Fluffy Japanese Soufflé Pancakes Recipe

Discover the ultimate brunch treat in these ethereal Japanese Souffle Pancakes. Skillfully whisked egg whites lend a light, jiggly texture to a rich yolk base enhanced by a touch of vanilla. Each pancake offers a melt-in-your-mouth experience. Serve with fresh fruits and maple syrup for an unforgettable, delightful breakfast moment.

I’ve been working on my most recent Japanese Souffle Pancake recipe and I gotta say these pancakes are something else. They are made with simple things like 3 large eggs (separated), 2 tablespoons whole milk, 1/2 teaspoon vanilla extract, and 1/4 cup sifted all-purpose flour.

I mix in 1/2 teaspoon baking powder and 2 tablespoons granulated sugar (divided) with 1/8 teaspoon salt to keep the flavor balanced and then add 1/2 teaspoon cream of tartar which helps the egg whites rise impressively. I grease my pan with a little butter and cook them slowly to make sure they get that perfect jiggly, fluffy texture.

Not only are these pancakes a treat with plenty of protein from the eggs and some vitamins from the milk, but they also make for a healthier option for brunch especially on weekends. You’ll love the nutritional value along with the amazing taste.

Enjoy your Memorial Day brunch!

Why I Like this Recipe

I really love this recipe because it makes the fluffiest, lightest pancakes ever and that makes my mornings so much more fun. The way you separate the eggs and whip the whites creates a texture that’s amazing and reminds me of a light soufflé each time i make them. Another thing is how the ingredients all come together so perfectly, even though it sounds complicated, it’s actually pretty simple to follow once you’ve done it a few times. I also like that it’s super versatile; I can top them with fruits, maple syrup, or whipped cream, making it feel like a custom creation every time i cook. Lastly, it brings a little bit of that Japanese twist to my brunch which is something different and special from the usual pancakes i have.

Ingredients

• Eggs: They pack plenty of protein and help create an airy, light texture for pancakes.
• Whole milk: Contains fats and lactose which adds moisture and a creamy taste.
• Vanilla extract: Brings a subtle sweet aroma and flavor boost in every bite.
• Plain flour: Provides carbohydrates and structure making the pancake light and airy.
• Granulated sugar: Gives the pancakes a sweet taste that nicely balances other flavors.
• Baking powder: Acts as a leavening agent to help the pancakes rise properly.
• Cream of tartar: Stabilizes egg whites so the batter whips up to be extra fluffy.
• Butter: Used for greasing the pan, adding a little richness and flavor.

Ingredient Quantities

• 3 large eggs, separated
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 2 tablespoons granulated sugar, divided
• 1/8 teaspoon salt
• 1/2 teaspoon cream of tartar
• Butter for greasing the pan

How to Make this

1. Separate the eggs carefully into two bowls, placing the yolks in one and the whites in another.

2. In the bowl with the yolks, add whole milk and vanilla extract and whisk them together until well mixed.

3. Sift in the all-purpose flour and baking powder into the yolk mixture, then stir in one tablespoon of the granulated sugar and the salt until just combined.

4. In the other bowl, add the cream of tartar to the egg whites and beat them on high speed until they start getting frothy.

5. Gradually add the rest of the granulated sugar while whipping the egg whites until stiff peaks form.

6. Gently fold the whipped egg whites into the yolk mixture using a spatula; do it slowly so you dont deflate the fluffy whites.

7. Preheat a non-stick pan on low heat and grease it lightly with butter.

8. Scoop the batter into the pan in small rounds making sure theres room for the pancakes to rise, then cover the pan with a lid.

9. Let the pancakes cook for about 4-5 minutes until the bottom is golden and the top has a jiggly set.

10. Carefully flip the pancakes and cook for another 3-4 minutes, then serve immediately with your favorite fresh fruits, maple syrup, or a dollop of whipped cream. Enjoy!

Equipment Needed

1. Two mixing bowls (one for the yolks and one for the whites)
2. A whisk for mixing the yolks with milk and vanilla
3. A sifter to sift the flour and baking powder
4. An electric mixer or hand mixer to beat the egg whites with the cream of tartar
5. A spatula to gently fold the whipped whites into the yolk mixture
6. Measuring cups and spoons to accurately measure ingredients
7. A non-stick pan for cooking the pancakes
8. A lid for the pan to help the pancakes cook evenly
9. A stove to preheat the pan and cook the pancakes

FAQ

Fluffy Japanese Soufflé Pancakes Recipe Substitutions and Variations

• Whole milk: you can try almond or soy milk as a substitute if you’re looking for a dairy-free option
• Vanilla extract: if you dont have it, a splash of maple syrup can give a similar warm flavor
• All-purpose flour: you can swap with a gluten-free flour blend though it might change the texture a bit
• Granulated sugar: coconut sugar or even light brown sugar works fine if you want a slightly richer taste
• Eggs: if you’re trying to make this vegan, use flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) though the pancakes might be a bit denser

Pro Tips

1) When folding in the whites, be really careful not to overmix because you want to keep that fluffy, airy texture intact so your pancakes come out light and tasty.
2) Always preheat your pan over low heat and use just a light coating of butter so you get that perfect golden-brown underside without burning the batter.
3) Sift your dry ingredients thoroughly before mixing them with the yolks to avoid clumps which can ruin the smooth consistency of your pancake batter.
4) Cover your pan while cooking the pancakes so the top can set evenly, this trick makes them cook more uniformly without needing to flip them too soon.