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Fluffy Japanese Soufflé Pancakes

Light, cloud-like pancakes that are soft and jiggly, perfect for a special breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pancakes
  • 2 large eggs Separated, with yolks for the batter and whites whipped for lift.
  • 2 tablespoons milk Any type of milk will work.
  • ½ teaspoon vanilla extract Adds flavor to the batter.
  • 1 teaspoon lemon zest Optional but brightens flavor.
  • ¼ cup all-purpose flour Fluffed, spooned, and leveled to prevent packing.
  • ¼ teaspoon baking powder Provides lightness.
  • ½ teaspoon white vinegar Or lemon juice, to stabilize egg whites.
  • 2 tablespoons granulated sugar Sweetens and stabilizes the whipped egg whites.
  • Oil neutral oil for cooking Prevents sticking.
For the sweetened whipped cream
  • ½ cup heavy cream Cold for better whipping.
  • 1 tablespoon granulated sugar ajustable for taste.
  • ½ teaspoon vanilla extract For flavor in the cream.
For serving
  • Assorted berries For topping.
  • Powdered sugar For dusting.
  • Maple syrup For drizzling.

Method
 

Make the soufflé pancake batter
  1. Separate the eggs, placing the whites in a mixing bowl and the yolks in another.
  2. Add milk, vanilla extract, lemon zest, flour, baking powder, white vinegar, and sugar to the yolks and mix until just combined.
  3. Whip the egg whites until soft peaks form, then gently fold the whites into the yolk mixture until no large streaks remain.
Cook the pancakes
  1. Preheat a nonstick skillet over low-medium heat, adding a little oil to prevent sticking.
  2. Spoon the batter into the pan, forming tall mounds.
  3. Cover the skillet and cook for a few minutes until the sides are set and bubbles form on the surface.
  4. Flip the pancakes carefully and cook for another few minutes.
Optional sweetened whipped cream
  1. In a chilled bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.

Notes

Serve warm with powdered sugar, whipped cream, berries, and maple syrup. Store leftovers in the fridge for up to 2 days or freeze for later.