Fluffy Japanese Soufflé Pancakes
Light and airy pancakes that rise like clouds, perfect for brunch or breakfast with delightful customization options.
Ingredients
Main Ingredients
- 2 large eggs Ensure they are at room temperature for best volume
- 3 tablespoons sugar Used for sweetness and stabilizing egg whites
- 1/2 teaspoon baking powder Helps the pancakes rise
- 1/3 cup all-purpose flour Can substitute with gluten-free flour if desired
- 1/4 cup milk Almond or oat milk can be substituted for dairy-free version
- 1 teaspoon vanilla extract Adds a warm flavor
Instructions
Preparation
- Carefully separate the egg yolks from the whites into two mixing bowls.
- Using a hand mixer or stand mixer, beat the egg whites on high until soft peaks form. Gradually add in the sugar, continuing to whip until stiff peaks form.
- In the bowl with yolks, whisk in the milk and vanilla extract until smooth.
- Sift the flour and baking powder into the yolk mixture and gently fold until just combined.
- Carefully fold one-third of the whipped egg whites into the yolk mixture. Then, gently fold in the remaining egg whites until no white streaks remain.
Cooking
- Lightly grease a non-stick skillet and preheat it over low heat.
- Pour a generous amount of batter onto the skillet (about 1/3 cup for each pancake). Cover and cook for 4-5 minutes.
- With care, flip the pancake and cook for another 2-3 minutes until golden brown.
- Stack the pancakes high, add your favorite toppings, and enjoy.
Notes
Optional toppings include fresh fruits, whipped cream, or syrup. Leftovers can be stored in an airtight container for up to 2 days in the refrigerator or frozen for up to a month.