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Fluffy Japanese Soufflé Pancakes Recipe Easy Homemade with Berries

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Light, airy Japanese soufflé pancakes with a delicate jiggle, topped with whipped cream and fresh berries. Perfect for a special breakfast or cozy treat.

Ingredients

Scale
  • 4 large eggs, separated (room temperature)
  • ½ cup (120 ml) whole milk
  • ¾ cup (90 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ cup (50 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • vegetable oil or melted butter (for cooking)
  • 1 cup freshly whipped cream (lightly sweetened with powdered sugar and a dash of vanilla)
  • fresh berries (strawberries, blueberries, raspberries)
  • optional: 1 teaspoon lemon zest
  • optional: powdered sugar for dusting

Instructions

  1. Separate the eggs carefully into two bowls—yolks in one, whites in the other, ensuring no yolk gets into the whites (about 5 minutes).
  2. Sift together the flour, baking powder, and salt in a medium bowl; set aside.
  3. To the egg yolks, add milk, granulated sugar, and vanilla extract; whisk until smooth and pale (about 2 minutes).
  4. Gradually fold the sifted dry ingredients into the yolk mixture with a spatula until just combined; do not overmix.
  5. Using an electric mixer, beat the egg whites on medium speed until soft peaks form; gradually add a tablespoon of sugar and continue beating until stiff, glossy peaks form.
  6. Gently fold one-third of the whipped egg whites into the batter to lighten it, then fold in the remaining whites carefully to preserve air.
  7. Preheat a non-stick skillet over low heat and lightly oil it; grease ring molds if using and place them on the skillet to warm.
  8. Spoon batter into molds until about ¾ full, aiming for 3-inch diameter and 1.5-inch height; cover skillet with a lid and cook for 4–5 minutes until bottom is golden and edges set.
  9. Carefully flip pancakes (and molds if used) and cook covered for another 4 minutes.
  10. Check doneness by gently poking with a toothpick; it should come out clean or with a few crumbs.
  11. Serve immediately stacked, topped with whipped cream, fresh berries, and dust with powdered sugar or lemon zest if desired.

Notes

Use room temperature eggs and a clean bowl for whipping whites. Fold egg whites gently to preserve air. Cook on low heat with lid on to trap steam and keep pancakes moist and fluffy. Ring molds help achieve classic tall shape but are optional. Leftovers keep up to 2 days refrigerated; reheat gently.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, homemade pancakes, breakfast recipe, brunch, whipped cream, fresh berries

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