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Fluffy Japanese Soufflé Pancakes

Delightfully airy pancakes that float off your plate, perfect for brunch and family fun.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 2 large eggs
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional) adds flavor
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon white vinegar (or lemon juice) helps stabilize egg whites
  • 2 tablespoons granulated sugar
  • Oil (for cooking)
Serving Ingredients
  • Sweetened whipped cream
  • Assorted berries
  • Powdered sugar
  • Maple syrup
  • ½ cup heavy cream (cold)
  • 1 tablespoon granulated sugar (to taste)
  • ½ teaspoon vanilla (for whipped cream)

Method
 

Preparation
  1. Separate the egg yolks and whites. In a bowl, mix the yolks with milk, vanilla extract, lemon zest, and sugar.
  2. In another bowl, whisk together the flour, baking powder, and vinegar until smooth. Combine both mixtures and set aside.
  3. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the batter until combined.
Cooking
  1. Heat a little oil in a non-stick pan over low heat. Pour a generous scoop of batter into the pan and cover with a lid.
  2. Cook each side for about 3-4 minutes or until fluffy and golden.
Whipped Cream
  1. Whip cold heavy cream with sugar and vanilla until soft peaks form.
Serving
  1. Stack pancakes high, drizzle with maple syrup, sprinkle with powdered sugar, and add fresh berries.

Notes

Chill your mixing bowl before whipping the egg whites for extra fluffiness! If you want a lighter texture, try using cake flour instead of all-purpose flour. Don’t skip the zap of vinegar or lemon juice in the egg whites—this makes a big difference!