Description
These jiggly Japanese soufflé pancakes are ultra-fluffy, light, and easy to make at home. Perfect for brunch, special breakfasts, or when you crave café-style pancakes in just 20 minutes.
Ingredients
For the Soufflé Pancake Batter
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2 large eggs, separated
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2 tablespoons milk
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½ teaspoon vanilla extract
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1 teaspoon lemon zest (optional)
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¼ cup all-purpose flour (spooned & leveled)
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¼ teaspoon baking powder
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½ teaspoon white vinegar or lemon juice
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2 tablespoons granulated sugar
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Neutral oil, for cooking
Optional Toppings
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Sweetened whipped cream
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Assorted berries
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Powdered sugar
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Maple syrup
Optional Sweetened Whipped Cream
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½ cup cold heavy cream
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1 tablespoon granulated sugar (adjust to taste)
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½ teaspoon vanilla extract
Instructions
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Separate the eggs into two clean bowls, keeping yolks intact.
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Make the yolk batter: Add milk, vanilla, and lemon zest to the yolks. Whisk until smooth. Sift in flour and baking powder, then whisk until no dry spots remain.
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Whip the egg whites: Add vinegar or lemon juice. Beat on medium until frothy, then gradually add sugar. Increase speed to medium-high and beat until stiff peaks form.
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Fold gently: Add ⅓ of the meringue to the yolk mixture and fold gently. Add remaining meringue and fold just until combined—don’t overmix!
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Prepare the pan: Heat a nonstick skillet over low heat and lightly oil, wiping away excess.
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Shape the pancakes: Spoon or pipe tall mounds of batter into the pan. Keep them thick for maximum fluffiness.
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Cook slowly: Cover with a lid and cook 7–8 minutes until golden underneath. Flip carefully, cover again, and cook 5–6 minutes more until set.
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Serve immediately: Top with whipped cream, berries, powdered sugar, or maple syrup and enjoy the jiggle!
Optional Whipped Cream
Whip heavy cream, sugar, and vanilla until firm peaks form. Chill until ready to serve.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 375
- Sugar: 26g
- Fat: 11g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 17g