Light, fluffy goodness in every bite!
Imagine indulging in a delightful breakfast that feels like a warm hug! These Fluffy Japanese Soufflé Pancakes are not only a treat for your taste buds but also a treat for the eyes. With their cloud-like texture and golden-brown color, they are perfect for impressing brunch guests or enjoying a cozy weekend morning. We’re all about making breakfast simple yet spectacular, and these pancakes are a crowd-pleaser. So grab your ingredients and get ready to elevate your pancake game! 🍽️✨
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2
📝 Ingredients List
- 4 large eggs, separated
- 1/4 cup all-purpose flour
- 2 tablespoons milk
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- Butter for cooking
- Maple syrup or powdered sugar for serving
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet or frying pan
- Mixing bowls
- Whisk
- Electric mixer (or whisk for manual mixing)
- Measuring cups & spoons
- Spatula
Step-by-Step Beginner-Friendly Instructions
- Separate the eggs. In one bowl, place egg whites; in another, add egg yolks. 🥚
- Mix the yolks. Add sugar, milk, baking powder, flour, and vanilla extract to the yolks. Whisk until smooth.
- Beat the egg whites. Using an electric mixer, whip egg whites until soft peaks form.
- Combine mixtures. Gently fold the whipped egg whites into the yolk mixture until just combined. Be careful not to deflate!
- Heat the skillet. Place a non-stick skillet over low heat and add a little butter.
- Scoop the batter. Using a round cookie cutter, ladle the batter into the skillet, filling it halfway.
- Cook with a lid. Cover the skillet and cook for about 3-4 minutes on low heat until the bottom is golden and the top is set.
- Flip and finish. Carefully flip the pancakes and cook for another 2-3 minutes. 😊
- Serve warm. Stack the pancakes, drizzle with maple syrup, or sprinkle with powdered sugar. Enjoy!
💡 Pro Tips Section
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat briefly in a microwave or skillet.
- Substitutions: For a gluten-free version, swap all-purpose flour with a gluten-free flour blend.
- Meal prep: Prepare the batter ahead of time and store it in the fridge. Just remember to mix the egg whites just before cooking!
- Serving ideas: Add fresh berries or whipped cream on top for an extra indulgent treat!
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|————–|———-|———|——-|—–|——-|——-|
| 1 plate | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
FAQs
Q: Can I make these pancakes gluten-free?
A: Yes! Just substitute the all-purpose flour with a gluten-free flour blend.
Q: Will they rise if I use less egg?
A: Reducing eggs may affect the fluffy texture. It’s best to stick to the recipe for optimal results.
Q: Can I add flavors like chocolate or fruit?
A: Absolutely! Stir in chocolate chips or chopped fruits into the batter before cooking for added flavor.
Q: How do I best store leftovers?
A: Store any uneaten pancakes in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
Q: Is there a way to make these vegan?
A: You can try using flax eggs and non-dairy milk as substitutes, but the texture may not be as fluffy.
Fluffy Japanese Soufflé Pancakes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
These Fluffy Japanese Soufflé Pancakes are light, airy, and absolutely dreamy! With just a few ingredients, you can whip up a picture-perfect stack that melts in your mouth and wows your breakfast guests.
Ingredients
4 large eggs, separated
1/4 cup all-purpose flour
2 tablespoons milk
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon vanilla extract
Butter for cooking
Maple syrup or powdered sugar for serving
Instructions
1. Separate the eggs. In one bowl, place egg whites; in another, add egg yolks.
2. Mix the yolks. Add sugar, milk, baking powder, flour, and vanilla extract to the yolks. Whisk until smooth.
3. Beat the egg whites. Using an electric mixer, whip egg whites until soft peaks form.
4. Combine mixtures. Gently fold the whipped egg whites into the yolk mixture until just combined. Be careful not to deflate!
5. Heat the skillet. Place a non-stick skillet over low heat and add a little butter.
6. Scoop the batter. Using a round cookie cutter, ladle the batter into the skillet, filling it halfway.
7. Cook with a lid. Cover the skillet and cook for about 3-4 minutes on low heat until the bottom is golden and the top is set.
8. Flip and finish. Carefully flip the pancakes and cook for another 2-3 minutes.
9. Serve warm. Stack the pancakes, drizzle with maple syrup, or sprinkle with powdered sugar. Enjoy!
Notes
Refrigerate leftovers in an airtight container for up to 2 days.
Use gluten-free flour for a gluten-free version.
Only whip egg whites just before cooking if prepping ahead.
Top with fresh fruit or whipped cream for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 200mg
