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Japanese Soufflé Pancakes with Strawberries & Cream

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Light, airy, and cloud-like Japanese-style soufflé pancakes served with fresh strawberries, a generous dollop of whipped cream, and a dusting of powdered sugar—an elegant and dreamy brunch or dessert option.

Ingredients

Scale
  • 2 large egg yolks
  • 3 tbsp whole milk
  • ½ tsp vanilla extract
  • ¼ cup all-purpose flour
  • ½ tsp baking powder
  • 2 large egg whites
  • 2 tbsp granulated sugar
  • ¼ tsp cream of tartar (optional)
  • Oil or butter for cooking
  • 1 cup fresh strawberries, halved
  • 1 cup whipped cream
  • Powdered sugar, for dusting
  • Mint leaves, for garnish (optional)

Instructions

  1. In a medium bowl, whisk together egg yolks, milk, and vanilla. Sift in flour and baking powder. Mix until smooth.
  2. In a separate clean bowl, beat egg whites until foamy. Add sugar (and cream of tartar if using) and beat to stiff peaks.
  3. Gently fold the egg white mixture into the yolk batter in three additions, being careful not to deflate the batter.
  4. Preheat a non-stick skillet over low heat. Lightly grease with oil or butter.
  5. Scoop the batter into tall mounds using a spoon or piping bag. Cover the skillet with a lid and cook for 4–5 minutes.
  6. Gently flip each pancake and cover again, cooking for another 3–4 minutes, or until golden and set.
  7. Transfer to a plate. Top with whipped cream, strawberries, and dust with powdered sugar. Garnish with mint if desired.

Notes

  • Ensure egg whites are beaten to stiff peaks for maximum fluffiness.
  • Cook on low heat to prevent burning and to allow pancakes to rise properly.
  • Do not open the lid too often during cooking, as it can cause the pancakes to collapse.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, brunch, strawberries and cream, whipped cream, elegant dessert

Find it online: https://foodiecara.com/japanese-souffle-pancakes-with-strawberries-cream/