Description
Looking for the best fluffy Japanese soufflé pancakes? These easy and quick pancakes are light airy and simple to make! Great for cozy breakfasts brunch ideas or even healthy weekend treats. Serve with berries and cream for the best pancake stack!
Ingredients
Scale
- 2 egg yolks
- 3 egg whites
- 2 tbsp milk
- 1/4 tsp vanilla extract
- 1/4 cup cake flour or all-purpose flour
- 1/4 tsp baking powder
- 2 tbsp sugar
- 1/2 tsp lemon juice or 1/8 tsp cream of tartar
- Butter for greasing
- Powdered sugar for dusting
Instructions
- Separate egg yolks and whites into two bowls.
- Whisk yolks with milk and vanilla then add sifted flour and baking powder. Mix until smooth.
- Beat egg whites with lemon juice until frothy then gradually add sugar and whip to stiff peaks.
- Fold one-third of meringue into yolk batter then gently fold in remaining meringue.
- Heat greased nonstick skillet on low heat. Use ring molds or spoon batter in tall mounds.
- Cover and cook for 4–5 minutes per side until puffed and golden.
- Plate carefully and dust with powdered sugar. Add cream or berries if desired.
Notes
- Use room temperature eggs for better meringue volume.
- Fold meringue gently to avoid losing air.
- Low heat and a lid help pancakes cook evenly and rise.
- Serve immediately for best texture and height.
- No ring mold? Just spoon and stack high – it works!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 6g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 4g
- Cholesterol: 60mg