Name: Fluffy Japanese Soufflé Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 large eggs (separated into whites and yolks); 2 tablespoons milk; ½ teaspoon vanilla extract; 1 teaspoon lemon zest (optional); ¼ cup all‑purpose flour (fluffed, spooned, leveled); ¼ teaspoon baking powder; ½ teaspoon white vinegar (or lemon juice); 2 tablespoons granulated sugar; Neutral oil for cooking; ½ cup cold heavy cream (optional for whipped cream); 1 tablespoon granulated sugar (optional for whipped cream); ½ teaspoon vanilla extract (optional for whipped cream); Optional Toppings: Sweetened whipped cream, assorted berries, powdered sugar, maple syrup

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A delightful twist on classic pancakes, these light and airy Japanese soufflé pancakes are tall, fluffy, and perfect for a special breakfast or brunch treat.

Why You’ll Love This Recipe

These soufflé pancakes are irresistibly soft and cloud-like, offering a delicate texture that melts in your mouth. They’re surprisingly simple to make at home, yet impressive on the plate — ideal for weekend gatherings or when you want to treat yourself.

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

2 large eggs (separated into whites and yolks)
2 tablespoons milk
½ teaspoon vanilla extract
1 teaspoon lemon zest (optional)
¼ cup all‑purpose flour (fluffed, spooned, leveled)
¼ teaspoon baking powder
½ teaspoon white vinegar (or lemon juice)
2 tablespoons granulated sugar
Neutral oil for cooking

Optional Toppings:

Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup

For sweetened whipped cream (optional):

½ cup cold heavy cream
1 tablespoon granulated sugar (more or less to taste)
½ teaspoon vanilla extract

Directions

Prepare batter: Separate eggs. In a bowl with yolks, whisk milk, vanilla, and lemon zest. Sift in flour and baking powder, whisking until smooth.
Make meringue: Add vinegar or lemon juice to the egg whites. Whip on medium until frothy, then slowly add sugar. Increase speed to medium-high and whip to stiff peaks.
Combine: Fold one-third of the meringue into the yolk mixture until streak-free. Gently fold in remaining meringue until combined—don’t overmix.
Portion batter: Transfer batter to a piping bag or use a large spoon/scoop for uniform mounds.
Cook pancakes: Heat a nonstick pan over low heat and lightly grease it, wiping out excess oil. Pipe or spoon 2–3 tall mounds into the pan. Cover and cook for 7–8 minutes until bottoms are golden. Carefully flip, cover, and cook another 5–6 minutes until cooked through.
Serve: Plate immediately with whipped cream, berries, powdered sugar, and/or maple syrup.
Make whipped cream (optional): Whisk cold heavy cream, sugar, and vanilla with a hand mixer (start low) until firm peaks form.

Servings and timing

Servings: Makes about 2–3 fluffy pancakes (serving 1–2 people)
Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: ~25 minutes

Variations

Chocolate pancakes: Add 1 Tbsp cocoa powder to the flour mixture.
Matcha flavor: Whisk in 1 tsp matcha powder into the batter for a vibrant green hue.
Citrus burst: Increase lemon zest or add orange zest for extra brightness.
Savory twist: Skip sugar and serve with bacon, cheese, or a poached egg.

Storage/Reheating

Store: Best enjoyed fresh. Leftovers can be gently stored in the fridge under a loose lid or wrap for up to 1 day.
Reheat: Warm in a pan over low heat, covered, for a few minutes, or gently microwave to revive softness.
Note: These pancakes are fragile; handle with care.

FAQs

1. Can I use regular pancakes batter?

No—soufflé pancakes rely on the stiff meringue for their signature height and fluffiness.

2. Why do I need to separate eggs?

You whip egg whites into a meringue to trap air, which gives these pancakes their airy structure.

3. Is low heat essential?

Yes—cooking slowly prevents burning the outside before the inside sets.

4. Can I skip the piping bag?

Yes—you can carefully spoon or scoop the batter; just aim to keep the mounds tall.

5. How tall should pancakes be?

Aim for about 1 to 1½ inches tall before cooking—this height helps them rise beautifully.

6. Why add vinegar or lemon juice?

Acid helps stabilize the meringue, ensuring better rise and texture.

7. Can I make the batter ahead?

Make the yolk batter 30 minutes ahead, but only fold in meringue just before cooking.

8. What if my pancakes collapse?

Avoid overmixing the meringue and don’t flip too early—wait until the base is firm and golden.

9. Are these gluten-free?

Not as-is. To make them gluten-free, use a 1‑to‑1 gluten-free flour blend.

10. Can I freeze leftovers?

Freezing is not recommended; these pancakes lose fluffiness when thawed.

Conclusion

These Fluffy Japanese Soufflé Pancakes turn breakfast into a special occasion. With airy texture and endless topping options, they’re perfect for impressing brunch guests or indulging yourself. Enjoy each cloud-like bite!

Ezabella