If you’re looking for a breakfast (or brunch, or dessert) treat that comes together in about 30 minutes and makes your kitchen smell like a cozy café, then you’ve stumbled into the right place! These Fluffy Japanese Soufflé Pancakes are not only a quick and easy recipe, but they’re also a family favorite that everyone can enjoy. Plus, the best part is you can switch up the toppings, use what you have on hand, or even clean out the fridge with some creative additions!
Ingredient Breakdown
Here’s what you’ll need for Fluffy Japanese Soufflé Pancakes:
2 large eggs : (Make sure they’re at room temperature for the best volume!)
2 tablespoons milk : (Whole milk, or you could even use almond or oat milk if that’s what you have!)
½ teaspoon vanilla extract : (Feel free to add a little more if you’re a vanilla lover like me!)
1 teaspoon lemon zest (optional) : (Adds a lovely zing, but no pressure if you don’t have it!)
¼ cup all-purpose flour (fluffed, spooned, and leveled) : (Don’t pack it down, we’re going for fluffy here!)
¼ teaspoon baking powder : (This helps our pancakes rise beautifully.)
½ teaspoon white vinegar (or lemon juice) : (This is a neat little trick for fluffiness!)
2 tablespoons granulated sugar : (Feel free to adjust sweetness to your liking!)
Oil (any neutral oil for cooking) : (You can use butter too for extra flavor!)
For Toppings:
Sweetened whipped cream : (Yes, please!)
Assorted berries : (Strawberries, blueberries, or whatever’s in season.)
Powdered sugar : (A little dusting makes them look pretty!)
Maple syrup : (Because pancakes and syrup are a classic combo!)
For Sweetened Whipped Cream:
½ cup heavy cream (cold) : (Always straight from the fridge for the best results!)
1 tablespoon granulated sugar (more or less to your preference) : (Taste as you go; there’s no rush!)
½ teaspoon vanilla : (Just a pinch to elevate the flavor!)
Step-by-Step Instructions
How to Make Fluffy Japanese Soufflé Pancakes
1. Prepare the Soufflé Pancake Batter
- Start by separating your egg yolks and egg whites into two different bowls. (Mind the yolk! No one likes an oily pancake.)
- In the bowl with the yolks, whisk in the milk, 1 tablespoon of sugar, vanilla extract, and lemon zest until it’s all combined.
- Slowly sift in the flour and baking powder, giving it a gentle stir until smooth, this will take just a minute.
- Set this aside, and let’s whip the egg whites!
2. Whip Those Egg Whites!
- In the clean mixing bowl with your egg whites, add the vinegar. This helps to stabilize them and keep them fluffy. Whip them using a hand mixer or stand mixer until they form soft peaks, this usually takes about 3-5 minutes.
- Gradually, add in the remaining 1 tablespoon of sugar, and whip until those peaks become glossy and firm. You want them to look like they could stand up to a strong wind, because these airy beauties need to hold their shape!
3. Gently Combine
- Now for the fun part! Take about a third of those fluffy egg whites and fold them into the yolk mixture. Remember to be gentle! You want to keep that air in for maximum fluffiness.
- Slowly fold in the remaining egg whites until just combined. It’s okay if a few streaks remain, no need for perfection!
4. Cook the Pancakes
- Heat a non-stick skillet over medium-low heat and lightly grease it with a little oil or butter.
- Using a 1/4 cup measuring cup, scoop some batter onto the skillet. Now here’s the thing, you want to pile it high, these pancakes need room to grow.
- Cover the skillet with a lid and let them cook for about 4-5 minutes. Check them by gently lifting the lid (the smell is divine at this point!) and give them a peek. You’re looking for that nice golden bottom!
- Flip them carefully, this can require a bit of finesse. (Hey, it’s all about practice!) Cook for another 2-3 minutes until golden brown on that side.
5. Optional Sweetened Whipped Cream
- While those are cooking, let’s whip up that sweetened whipped cream! In a clean bowl, combine cold heavy cream, sugar, and vanilla. Whip until soft peaks form. Ah, this stuff is magic, so light and fluffy!
6. Serve It Up!
- Stack your fluffy pancakes high! Seriously, don’t hold back, these beauties are meant to be shared. Dust them with powdered sugar, top with sweetened whipped cream, and pile on those berries. A drizzle of maple syrup? Total yes!
