Description
Looking for the best Japanese soufflé pancakes? These quick and easy breakfast ideas are soft, fluffy, and simple to make at home. Whether you’re making brunch for guests or craving a healthy, airy treat, this is the best pancake recipe to try. With basic ingredients and a foolproof method, you’ll love how these delicious stacks turn out!
Ingredients
Scale
- 2 eggs, separated
- 2 tbsp sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp lemon juice or cream of tartar
- Butter for greasing
- Powdered sugar, for serving
- Maple syrup, for serving
Instructions
- Separate the egg yolks and whites into two bowls.
- Whisk yolks with milk and vanilla, then sift in flour and baking powder. Mix until smooth.
- Whip egg whites with lemon juice, gradually adding sugar until stiff peaks form.
- Fold whites gently into the yolk mixture in three additions, keeping the batter airy.
- Heat a non-stick pan over low heat and grease lightly with butter.
- Scoop batter into rounds or ring molds. Cover and cook for 5–6 minutes per side.
- Carefully flip and cook the other side. They should be golden and tall.
- Serve warm with butter, syrup, powdered sugar, and berries if desired.
Notes
- Use room temperature eggs for better volume.
- Cook low and slow to prevent deflating.
- Add lemon zest for a fresh twist.
- Store cooked pancakes in a warm oven if making a batch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 7g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg