Fluffy Japanese Souffle Pancakes
Light, airy Japanese souffle pancakes that are soft, fluffy, and melt in your mouth. Perfect for a special breakfast or brunch with a delicate texture and subtle sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Japanese
Ingredients
Scale
- 4 large eggs, separated (room temperature)
- 50 grams (about 1/4 cup) granulated sugar
- 70 grams (about 1/2 cup) all-purpose flour, sifted
- 1 teaspoon baking powder
- 60 ml (1/4 cup) whole milk
- 1 teaspoon vanilla extract
- Butter or oil for greasing the pan (unsalted butter recommended)
- Powdered sugar for dusting (optional)
- Maple syrup or fresh fruit for serving
Instructions
- Separate the eggs carefully, placing yolks in one bowl and whites in another. Let both bowls sit at room temperature for 10 minutes.
- Sift the flour and baking powder together into a bowl.
- In the yolk bowl, add milk and vanilla extract. Whisk until smooth. Gradually add the sifted flour mixture, stirring gently just until combined.
- Using an electric mixer, beat the egg whites on medium speed until frothy. Slowly add granulated sugar a tablespoon at a time while continuing to beat. Increase speed to high and whip until stiff peaks form.
- Fold about a third of the meringue into the yolk batter gently to lighten it. Then fold in the rest carefully, keeping the batter fluffy.
- Preheat a non-stick pan over low heat and lightly grease with butter. If using ring molds, grease and place them on the pan.
- Spoon the batter into the pan or molds, making tall mounds about 2-3 inches high. Cover with a lid and cook for 4-5 minutes on low heat until bottoms are golden.
- Carefully flip the pancakes with a wide spatula, cover again, and cook for another 4-5 minutes.
- Check for doneness by gently poking; pancakes should spring back and be cooked through but soft inside.
- Serve immediately, dusted with powdered sugar and topped with maple syrup and fresh berries or whipped cream.
Notes
Whip egg whites to stiff peaks and fold gently to keep air bubbles. Cook pancakes low and slow with a lid to trap steam and prevent burning. Use fresh eggs and sift flour for best texture. Batter should be cooked immediately after mixing for maximum fluffiness.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 12
- Fat: 8
- Carbohydrates: 40
- Fiber: 1
- Protein: 8
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