Description
Light, fluffy, and jiggly Japanese Soufflé Pancakes made with whipped egg whites and a delicate batter, perfect for an indulgent breakfast or brunch treat.
Ingredients
Scale
- 3 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
- 1/4 teaspoon baking powder
- Butter (for frying)
- Powdered sugar (for dusting)
- Maple syrup or honey (for serving)
Instructions
- Separate the egg whites from the yolks into two large mixing bowls, ensuring no yolk gets into the whites.
- In the bowl with egg yolks, whisk in the milk and vanilla extract until smooth.
- Sift together the flour, cornstarch, granulated sugar, and baking powder in a separate bowl.
- Beat the egg whites using a hand or stand mixer on medium speed until frothy, then increase speed and add a pinch of sugar. Continue whipping until stiff, glossy peaks form.
- Gently fold the yolk mixture into the dry ingredients until just combined.
- Carefully fold the whipped egg whites into the batter in batches, being gentle to retain the airiness.
- Preheat a non-stick skillet over low heat and add a small knob of butter. Ladle the batter into thick rounds onto the skillet.
- Cover with a lid and cook for 4–5 minutes until golden underneath. Flip gently and cook for another 3–4 minutes, covered, until done.
- Serve immediately with powdered sugar, maple syrup or honey, and optional toppings like fruit or whipped cream.
Notes
- Use room-temperature eggs for best whipping results.
- Fold the egg whites gently to avoid deflating the batter.
- For flavor twists, add matcha powder, citrus zest, or cocoa powder.
- Use a wide spatula for flipping to prevent breakage.
- Store leftovers in the fridge for up to 3 days or freeze with parchment between layers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 4g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Japanese soufflé pancakes, fluffy pancakes, jiggly pancakes, Japanese breakfast, souffle pancakes recipe