Description
Looking for the best Japanese soufflé pancakes? These easy fluffy stacks are the perfect breakfast ideas! Light simple and quick to make with healthy ingredients and show-stopping results for brunch or special mornings. These are the best café-style pancakes to try at home!
Ingredients
Scale
- 2 egg yolks
- 3 egg whites
- 2 tbsp milk
- 1/4 tsp vanilla extract
- 1/4 cup 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 the egg yolks and whites into different bowls.
- Whisk egg yolks with milk and vanilla until smooth then mix in flour and baking powder.
- Whip egg whites with lemon juice until foamy then gradually add sugar and whip to stiff peaks.
- Fold 1/3 of the meringue into the yolk batter then gently fold in the rest without deflating.
- Heat nonstick skillet over low heat and grease lightly with butter. Place ring molds if using.
- Spoon batter into molds or directly onto skillet in tall mounds. Cover and cook 4–5 minutes.
- Flip carefully and cook another 4 minutes covered until golden and puffed.
- Transfer to plate and dust with powdered sugar. Serve warm with desired toppings.
Notes
- Use room temperature eggs for better volume when whipping.
- Don’t overmix or the batter will deflate.
- Cook low and slow with a lid for best rise.
- Ring molds help but aren’t necessary.
- Top with cream, syrup, or berries for serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 4g
- Cholesterol: 55mg