Why I Love This Recipe
Now, let me tell you, Fluffy Japanese Soufflé Pancakes are my go-to recipe when I want to impress my kids or treat myself on a lazy Sunday. Seriously, I’m a sucker for anything fluffy and delicious! The best part is that you can tweak this recipe based on whatever leftovers you have, maybe some old blueberries or even that whipped cream that’s about to expire. Along with being delicious, they’re actually a fun cooking project that’s quick enough to whip up before you’ve had your morning coffee.
If you loved these Fluffy Japanese Soufflé Pancakes, be sure to check out my Pineapple Bread, my Roasted Pear and Mascarpone Tartlets, or my Delicious Strawberry Brownies with White Chocolate Ganache!
Making this Recipe Amazing
Comfort Food – Fluffy and Oh-So-Delicious!
Nothing beats the feeling of biting into a warm, fluffy pancake that melts in your mouth. These pancakes are a perfect breakfast treat that the whole family will love! I mean, who can say no to something that feels so luxurious but is so easy to make?
Quick and Easy – Under 30 Minutes!
The best part? This recipe comes together in under 30 minutes! Perfect for busy mornings when you want to start the day off right without a ton of fuss. Set the table while you cook, and you’re ready to eat. It’s a no-brainer!
Customizable – Use What You Have!
You can easily customize these with different toppings. Got some peanut butter hanging around? Spread that on top! Perhaps a little chocolate drizzle sounds appealing, go for it! This recipe lets you incorporate whatever you have lying around in your pantry or fridge.
Crowd-Pleaser – Bring Everyone Together!
These pancakes are a true crowd-pleaser. Whether you’re making a fancy brunch for friends or enjoying a cozy breakfast with the family, they always hit the spot. Be prepared for compliments, everyone will want to know your secret!
Serving & Storage
How to Serve These Pancakes
These fluffy pancakes are best enjoyed fresh off the skillet, but you can also let guests customize their plates. Set up a pancake bar with toppings like berry jams, fresh fruit, and whipped cream, it’s a hit with the kiddos!
Storage & Reheating
If, by some miracle, you have leftovers, store them in an airtight container in the fridge for up to 2 days. When you want to reheat, pop them in a toaster or skillet to bring back their fluffiness. Yes, you can freeze these too! Just place them in a single layer on a baking sheet until frozen, then pack them in a freezer-safe bag for up to 2 months what a great meal prep option!
Final Touch
If you’ve never made Fluffy Japanese Soufflé Pancakes, now is your chance! I promise you won’t regret it. These light and airy pancakes could become your new breakfast obsession!
Happy cooking, y’all! For more Recipes Follow Us in our Pinterest.
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Fluffy Japanese Soufflé Pancakes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and fluffy Japanese soufflé pancakes that are perfect for breakfast, brunch, or dessert. Quick to make and easily customizable with toppings.
Ingredients
- 2 large eggs (room temperature)
- 2 tablespoons milk (whole, almond, or oat)
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
- Oil (for cooking, or butter)
- For Toppings:
- Sweetened whipped cream
- Assorted berries (strawberries, blueberries)
- Powdered sugar
- Maple syrup
- For Sweetened Whipped Cream:
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla
Instructions
- Prepare the Soufflé Pancake Batter: Separate the egg yolks and whites into different bowls. In the yolk bowl, whisk in milk, 1 tablespoon sugar, vanilla extract, and lemon zest until combined. Sift in flour and baking powder, stir until smooth. Set aside.
- Whip Those Egg Whites: In the bowl with the egg whites, add vinegar. Whip until soft peaks form, about 3-5 minutes. Gradually add remaining sugar and continue to whip until glossy and firm peaks form.
- Gently Combine: Fold a third of the egg whites into the yolk mixture. Then, fold in the remaining egg whites until just combined (a few streaks are fine).
- Cook the Pancakes: Heat a non-stick skillet over medium-low heat and lightly grease. Scoop ¼ cup batter onto the skillet, stacking high. Cover and cook for 4-5 minutes, then flip and cook for another 2-3 minutes until golden brown.
- Optional Sweetened Whipped Cream: Combine cold heavy cream, sugar, and vanilla in a bowl. Whip until soft peaks form.
- Serve It Up: Stack pancakes, dust with powdered sugar, top with whipped cream and berries, and drizzle with maple syrup.
Notes
Best enjoyed fresh off the skillet. Store leftovers in an airtight container in the fridge for up to 2 days. Can freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 180mg
