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Fluffy Japanese soufflé pancakes served on a plate with syrup and berries

Fluffy Japanese Soufflé Pancakes

Light and airy pancakes that feel like a culinary cloud, perfect for brunch or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 2 large large eggs Separated into yolks and whites
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest Optional
  • ¼ cup all-purpose flour Fluffed, spooned, and leveled
  • ¼ teaspoon baking powder
  • ½ teaspoon white vinegar Or lemon juice
  • 2 tablespoons granulated sugar
  • Oil Any neutral oil for cooking
  • Sweetened whipped cream For serving
  • Assorted berries For topping
  • Powdered sugar To sprinkle
  • Maple syrup On the side
For the Whipped Cream
  • ½ cup heavy cream Cold
  • 1 tablespoon granulated sugar To taste
  • ½ teaspoon vanilla

Method
 

Make the soufflé pancake batter
  1. Separate the egg whites from the yolks. In one bowl, whisk the egg yolks, milk, vanilla extract, and lemon zest until fully combined.
  2. In another bowl, combine flour, baking powder, and sugar. Gradually add this to the egg yolk mixture, stirring until smooth.
  3. In a separate bowl, use an electric mixer to beat the egg whites until soft peaks form. Add the white vinegar (or lemon juice) and continue to beat until stiff peaks develop.
  4. Carefully fold the egg whites into the egg yolk mixture a little at a time, ensuring you maintain that fluffy texture.
Cook the pancakes
  1. Heat a non-stick skillet over low heat and lightly oil the surface.
  2. Scoop the batter onto the skillet, creating a tall disk. Cover with a lid and cook for about 3-4 minutes.
  3. Carefully flip and cook for another 2-3 minutes until golden brown and fluffy.
  4. Repeat with remaining batter, adjusting heat as necessary.
Prepare the sweetened whipped cream (Optional)
  1. In a chilled bowl, whip the heavy cream with sugar and vanilla until soft peaks form. This will create a delightful topping for your pancakes.

Notes

Serve pancakes with sweetened whipped cream, assorted berries, powdered sugar, and maple syrup. For best results, use room temperature eggs and a clean bowl for whipping egg whites.