Fluffy Japanese Souffle Pancakes
Light and airy Japanese souffle pancakes with a melt-in-your-mouth texture, perfect for a cozy breakfast or brunch. These pancakes are easy to make with simple ingredients and a few key techniques for signature fluffiness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Japanese
Ingredients
Scale
- 4 large eggs, separated
- 1/4 cup (50g) granulated sugar
- 1/2 cup (60g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup (60ml) milk (whole or 2%)
- 1 teaspoon vanilla extract
- Unsalted butter, for greasing the pan
- Optional toppings: powdered sugar, fresh berries or fruits, maple syrup or honey
Instructions
- Separate the eggs carefully into two clean bowls, yolks in one and whites in another, ensuring no yolk gets into the whites. (5 minutes)
- In the yolk bowl, add milk and vanilla extract. Whisk until combined. Sift in flour and baking powder, then gently mix until smooth and lump-free. Do not overmix. (5 minutes)
- Using an electric mixer, beat the egg whites on medium speed. Gradually add sugar in three parts while continuing to beat until stiff, glossy peaks form. (7–10 minutes)
- Fold about one-third of the meringue into the yolk mixture gently to lighten the batter. Then fold in the remaining meringue carefully to keep as much air as possible. The batter should be light and fluffy. (5 minutes)
- Preheat a non-stick pan over low heat and lightly grease with butter. (3 minutes)
- Scoop about 1/4 cup (60ml) of batter per pancake into the pan, shaping gently if needed. Cover with a lid and cook for 4–5 minutes until the bottom is golden and edges start to set. (5 minutes)
- Carefully flip each pancake using a spatula. Cover and cook for another 4 minutes until pancakes puff up and feel springy. (4 minutes)
- Serve warm, dusted with powdered sugar or topped with your favorite toppings. (Immediate)
Notes
Use room temperature egg whites for better volume. Fold meringue gently to keep air in the batter. Cook on low heat with a lid to trap steam and avoid burning. If batter is too runny, fold meringue more gently next time. Avoid flipping too early to prevent collapse.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8
- Fat: 7
- Carbohydrates: 28
- Protein: 8
Keywords: souffle pancakes, Japanese pancakes, fluffy pancakes, breakfast, brunch, melt-in-your-mouth, easy pancake recipe