Description
Learn how to make these delightful Fluffy Japanese Soufflé Pancakes that are as fun to watch rise as they are to devour. Light, airy, and oh-so-fluffy!
Ingredients
Units
Scale
Pancake Batter:
- 2 large eggs
- 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
- Oil any neutral oil (for cooking)
Optional Toppings:
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
-
Sweetened Whipped Cream:
- 1/2 cup heavy cream cold
- 1 tablespoon granulated sugar more or less to your preference
- 1/2 teaspoon vanilla
Instructions
- Make the soufflé pancake batter: Separate the egg whites and egg yolks into separate mixing bowl. Make sure to not break the yolk! Into the egg yolks, add the milk, vanilla, and lemon zest and whisk briefly until combined. Then, sift in the flour and baking powder. Whisk until smooth and no more dry flour is visible. Set aside until needed.
- Cook the pancakes: Heat a large nonstick pan over low heat and lightly grease the pan with oil. Make sure to wipe away excess oil. Portion the batter into the pan to make 2 to 3 pancakes by either scooping the batter with the spoon or cookie scoop or pipping the batter into a mound with the pipping bag. Cover the pan with a lid and let the pancakes cook for about 7 to 8 minutes, until the bottom side is golden brown. Gently flip the pancakes and recover the lid. Let the pancakes cook for another 5 to 6 minutes until golden brown and cooked through. Serve the pancakes immediately with sweetened whipped cream, assorted fruits, powdered sugar, and/or maple syrup.
- Optional sweetened whipped cream: In a mixing bowl, combine the heavy cream, sugar, and vanilla. Whisk by hand or use a hand mixer and mix the cream until firm peak or your desired thickness. Keep refrigerated until needed.
Notes
- Please refer to the blog post above for step by step photo instructions, tips, FAQs, and the troubleshoot guide!
- If using a pipping bag, we recommend pairing it with a large round tip. We used a Wilton 2A.
- Note: These Japanese soufflé pancakes will slowly start to deflate once removed from the pan. However, it shouldn’t deflate completely and should stay fluffy even after deflating a little.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 9g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
