Description
These dreamy Fluffy Japanese Soufflé Pancakes are light, airy, and irresistibly soft. Perfect for brunch, dessert, or anytime you crave something sweet and special.
Ingredients
Scale
- 2 large eggs, separated
- 2 tbsp milk
- 1/4 tsp vanilla extract
- 3 tbsp all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp sugar (for meringue)
- Butter or oil for cooking
- Powdered sugar and fruit for serving
Instructions
- In a bowl, whisk egg yolks, milk, and vanilla until smooth. Sift in flour and baking powder. Mix gently.
- In another bowl, beat egg whites with an electric mixer until foamy. Gradually add sugar and beat until glossy stiff peaks form.
- Gently fold the meringue into the yolk mixture in three additions, keeping the batter fluffy.
- Preheat a nonstick pan on low heat. Lightly oil the surface.
- Scoop thick batter onto the pan using an ice cream scoop. Cover and cook for 4 minutes.
- Add a small spoon of water beside the pancakes, cover again, and cook another 3–4 minutes.
- Flip gently, cover, and cook for 2 more minutes until puffed and golden.
- Serve warm with powdered sugar, whipped cream, or berries.
Notes
Keep the heat low for proper rise. Use ring molds for an even shape. Avoid overmixing the meringue. Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 5g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
Keywords: fluffy pancakes, soufflé pancakes, Japanese dessert, brunch, tasty baking