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