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Fluffy Souffle Pancakes Japanese Style

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Light, airy Japanese-style souffle pancakes that are fluffy and tender, perfect for a cozy breakfast or brunch. Made with simple pantry ingredients and a special whipping technique for a cloud-like texture.

Ingredients

Scale
  • 100 grams (¾ cup) all-purpose flour
  • 1 teaspoon baking powder
  • 30 grams (2 tablespoons) granulated sugar
  • 3 large eggs, separated (room temperature)
  • 100 ml (⅓ cup + 1 tablespoon) whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cream of tartar (optional)
  • 1 tablespoon butter, melted (for the pan, plus extra for serving)
  • Optional toppings: maple syrup, fresh berries, whipped cream, powdered sugar

Instructions

  1. Separate 3 large eggs into yolks and whites, ensuring no yolk gets into the whites. Let eggs and milk come to room temperature while measuring other ingredients (about 10 minutes).
  2. In a large bowl, sift together 100 grams (¾ cup) all-purpose flour and 1 teaspoon baking powder.
  3. In a separate bowl, whisk 3 egg yolks with 30 grams (2 tablespoons) sugar, 100 ml (⅓ cup + 1 tablespoon) milk, and 1 teaspoon vanilla extract until smooth. Slowly fold this mixture into the flour blend until just combined, being careful not to overmix.
  4. Clean mixing bowl and beaters thoroughly. Add ¼ teaspoon cream of tartar to the 3 egg whites and whisk at medium-high speed until soft peaks form (3-5 minutes). Gradually add 10 grams (1 tablespoon) sugar while continuing to whip until stiff peaks form and whites are glossy.
  5. Gently fold one-third of the whipped egg whites into the batter to lighten it. Then fold in the remaining whites in two additions, using a spatula to preserve air. Stop folding when no streaks remain.
  6. Heat a non-stick pan over low heat and brush lightly with melted butter. Using a ladle or measuring cup, scoop about ¼ cup (60 ml) of batter per pancake. If using ring molds, grease and place them on the pan and pour batter inside. Cover pan with a lid and cook for 4-5 minutes until edges set and bubbles appear on top.
  7. Carefully flip pancakes, cover, and cook for another 3-4 minutes until golden and fluffy.
  8. Remove from pan and serve immediately with desired toppings such as butter, maple syrup, fresh berries, or whipped cream.

Notes

Use room temperature eggs for best whipping results. Make sure no yolk contaminates the whites. Whip egg whites to stiff peaks and fold gently to keep air in the batter. Cook on low heat and cover the pan to steam pancakes for perfect souffle texture. If pancakes aren’t rising well, check egg white stiffness and folding technique. Leftovers can be stored in the fridge for up to 2 days and reheated gently.

Nutrition

Keywords: souffle pancakes, Japanese pancakes, fluffy pancakes, breakfast, easy pancakes, cozy breakfast, souffle, light pancakes

Find it online: https://oracooks.com/fluffy-souffle-pancakes-japanese-style-recipe-easy-5-step-cozy-breakfast/