Description
These Japanese soufflé pancakes are light, airy, and jiggly, just like the ones you’d find in a Tokyo café! Made with whipped egg whites for extra fluffiness, they’re a delightful twist on traditional pancakes. Serve them with fresh berries, whipped cream, or maple syrup for a dreamy breakfast or brunch treat.
Ingredients
Scale
For the Pancakes:
- 2 large eggs (separated)
- 2 tbsp whole milk
- ½ tsp vanilla extract
- ¼ cup (30g) cake flour (or all-purpose flour, sifted)
- ½ tsp baking powder
- 1 ½ tbsp (20g) granulated sugar
- ½ tsp lemon juice (optional, stabilizes meringue)
- 1 tsp vegetable oil (for greasing the pan)
- 1 tbsp water (to create steam, helps with fluffiness)
For Serving (Optional):
- Powdered sugar
- Whipped cream
- Fresh berries
- Maple syrup
Instructions
Step 1: Prepare the Meringue
- Separate the eggs – Place the egg whites in a clean, dry bowl and the yolks in another.
- Whisk the yolks – Add milk, vanilla extract, flour, and baking powder to the yolks. Whisk until smooth.
- Beat the egg whites – Using a hand mixer, beat egg whites until foamy. Add lemon juice and sugar gradually while mixing until stiff, glossy peaks form.
Step 2: Combine the Batter
- Gently fold the meringue into the yolk mixture in three batches using a spatula. Be gentle to keep the batter airy.
Step 3: Cook the Pancakes
- Heat a non-stick pan on low heat and lightly grease it with oil.
- Scoop batter onto the pan – Use an ice cream scoop or spoon to create tall mounds of batter.
- Cover with a lid and cook for 4-5 minutes. Add a tablespoon of water to the pan to create steam.
- Flip carefully – Using a spatula and tongs, gently flip the pancakes. Cover and cook for another 4 minutes until fully set.
Step 4: Serve and Enjoy!
- Transfer pancakes to a plate and dust with powdered sugar. Add whipped cream, berries, and maple syrup for a classic touch.
Notes
✔ Don’t deflate the batter! Fold gently to keep the pancakes fluffy.
✔ Low heat is key – Too much heat will burn the outside while leaving the inside raw.
✔ No ring molds? You can still get tall pancakes by stacking spoonfuls of batter slowly.
✔ Fresh eggs work best – Older eggs don’t whip into a stable meringue.
- Prep Time: 15 min
- Cook Time: 15 min
Nutrition
- Serving Size: 1 pancake
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 90 mg
- Fat: 4.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 90 mg