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Japanese Fluffy Soufflé Pancakes

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Light as air and beautifully golden, these Japanese-style soufflé pancakes are ultra-fluffy, topped with powdered sugar, whipped cream, fresh berries, and a drizzle of maple syrup. A dreamy brunch treat or café-style dessert at home.

Ingredients

Scale
  • 2 large eggs, separated
  • 2 tbsp milk
  • 1/4 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 2 tbsp sugar
  • 1/4 tsp cream of tartar (optional but helps stabilize egg whites)
  • Butter or oil, for greasing
  • Maple syrup (for topping)
  • Whipped cream (for topping)
  • Powdered sugar (for topping)
  • Fresh strawberries, raspberries, and blueberries (for topping)

Instructions

  1. In a bowl, whisk together egg yolks, milk, and vanilla extract until smooth.
  2. Sift in flour and baking powder. Mix until just combined.
  3. In a separate clean bowl, beat egg whites. Once frothy, add cream of tartar and gradually add sugar while beating until stiff peaks form.
  4. Gently fold the egg whites into the yolk mixture in three parts, being careful not to deflate the batter.
  5. Heat a nonstick skillet over low heat and lightly grease with butter or oil.
  6. Scoop tall mounds of batter onto the skillet. Cover with a lid and cook for 4–5 minutes.
  7. Gently flip and cook the other side for 3–4 more minutes, covered, until golden and cooked through.
  8. Transfer to a plate. Dust with powdered sugar, top with whipped cream, fresh berries, and a generous drizzle of maple syrup.

Notes

  • Beat egg whites to stiff peaks for best lift and fluffiness.
  • Cook low and slow with the lid on to ensure the inside cooks through.
  • Use ring molds for perfectly shaped pancakes if desired.
  • Best served immediately after cooking.

Nutrition

Keywords: soufflé pancakes, Japanese pancakes, fluffy pancakes, brunch recipe, café pancakes

Find it online: https://foodiecara.com/japanese-fluffy-souffle-pancakes/