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Fluffy Japanese Soufflé Pancakes

Delight in these light, airy pancakes that are fluffy like clouds, perfect for brunch or a special breakfast.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.