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Fluffy Japanese soufflé pancakes stacked with syrup and fruit

Fluffy Japanese Soufflé Pancakes

These fluffy, cloud-like pancakes melt in your mouth and are perfect for impressing brunch guests or treating yourself.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Asian, Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 2 large large eggs
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • as needed Butter, for cooking
Serving Options
  • as needed Maple syrup Optional but highly encouraged!
  • as needed Powdered sugar Optional but highly encouraged!

Method
 

Preparation
  1. Separate the egg whites from the yolks. Whisk the egg whites until soft peaks form.
  2. In a separate bowl, combine the egg yolks, sugar, milk, vanilla extract, and a pinch of salt. Whisk until smooth,then gently fold in the flour and baking powder.
  3. Gently fold the whipped egg whites into the yolk mixture.
Cooking
  1. Heat a non-stick pan over low heat and add a dab of butter.
  2. Using a 1/3 cup measuring cup, pour the pancake batter into the pan. Cover for a few minutes to help them rise.
  3. After about 4-5 minutes, check the bottoms. If they’re golden brown, gently flip and cook for another 4-5 minutes.
Serving
  1. Stack pancakes and top with maple syrup and powdered sugar. Add fresh berries or whipped cream if desired.

Notes

For fluffier pancakes, let egg whites come to room temperature. Feel free to switch the vanilla for almond extract or add a sprinkle of lemon zest.