Fluffy Japanese Soufflé Pancakes are a delightful treat. They are soft, light, and full of flavor. You can savor them for breakfast or a sweet snack. Their tender texture is sure to please everyone.
Why You Will Love This Recipe
These fluffy pancakes are easy to make. They use simple ingredients you might already have. Their texture is heavenly, and you can top them with your favorite fruits or syrup. It’s a cozy dish that brings comfort to any morning routine. Plus, they look beautiful on a plate!
How to Make Fluffy Japanese Soufflé Pancakes
Making these pancakes is fun and straightforward. You’ll whip up the batter and cook them gently to keep them airy. Just a few steps and you’ll have a lovely stack ready to enjoy.
What You Need
To make these fluffy pancakes, gather:
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
- Neutral oil for cooking
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup cold heavy cream
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Step-by-Step
Make the soufflé pancake batter: Start with the eggs. Separate the egg whites from yolks. Whisk the yolks with the milk and vanilla in a bowl. Add lemon zest if you like. Slowly stir in flour and baking powder. In another bowl, whip the egg whites with vinegar until they shine and hold stiff peaks. Gently fold the whites into the yolk mixture. This keeps the pancakes fluffy.
Cook the pancakes: Heat oil in a pan over low heat. Scoop the batter to form tall pancakes. You can stack two to three scoops for each pancake. Cover the pan and cook for about 5-7 minutes. Flip them gently and cook for another 5 minutes. They should be golden and fluffy.
Optional sweetened whipped cream: In a bowl, beat the heavy cream with sugar and vanilla until soft peaks form. This cream is a sweet touch on your pancakes.
How to Serve Fluffy Japanese Soufflé Pancakes
Serve these pancakes warm, topped with sweetened whipped cream and fresh berries. A dusting of powdered sugar adds a sweet touch. You can drizzle maple syrup for extra sweetness. These pancakes are perfect for a cozy brunch or a special breakfast.
How to Store Fluffy Japanese Soufflé Pancakes
To keep leftovers fresh, store pancakes in an airtight container in the fridge for up to 2 days. You can reheat them gently in the microwave or on a skillet over low heat. For longer keeping, you can freeze them in a single layer before transferring to a freezer bag. They will stay good for about a month.
Recipe Tips
- Whip the egg whites until they have stiff peaks for extra fluffiness.
- Use a low and slow cooking method to avoid burning.
- Experiment with different extracts, like almond or coconut, for a unique flavor.
- If the batter feels too thick, add a tiny bit more milk to loosen it.
- Be gentle when folding egg whites to keep the batter airy.
Variations & Swaps
- For a fruity twist, add mashed bananas or pureed strawberries to the batter.
- Make it gluten-free by swapping out all-purpose flour for oat flour or a gluten-free blend.
- For a holiday touch, add spices like cinnamon or nutmeg for a warm flavor.
- You can replace the milk with almond milk for a dairy-free version.
- Try adding chocolate chips or nuts into the batter for added texture.
FAQs
Can I make the batter ahead of time?
Yes, you can make the batter in advance and store it in the fridge for up to 2 days. Just give it a gentle stir before using.
Can I freeze the pancakes?
Absolutely! Freeze them in a single layer and then transfer to a freezer bag. They keep well for a month.
How do I reheat the pancakes?
Reheat gently in the microwave or in a skillet over low heat. This keeps them soft and warm.
Can I substitute the eggs?
You can use flax eggs or applesauce as a substitute, but the texture may vary.
What toppings work well with these pancakes?
Some delicious toppings include fresh fruits, chocolate syrup, or a drizzle of honey. Enjoy experimenting!
These fluffy delights are great for any time. With a little practice, you’ll impress everyone with your cooking!
Fluffy Japanese Soufflé Pancakes
Ingredients
Pancake Batter
- 2 large large eggs Eggs separated into whites and yolks.
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional) Add for extra flavor.
- ¼ cup all-purpose flour Fluffed, spooned, and leveled.
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
- Neutral oil for cooking
Toppings
- Sweetened whipped cream Can be prepared using heavy cream.
- Assorted berries
- Powdered sugar For dusting.
- Maple syrup For drizzling.
Whipped Cream
- ½ cup cold heavy cream
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Instructions
Make the Batter
- Separate the egg whites from yolks. In a bowl, whisk the yolks with the milk and vanilla. Add lemon zest if desired.
- Slowly stir in the flour and baking powder.
- In another bowl, whip the egg whites with vinegar until they shine and hold stiff peaks.
- Gently fold the whipped egg whites into the yolk mixture to keep the pancakes fluffy.
Cook the Pancakes
- Heat oil in a pan over low heat.
- Scoop the batter to form tall pancakes, stacking two to three scoops for each pancake.
- Cover the pan and cook for about 5-7 minutes. Flip gently and cook for another 5 minutes or until golden and fluffy.
Make Sweetened Whipped Cream (Optional)
- Beat the heavy cream with sugar and vanilla until soft peaks form.
Serve
- Serve pancakes warm, topped with sweetened whipped cream and fresh berries. Dust with powdered sugar and drizzle with maple syrup.
