun twist on your usual stack. They’re perfect for impressing guests at brunch, and the recipe is customizable with delicious toppings like sweetened whipped cream, fresh berries, and maple syrup. Plus, they’re surprisingly easy to make with just a few ingredients!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pancake batter:

• 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)

Optional toppings:

• Sweetened whipped cream

• Assorted berries

• Powdered sugar

• Maple syrup

Sweetened whipped cream (optional):

• ½ cup heavy cream (cold)

• 1 tablespoon granulated sugar (more or less to your preference)

• ½ teaspoon vanilla

Directions

1. Make the soufflé pancake batter:

   • Separate the egg whites and yolks into separate bowls, being careful not to break the yolk.

   • In the yolk bowl, add milk, vanilla, and lemon zest. Whisk briefly to combine.

   • Sift the flour and baking powder into the yolk mixture, whisking until smooth with no dry flour visible. Set aside.

   • In the egg whites bowl, add vinegar or lemon juice. Using a hand mixer, beat on medium speed until frothy. Gradually add sugar a little at a time.

   • Once all sugar is added, increase the speed to medium-high and beat until stiff peaks form.

   • Fold ⅓ of the meringue into the egg yolk mixture gently, ensuring it is well-combined. Add the remaining meringue and fold again, making sure no streaks remain. Do not over-mix, or the meringue will deflate.

   • Transfer the batter into a piping bag with a large round tip, or use a spoon to scoop.

2. Cook the pancakes:

   • Heat a large nonstick pan over low heat and lightly grease it with oil. Wipe away excess oil.

   • Using a spoon, cookie scoop, or piping bag, portion the batter into the pan to form 2 to 3 tall mounds of batter. The key to fluffy pancakes is making the batter mound high.

   • Cover the pan with a lid and cook for 7-8 minutes until the bottom is golden brown. Carefully flip the pancakes and cover again. Cook for another 5-6 minutes until golden and cooked through.

   • Serve immediately with whipped cream, berries, powdered sugar, and maple syrup.

3. Optional sweetened whipped cream:

   • In a mixing bowl, combine cold heavy cream, sugar, and vanilla. Whisk or use a hand mixer to whip the cream until stiff peaks form. Keep refrigerated until serving.

Servings and Timing

• Yield: 1 serving (2 to 3 pancakes)

• Prep time: 7 minutes

• Cook time: 13 minutes

• Total time: 20 minutes

Variations

• Flavor add-ins: Experiment with adding a hint of matcha powder, cocoa powder, or cinnamon to the pancake batter for a unique twist.

• Fruit: Top with your favorite fruits like strawberries, blueberries, or banana slices for added freshness and sweetness.

• Toppings: Try adding a drizzle of chocolate syrup or a dollop of Nutella for a decadent treat. You can also substitute the sweetened whipped cream with a scoop of ice cream for an indulgent dessert version.

Storage/Reheating

• Storage: These pancakes are best enjoyed fresh. However, you can store them in an airtight container in the fridge for up to 1 day.

• Reheating: To reheat, place the pancakes in a low-heat oven (about 250°F or 120°C) for 5-10 minutes, or reheat them in a nonstick pan over low heat, covering with a lid to prevent them from drying out.

FAQs

1. Why do my soufflé pancakes deflate after cooking?

The pancakes will naturally deflate a little after cooking as they cool. However, if they deflate completely, it may be due to overmixing the batter or under-beating the egg whites. Try beating the egg whites until stiff peaks form and folding gently to keep the air in the batter.

2. Can I make these pancakes without a piping bag?

Yes! If you don’t have a piping bag, you can simply use a spoon or a cookie scoop to portion the batter. Just be sure to make the mounds of batter tall to ensure they stay fluffy as they cook.

3. How can I make my soufflé pancakes even fluffier?

To get maximum fluffiness, ensure you beat the egg whites to stiff peaks and fold them into the yolk mixture gently to retain air. Also, using a very low cooking heat ensures the pancakes cook slowly and rise properly.

4. What toppings go best with Japanese soufflé pancakes?

Traditional toppings include sweetened whipped cream, berries, powdered sugar, and maple syrup. You can also get creative with other options like chocolate syrup, fruit compotes, or Nutella.

5. Can I make this recipe without the lemon zest?

Yes, lemon zest is optional and adds a light citrus flavor, but the pancakes will still be delicious without it. You can replace it with a bit of orange zest if desired.

6. Can I freeze soufflé pancakes for later?

While these pancakes are best enjoyed fresh, you can freeze them. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to an airtight container for up to 1 month. Reheat in the oven or microwave.

7. Can I use almond flour or whole wheat flour instead of all-purpose flour?

Using almond flour or whole wheat flour will change the texture and flavor. If you want to experiment, you may need to adjust the amount of liquid and flour to get the right consistency.

8. Why does my pancake batter seem too runny?

If your pancake batter is too runny, it could be due to under-measuring the flour or over-beating the egg yolk mixture. Ensure you fluff, spoon, and level the flour before adding it to the batter to avoid adding too much liquid.

9. How do I know when my pancakes are fully cooked?

The pancakes should be golden brown on both sides and firm to the touch. You can also check with a toothpick—it should come out clean when inserted into the center of the pancakes.

10. Can I make the whipped cream in advance?

Yes, you can make the whipped cream ahead of time and store it in the refrigerator for up to 1 day. Just give it a quick whisk before serving to bring it back to its desired consistency.

Conclusion

Japanese soufflé pancakes are the epitome of light, airy, and indulgent breakfasts or desserts. With their perfect, melt-in-your-mouth texture, these pancakes are sure to be a hit every time you make them. Whether you’re looking for a special treat to impress guests or just want to enjoy something sweet and fluffy, this recipe is the way to go. Enjoy them with your favorite toppings and savor every bite!

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