Fluffy Japanese Soufflé Pancakes

Fluffy Clouds of Delight

Ever craved pancakes that look like they floated down from heaven? Fluffy Japanese Soufflé Pancakes are precisely that — light, airy, and almost too beautiful to eat! This viral sensation attracts brunch lovers and pancake enthusiasts alike with its creamy texture and perfect golden crust.

Why Make This Recipe

Why settle for ordinary pancakes when you can whip up these fluffy wonders?

• Easy Cleanup: Who doesn’t love a quick cleanup? These pancakes require just one mixing bowl and a skillet.
• Family-Friendly: Kids (and adults) adore the fluffy texture. It’s like eating a cloud!
• Impress Your Friends: Serve these at breakfast, and you’re guaranteed a round of applause (or at least some impressed murmurs). 😋

Ingredients

You don’t need fancy stuff — just these basics!

• 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 (neutral for cooking)
• Sweetened whipped cream
• Assorted berries
• Powdered sugar
• Maple syrup
• ½ cup heavy cream (cold)
• 1 tablespoon granulated sugar (more or less to your preference)
• ½ teaspoon vanilla

Directions

Your journey to pancake perfection starts here:

1. In a mixing bowl, beat the egg yolks, milk, vanilla, lemon zest (if using), and sugar until creamy. Gently fold in the flour, baking powder, and vinegar just until combined.
2. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold them into the batter in three additions until just mixed.
3. Heat a non-stick skillet with a dash of oil over low heat. Spoon large dollops of batter, cover, and cook for about 4-5 minutes. Flip and cook for another 4-5 minutes or until fluffy and golden.
4. (Optional) For sweetened whipped cream, whip the cold cream with sugar and vanilla until soft peaks form. Serve alongside or on top of the pancakes.

How to Make Fluffy Japanese Soufflé Pancakes (Overview)

Get ready for fluffy pancake fun!

1. Start by mixing your yolks with milk and vanilla.
2. Whip those egg whites like there’s no tomorrow! They’ll give your pancakes that signature fluff.
3. When cooking, be patient; low heat is your friend. It helps achieve that golden-brown perfection without burning.

Pro Tip: Don’t skip the vinegar; it reacts with the baking powder for extra fluffiness!

How to Serve Fluffy Japanese Soufflé Pancakes

The presentation is half the fun!

• Stack those fluffy pancakes high and drizzle with pure maple syrup — the rich aroma fills the room.
• Top with sweetened whipped cream and a rainbow of berries for that burst of color and flavor.
• A dusting of powdered sugar never hurt anyone, right? It looks like powdered snow on a cozy winter’s day!

How to Store Fluffy Japanese Soufflé Pancakes

Plan to enjoy these beauties ASAP!

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat them in a skillet over low heat to preserve their fluffiness or pop them in the microwave for a quick fix (though they might deflate a bit!).

Tips to Make Fluffy Japanese Soufflé Pancakes

Ready for some insider secrets?

• Temperature Check: Always use room temperature eggs; they whip up to a fluffier consistency.
• Don’t Rush: Take your time when folding in the egg whites — it’s key to keeping those fluffy layers.
• Flavor Boost: Experiment with different extracts like almond or coconut for a fun twist!

Variation

Switch things up easily!

• Go vegan by substituting egg whites with aquafaba (chickpea brine) whipped up until stiff.
• Add chocolate chips or matcha powder for a different hue and flavor!
• Mix in spices like cinnamon or nutmeg for a seasonal twist.

FAQs

1. Can I make these pancakes ahead of time?
   Absolutely! You can prepare the batter in advance and cook them fresh in the morning for the best texture.

2. What if I don’t have vinegar?
   No problem! Lemon juice works just as well to give your pancakes that fluffy lift.

3. Can you freeze leftover pancakes?
   Yes! Freeze them in a single layer on a baking sheet, then transfer to an airtight container. Reheat in the toaster for a quick breakfast!

Enjoy fluffy, airy pancakes that’ll make you feel like a breakfast champion!

📌 Pin this recipe for your next cozy dinner night!

Fluffy Japanese Soufflé Pancakes

Delight in these light, airy pancakes that are fluffy like clouds, perfect for brunch or a special breakfast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: Dessert, Japanese

Calories: 250

Ingredients Method Notes

Ingredients

  

Pancake Batter

• 2 large eggs Use room temperature eggs for best results.
• 2 tablespoons milk Any type of milk can be used.
• ½ teaspoon vanilla extract Use pure vanilla for the best flavor.
• 1 teaspoon lemon zest Optional, adds freshness.
• ¼ cup all-purpose flour Fluffed, spooned, and leveled for accuracy.
• ¼ teaspoon baking powder Essential for fluffiness.
• ½ teaspoon white vinegar Can substitute with lemon juice.
• 2 tablespoons granulated sugar Adjust to taste.
• 1 dash oil Neutral oil for cooking.

Toppings

• Sweetened whipped cream sweetened whipped cream Optional, prepare with cold heavy cream.
• Assorted various berries Fresh berries for topping.
• Powdered sugar powdered sugar For dusting.
• Maple syrup maple syrup For drizzling.

Sweetened Whipped Cream

• ½ cup heavy cream Cold for best results.
• 1 tablespoon granulated sugar More or less to taste.
• ½ teaspoon vanilla Optional for flavor.

Method

 

Preparation

1. In a mixing bowl, beat the egg yolks, milk, vanilla, lemon zest (if using), and sugar until creamy.
2. Gently fold in the flour, baking powder, and vinegar just until combined.
3. In a separate bowl, whip the egg whites until stiff peaks form.
4. Gently fold the whipped egg whites into the batter in three additions until just mixed.

Cooking

1. Heat a non-stick skillet with a dash of oil over low heat.
2. Spoon large dollops of batter onto the skillet, cover, and cook for about 4-5 minutes.
3. Flip the pancakes and cook for another 4-5 minutes or until fluffy and golden.

Whipped Cream (Optional)

1. Whip the cold heavy cream with sugar and vanilla until soft peaks form.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat or microwave.