Description
Learn how to make these delicious Fluffy Japanese Soufflé Pancakes that are sure to impress. These airy, jiggly pancakes are a perfect treat for breakfast or dessert.
Ingredients
Scale
Egg Mixture:
- 2 large eggs (separated)
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
Whites Mixture:
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar (optional)
Additional Ingredients:
- butter or oil for cooking
- powdered sugar and fresh berries for serving (optional)
Instructions
- Egg Mixture: Separate the egg whites and yolks into two bowls. In the bowl with the yolks, add milk and vanilla extract, and whisk until smooth. Sift in the flour and baking powder, then whisk until just combined.
- Whites Mixture: In the second bowl, beat the egg whites until foamy. Add cream of tartar if using. Gradually add the sugar while continuing to beat until stiff peaks form.
- Combine: Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
- Cook: Heat a nonstick skillet over low heat and lightly grease with butter or oil. Mound the batter into thick pancake rounds. Cook covered for 4–5 minutes on each side until golden and set.
- Serve: Top with powdered sugar, syrup, or fresh fruit. Enjoy!
Notes
- For extra height, stack more batter on top after 1–2 minutes of cooking.
- Patience is key—cook low and slow to avoid collapsing.
- Use a wide spatula to flip gently.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 6g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
