Fluffy Clouds on Your Plate: DIY Japanese Soufflé Pancakes
These pillowy-soft soufflé pancakes are light, airy, and absolutely dreamy. Made with whipped egg whites and cooked low and slow, they’re a show-stopping breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: Serves 3 (makes 3 pancakes)
- Category: Breakfast, Brunch, Dessert
- Method: Pan-Fried
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
3 large eggs (room temperature)
2 tbsp granulated sugar
½ cup all-purpose flour (sifted)
1 tsp baking powder
2 tbsp milk (or almond milk)
1 tsp vanilla extract
Instructions
Separate the egg whites and yolks into two bowls.
Whisk the yolks with sugar until creamy, then mix in milk and vanilla extract.
In a separate bowl, sift together flour and baking powder. Gently fold this into the yolk mixture until just combined.
Beat the egg whites until stiff peaks form. Carefully fold the whites into the yolk mixture in thirds to maintain the airy texture.
Heat a nonstick skillet over low heat and lightly grease it.
Pour one-third of the batter into the skillet, cover with a lid, and cook for about 4 minutes until bubbles form on top.
Carefully flip using two spatulas, then cook for another 4 minutes until golden and puffed.
Serve warm with syrup, fresh fruit, or whipped cream.
Notes
Ensure the eggs are at room temperature for the best volume and texture.
Use a ring mold or stack spoonfuls of batter for taller pancakes.
Avoid overmixing the batter to keep it light and airy.
Best served immediately for maximum fluffiness.
