Description
Learn how to make classic Japanese Soufflé Pancakes that are thick, fluffy, and airy. This easy recipe uses simple ingredients to create light breakfast treats with impressive height and delicate texture, perfect for weekend brunches or special occasions.
Ingredients
Scale
Main Ingredients
- 3 large fresh eggs, separated
- 60 ml (1/4 cup) milk
- 60 g (1/2 cup) all-purpose flour (can substitute with gluten-free flour blend for gluten-free version)
- 30 g (2 tablespoons) granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract (optional)
For Cooking
- Vegetable oil or butter, for greasing the pan
Optional Variations
- 1 teaspoon matcha powder (to add to dry ingredients for matcha flavor)
- Fresh blueberries or raspberries (to mix into batter or serve as topping)
- Melted chocolate (to fold in or drizzle on top)
- Aquafaba and non-dairy milk alternative (for vegan option)
Instructions
- Separate Eggs and Whip Egg Whites: Carefully separate the egg yolks from the whites. Place the egg whites in a clean, dry bowl and whip with an electric mixer until soft peaks form. Gradually add the granulated sugar while whipping until stiff peaks form, ensuring the whites are glossy and hold their shape for maximum fluffiness.
- Prepare the Batter: In another bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift the all-purpose flour, baking powder, and optional matcha powder (if using) together. Gently fold the dry ingredients into the yolk mixture, mixing lightly to keep the batter airy but well combined.
- Fold in the Whipped Egg Whites: Slowly fold one-third of the whipped egg whites into the batter to lighten it. Then add the remaining whites in two additions, folding gently with a spatula using a sweeping motion to preserve the air bubbles that provide the soufflé pancakes their volume.
- Cook the Pancakes: Heat a non-stick pan over low heat and lightly grease it with vegetable oil or butter. Use metal or silicone ring molds if available to maintain a tall, round shape, or free-form the pancakes with a spoon. Scoop the batter into the pan or molds, cover with a lid, and cook for 4 to 5 minutes until the bottoms are golden and bubbles rise to the surface. Carefully flip and cook the other side for another 4 minutes until golden brown and cooked through.
- Serve Warm: Remove pancakes from the pan immediately and serve while warm and fluffy. Add toppings like butter, maple syrup, fresh berries, whipped cream, or toasted nuts as desired.
Notes
- Cold Eggs Work Best: Use eggs straight from the fridge for optimal whipping of egg whites.
- Gentle Folding: Fold batter and egg whites carefully to retain air and ensure fluffiness.
- Low and Slow Cooking: Cook on low heat to prevent burning and cook pancakes through evenly.
- Use Ring Molds: Optional to achieve thick, perfectly round shapes but pancakes can be free-formed.
- Fresh Batter Only: Cook batter immediately to avoid loss of air bubbles and volume.
- Storage: Leftovers keep in an airtight container in refrigerator up to 2 days; freeze up to 1 month.
- Reheating: Warm gently on skillet or microwave briefly with damp towel to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 7g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Japanese soufflé pancakes, fluffy pancakes, airy breakfast, Japanese breakfast, souffle pancakes, gluten-free pancakes, matcha pancakes
