Description
Experience the airy delight of Fluffy Japanese Soufflé Pancakes—soft, tall, and cloud-like pancakes made by folding whipped egg whites into a light batter, then gently cooked in a covered skillet to create a soufflé-like texture. Perfect for a special breakfast or brunch, these pancakes are served with butter, maple syrup, or whipped cream.
Ingredients
Scale
Batter Ingredients
- 2 eggs (yolks and whites separated)
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons water (divided)
For Serving
- Butter
- Maple syrup
- Whipped cream (optional)
Instructions
- Prepare egg yolk mixture: In a medium-sized mixing bowl, whisk together the egg yolks, whole milk, vanilla extract, and salt until well combined. Gently mix in the all-purpose flour until just combined, being careful not to overmix.
- Whip egg whites: In a separate bowl, beat the egg whites using an electric hand mixer or whisk until frothy. Gradually add the granulated sugar one tablespoon at a time, continuing to whisk until stiff peaks form.
- Fold mixtures: Carefully fold the whipped egg whites into the egg yolk batter in two additions. Stir gently until just combined to maintain the airiness; avoid overmixing which can deflate the batter.
- Heat skillet: Warm a large non-stick pan with a lid over low heat. Grease the surface lightly with butter or cooking spray, then use a paper towel to remove any excess oil to prevent sogginess.
- Pipe batter: Transfer the batter into a large piping bag or a ziplock bag with the tip cut off. Pipe four round pancake mounds into the skillet. Alternatively, use a large cookie scoop to place pancakes on the skillet.
- Add steam and cook first side: Add about 1 tablespoon of water to the edge of the skillet, avoiding the batter. Cover with a lid to trap steam and cook over low heat for 3 to 4 minutes until the bottom is golden brown and the pancakes rise.
- Flip and cook second side: Carefully flip each pancake with a spatula. Add another tablespoon of water to the pan’s edge, cover again, and cook for an additional 3 to 4 minutes until golden brown on the other side and cooked through.
- Serve immediately: Serve the fluffy Japanese soufflé pancakes hot topped with butter, maple syrup, whipped cream, or your preferred accompaniments. Enjoy immediately for best texture as they will deflate when cooled.
Notes
- Maintaining low heat is crucial to cook the pancakes evenly without burning.
- Folding the egg whites gently preserves the airy texture vital to the soufflé effect.
- Using the lid and adding water creates steam which helps pancakes rise and cook through gently.
- These pancakes are best enjoyed fresh as they will lose volume and become dense upon cooling.
- You can substitute whole milk with any milk alternative, but results may vary slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Keywords: Japanese soufflé pancakes, fluffy pancakes, soufflé style breakfast, light pancakes, Japanese breakfast recipe
