Fluffy Japanese Souffle Pancakes
Light, airy Japanese souffle pancakes with a delicate vanilla flavor, made easy with a simple 5-step homemade guide. Perfect for a special breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 8 pancakes) 1x
- Category: Breakfast
- Cuisine: Japanese
Ingredients
Scale
- 4 large eggs, separated (room temperature)
- 4 tablespoons granulated sugar, divided
- 3 tablespoons all-purpose flour
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar (optional)
- Butter, for greasing the pan (unsalted)
- Powdered sugar, for dusting (optional)
- Maple syrup or fresh berries, for serving
Instructions
- Separate the eggs carefully, placing yolks and whites in different bowls without any yolk in the whites.
- To the yolks, add 2 tablespoons granulated sugar, 3 tablespoons all-purpose flour, 3 tablespoons milk, and 1 teaspoon vanilla extract. Whisk until smooth and combined.
- Add a pinch of cream of tartar to the egg whites. Using an electric mixer, beat on medium-high speed until soft peaks form. Gradually add 2 tablespoons sugar while whipping until stiff, glossy peaks form.
- Gently fold one-third of the whipped egg whites into the yolk batter using a spatula. Then fold in the remaining meringue in two additions until just combined and no white streaks remain.
- Heat a nonstick pan over low heat and lightly grease with butter. Scoop batter onto the pan in thick rounds. Cover and cook for 4-5 minutes until bottom is golden and top is set. Flip carefully, cover, and cook for another 3-4 minutes until puffed and cooked through. Repeat with remaining batter.
Notes
Use spotless and dry bowls and beaters for whipping egg whites to stiff peaks. Cook pancakes on low heat with a lid to trap steam and prevent burning. Fold meringue gently to keep air bubbles intact. If pancakes brown too fast, lower heat further. For vegan adaptation, use aquafaba and plant-based milk and butter. Gluten-free flour can be substituted for all-purpose flour.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Fat: 8
- Carbohydrates: 30
- Protein: 7
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