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Fluffy Japanese Soufflé Pancakes

These Fluffy Japanese Soufflé Pancakes are light and airy breakfast treats that will elevate your morning routine, providing a café-like experience at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the pancake batter
  • 2 large large eggs Separated into yolks and whites
  • 2 tablespoons milk Any milk of your choice
  • 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 as needed Neutral oil for cooking Any neutral oil for greasing the pan
For the toppings
  • Sweetened whipped cream
  • Assorted berries For serving
  • Maple syrup For serving
For whipped cream
  • ½ cup heavy cream Cold
  • 1 tablespoon granulated sugar More or less to your preference
  • ½ teaspoon vanilla

Method
 

Make the Soufflé Pancake Batter
  1. Separate the egg yolks and whites. Beat the yolks with milk, vanilla extract, and optional lemon zest until smooth.
  2. In another bowl, whisk together the flour, baking powder, and sugar. Slowly mix this into the egg yolk mixture until just combined.
  3. In a separate bowl, beat the egg whites until stiff peaks form. Add the white vinegar (or lemon juice) just before they’re done.
  4. Gently fold the egg whites into the yolk mixture until no white streaks remain.
Cook the Pancakes
  1. Heat a non-stick pan over low to medium-low heat and lightly grease it with oil.
  2. Use a cookie cutter or just pour the pancake batter directly into the pan. Cover with a lid and cook until bubbles form on top (about 4-5 minutes).
  3. Flip carefully, cover again, and cook for another 3-4 minutes until golden and fluffy.
Optional Sweetened Whipped Cream
  1. While pancakes are cooking, beat cold heavy cream with sugar and vanilla until soft peaks form.

Notes

Store uneaten pancakes in an airtight container in the fridge for up to 2 days, or freeze for a month. Reheat in toaster or pan when needed. Don’t rush the batter and try using room temperature eggs for best results.