Fluffy Japanese Soufflé Pancakes Recipe in 5 Easy Steps
Fluffy Japanese soufflé pancakes that are light, airy, and melt in your mouth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs, yolks and whites separated
- 1 tbsp milk
- 1/4 tsp vanilla extract
- 3 tbsp all-purpose flour
- 1/4 tsp baking powder
- 2 tbsp sugar
- 1/4 tsp cream of tartar (optional)
- Butter (for greasing the pan)
- Maple syrup, powdered sugar, and fresh berries (for serving)
Instructions
- Whisk egg yolks, milk, and vanilla until smooth. Add flour and baking powder, mixing until just combined.
- Beat egg whites with cream of tartar (if using), gradually adding sugar until stiff peaks form.
- Gently fold whipped egg whites into the yolk mixture in three parts.
- Preheat a nonstick skillet over low heat and lightly grease with butter. Scoop batter into tall stacks. Cover and cook for 5–6 minutes per side.
- Serve stacked with powdered sugar, maple syrup, and fresh berries.
Notes
- Use ring molds for taller pancakes.
- Add a splash of water to the pan before covering for extra steam.
- Do not overmix the batter to keep it fluffy.
Nutrition
- Serving Size: 1 pancake
- Calories: 190
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg