Japanese Soufflé Pancakes
Japanese Soufflé Pancakes are tall, airy pancakes made with eggs, milk, flour, sugar, and a glossy meringue folded into the batter. They are a cozy breakfast or brunch recipe when you want soft, sweet pancakes with a pretty café-style look at home.
Equipment
- Mixing bowls
- Electric hand mixer
- Whisk
- Rubber spatula
- Nonstick skillet with lid
- Thin wide spatula
Ingredients
- 2 large eggs separated
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest optional
- 1/4 cup all-purpose flour fluffed, spooned, and leveled
- 1/4 teaspoon baking powder
- 1/2 teaspoon white vinegar or lemon juice
- 2 tablespoons granulated sugar
- neutral oil for cooking
- powdered sugar for topping
- 1/2 cup cold heavy cream optional
- 1 tablespoon granulated sugar for whipped cream, more or less to taste
- 1/2 teaspoon vanilla extract for whipped cream
Instructions
- Separate the eggs, placing yolks in one bowl and whites in a clean mixing bowl.
- Whisk yolks with milk, vanilla, and lemon zest, then sift in flour and baking powder until smooth.
- Beat egg whites with vinegar until foamy, then add sugar gradually and whip to glossy stiff peaks.
- Fold one-third of the meringue into the yolk batter, then gently fold in the remaining meringue.
- Lightly oil a nonstick skillet and heat it over low heat.
- Scoop tall mounds of batter into the skillet and cover with a lid.
- Cook for 4 to 5 minutes, then carefully flip and cook covered for another 4 to 5 minutes.
- Serve warm with powdered sugar and optional sweetened whipped cream.
Notes
Storage: These pancakes are best fresh, but cooled leftovers can be refrigerated in an airtight container for up to 2 days.
Freezing: Freeze cooled pancakes in a single layer, then transfer to a freezer bag for up to 1 month.
Reheating: Warm gently in a covered skillet over low heat for 2 to 3 minutes per side, or microwave briefly for a softer texture.
Best Tips: Use clean beaters and a clean bowl for the egg whites, then fold the meringue gently so the batter keeps its air.
Texture Tips: Keep the skillet on low heat and covered so the pancakes cook through without over-browning.
Variations: Add lemon zest, orange zest, a small amount of matcha, or serve with berries and whipped cream.
Serving Ideas: Serve immediately with powdered sugar, fruit, syrup, or sweetened whipped cream for breakfast, brunch, or dessert.