Fluffy Japanese Soufflé Pancakes
These Fluffy Japanese Soufflé Pancakes are incredibly tall, jiggly, and cloud-like with a texture so light they practically melt in your mouth. Made with whipped egg white meringue and cooked low and slow, they deliver an impressive breakfast experience topped with maple syrup and fresh berries.
Equipment
- Large nonstick pan with lid
- Electric hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Piping bag with large round tip (optional)
- Cookie scoop or large spoon
Ingredients
- 2 large eggs separated into yolks and whites
- 3 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour measured by spooning and leveling
- 1/4 teaspoon baking powder
- 1/4 teaspoon white vinegar or fresh lemon juice
- 2 tablespoons granulated sugar
- Neutral oil for cooking such as vegetable or canola oil
Instructions
- Separate the eggs carefully into two clean bowls, making sure no yolk gets into the whites.
- Add milk and vanilla to the egg yolks and whisk until smooth. Sift in the flour and baking powder and whisk until no dry streaks remain. Set aside.
- Add the vinegar to the egg whites. Beat on medium speed until frothy. Gradually add the sugar one tablespoon at a time. Increase speed to medium high and beat until stiff peaks form.
- Add one-third of the meringue to the egg yolk mixture and fold gently with a rubber spatula. Add remaining meringue and fold until no white streaks remain. Do not overmix.
- Heat a nonstick pan over the lowest heat setting. Lightly grease with oil and wipe away excess.
- Pipe or spoon the batter into tall mounds to make 2 to 3 pancakes. Add 1 tablespoon water to the pan and immediately cover with a lid.
- Cook for 7 to 8 minutes without lifting the lid until bottoms are golden brown. Carefully flip using two spatulas.
- Cover and cook for another 5 to 6 minutes until golden brown and cooked through.
- Serve immediately while hot with maple syrup, whipped cream, fresh berries, or powdered sugar.
Notes
- Use room temperature eggs for better volume when whipping
- Beat meringue to true stiff peaks for proper structure
- Fold gently to avoid deflating the batter
- Cook on lowest heat setting (285-320°F ideal)
- Do not lift lid during cooking to maintain steam
- Pancakes deflate slightly as they cool but remain delicious
- Serve immediately for maximum fluffiness
- Not recommended for freezing as texture changes significantly