Description
Delicately fluffy and cloud-like, these Japanese Soufflé Pancakes are a dreamy breakfast or dessert made with whipped egg whites and a hint of vanilla. Light, airy, and melt-in-your-mouth, they’re served with fresh berries, powdered sugar, and whipped cream for a truly irresistible treat.
Ingredients
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2 large eggs, separated
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2 tbsp milk
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1/4 tsp vanilla extract
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1/4 cup all-purpose flour
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1/2 tsp baking powder
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2 tbsp granulated sugar
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1/8 tsp cream of tartar (optional)
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Butter or oil for greasing
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Powdered sugar, whipped cream, and fresh berries for serving
Instructions
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In a bowl, whisk together egg yolks, milk, and vanilla until smooth. Sift in flour and baking powder, and mix until just combined.
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In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat to stiff peaks.
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Gently fold the whipped egg whites into the yolk mixture in three parts, being careful not to deflate the batter.
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Heat a nonstick skillet over low heat and lightly grease it. Use round molds or stack the batter tall to maintain height.
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Spoon the batter into the skillet and cover with a lid. Cook for 4–5 minutes.
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Carefully flip the pancakes and cook for an additional 4–5 minutes, until golden and set.
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Transfer the pancakes to a plate, dust with powdered sugar, and serve with whipped cream and fresh berries.
Notes
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If you want a thicker pancake, you can stack the batter higher in the molds to get the iconic tall soufflé look.
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Be patient with the heat—cook on low to avoid burning the pancakes while achieving that fluffy texture.
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For extra sweetness, drizzle with syrup or add a dollop of extra whipped cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Breakfast
- Method: Pan-Fried
- Cuisine: Japanese
