Description
Delicious and fluffy Japanese soufflé pancakes that are perfect for breakfast, brunch, or dessert. Quick to make and easily customizable with toppings.
Ingredients
Scale
- 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