Cloud-Soft Japanese Soufflé Pancakes
Light, airy, and incredibly fluffy, these melt-in-your-mouth soufflé pancakes are made with just a few simple ingredients. Perfect for breakfast, brunch, or a cozy homemade dessert!
Ingredients
2 large eggs (about 68 g each), separated
3 tablespoons milk (22 g)
2 tablespoons cake flour or soft flour (34 g)
2 tablespoons sugar (25 g)
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder (optional, for extra fluffiness)
Butter or oil for cooking
Optional Toppings
Powdered sugar
Fresh berries
Maple syrup or honey
Whipped cream
Butter
Instructions
Prepare the batter
Separate the egg yolks from the whites into two bowls.
In the yolk bowl, whisk together the milk and vanilla extract. Sift in the flour (and baking powder if using) and mix until smooth.
Make the meringue
Add the lemon juice to the egg whites. Beat with a mixer until foamy, then gradually add the sugar while beating until stiff, glossy peaks form.
Fold gently
Add one-third of the meringue into the yolk mixture and mix gently. Fold in the remaining meringue carefully to keep the batter light and airy.
Cook the pancakes
Heat a non-stick pan over very low heat and lightly grease it. Scoop tall portions of batter into the pan. Cover with a lid and cook for about 4–5 minutes.
Flip carefully
Gently flip the pancakes and cook another 3–4 minutes until golden, fluffy, and cooked through.
Serve warm
Stack the pancakes and top with powdered sugar, fresh fruit, syrup, or whipped cream for the ultimate fluffy treat.
Tips for Perfect Soufflé Pancakes
Use room-temperature eggs for a more stable meringue.
Cook on very low heat to avoid burning the outside before the inside cooks.
Fold the egg whites gently to keep the batter airy and soft.
Soft as clouds and beautifully fluffy, these Japanese-style soufflé pancakes are guaranteed to impress with every bite!
