Fluffy Japanese Soufflé Pancakes

Fluffy Japanese Soufflé Pancakes

These pancakes are tall, soft, and light, like little clouds on your plate. They jiggle when you touch them. They taste gently sweet and smell like vanilla and lemon. Each bite melts in your mouth. You can make them at home with simple tools and a few pantry items. You do not need a special machine. You just need to whip egg whites well, fold with care, and cook low and slow.

This recipe uses a small amount of flour and a lot of air from the whipped egg whites. That is why they rise so high. The vinegar (or lemon juice) helps the meringue stay stable and glossy. Baking powder gives extra lift. A lid traps steam so the pancakes cook through without burning. You can top them with sweetened whipped cream, berries, powdered sugar, and maple syrup. It looks like a café plate but feels easy and fun.

If you love pancakes, but want something extra special, try these. They are great for weekend brunch, birthdays, Mother’s Day, or any morning you want to treat yourself. You can even make them as a dessert. Serve them right away for the best rise and the dreamiest texture.

Why Make This Recipe

• You get super fluffy, tall pancakes that feel light and airy.
• The texture is extra tender because the recipe uses meringue and very little flour.
• You can make them with common ingredients you likely have at home.
• You do not need ring molds. You can shape the batter with a spoon. Ring molds do make neat edges, but they are optional.
• The steps are clear and simple. You whip, fold, and cook with low heat and a lid.
• They look beautiful. They impress guests without being hard to make.
• The flavor is balanced. Vanilla, a hint of lemon zest, and a light sweetness make them taste fresh and bright.
• The toppings are easy: whipped cream, berries, powdered sugar, and maple syrup.
• You can scale the recipe to make a small batch for two or a double batch for family.
• You learn a useful skill: how to whip and fold egg whites. This helps with many other recipes.

How to Make Fluffy Japanese Soufflé Pancakes

You will separate the eggs. The yolks make a smooth base with milk, vanilla, lemon zest, flour, and baking powder. The whites turn into a firm, glossy meringue with vinegar (or lemon juice) and sugar. Then you gently fold the meringue into the yolk mixture. You cook the batter in tall scoops over low heat with a lid on the pan. The lid traps steam so the pancakes puff and set without burning.

Key points:

• Keep the mixing bowl for the egg whites clean and dry. Any oil or yolk will stop the whites from whipping.
• Add sugar to the egg whites slowly so the foam stays stable and smooth.
• Fold the meringue into the yolk base gently. Do not stir fast. Keep as much air as possible.
• Use low heat and cook covered. Patience makes tall, tender pancakes.
• Stack a second spoonful of batter on each pancake after a couple of minutes to build height.
• Flip gently with a wide spatula and your hand for support.
• Serve right away for maximum lift and softness.

Ingredients:

• 2 large eggs
• 2 tablespoons milk
• 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 (any neutral oil (for cooking))
• Sweetened whipped cream
• Assorted berries
• Powdered sugar
• Maple syrup
• ½ cup heavy cream (cold)
• 1 tablespoon granulated sugar (more or less to your preference)
• ½ teaspoon vanilla

Directions:

1. Make the soufflé pancake batter:

• Separate the eggs. Put the egg whites in a clean, dry, medium bowl. Place the yolks in a large bowl.
• To the egg yolks, add the milk, ½ teaspoon vanilla extract, and lemon zest (if you use it). Whisk until smooth and slightly pale.
• Sift the all-purpose flour and baking powder over the yolk mixture. Whisk just until no dry spots remain. Do not overmix. Set aside.
• Add the white vinegar (or lemon juice) to the egg whites. Start beating the whites on medium speed until foamy.
• While beating, slowly sprinkle in the 2 tablespoons granulated sugar, about 1 teaspoon at a time. Keep whisking. The foam will turn glossy and thick.
• Whip the egg whites to medium-stiff peaks. When you lift the whisk, the tip should stand with a slight bend. The meringue should look smooth and shiny, not dry.
• Fold the meringue into the yolk mixture in three parts. Add one-third of the meringue and gently fold with a spatula. Use slow, wide strokes: cut down through the middle, sweep around the bowl, and turn the bowl as you go.
• Add the second third of meringue and fold again. Keep the batter airy. Do not press hard or stir quickly.
• Add the final third of meringue and fold until the batter looks uniform. A few small white streaks are fine. The batter should be thick, fluffy, and hold soft peaks. Use it right away.

1. Cook the pancakes:

• Heat a nonstick skillet or griddle over low heat. Give it a full minute or two to warm evenly. If your stove runs hot, use the lowest setting.
• Lightly oil the surface with a paper towel. You want a thin, even sheen, not a pool of oil.
• If you have ring molds, lightly oil the inside and preheat them on the pan. If you do not have molds, you can still cook tall pancakes by stacking batter.
• Scoop about 1/3 cup of batter for each pancake. Place two to three scoops on the pan, leaving space between them. You can also spoon two small mounds side by side and stack them to make one tall pancake.
• Cover the pan with a lid. This traps steam and helps the pancakes puff and set without browning too fast.
• After about 2 minutes, lift the lid and add another spoonful of batter on top of each pancake to build height. Cover again.
• Cook for another 3–4 minutes on the first side, still on low heat. The edges should look set, the sides should look puffy, and the bottoms should be lightly golden.
• To flip, slide a thin, wide spatula under the pancake. Support the top with your other hand or a second spatula. Flip gently in one motion.
• Cover and cook the second side for 3–5 minutes, still on low heat. The pancakes should rise tall, feel set when touched, and spring back in the center.
• Check doneness: the pancakes should feel light but not wet. If they wobble with a wet look at the sides, give them another minute covered.
• Transfer to plates right away. Do not stack cooked pancakes on top of each other. They are delicate and can lose height.

1. Optional sweetened whipped cream:

• In a chilled bowl, add the ½ cup cold heavy cream, 1 tablespoon granulated sugar, and ½ teaspoon vanilla.
• Whip by hand with a whisk or use a hand mixer on medium speed.
• Stop at soft to medium peaks. The cream should hold gentle waves and look smooth and airy.
• Taste and adjust sugar if you like it sweeter. Keep cold until you serve.

How to Serve Fluffy Japanese Soufflé Pancakes

• Serve the pancakes as soon as they come off the pan. They are at their tallest and softest right away.
• Add a light dusting of powdered sugar for a classic café look.
• Spoon on sweetened whipped cream. It adds cool, airy richness that matches the fluffy pancakes.
• Top with assorted berries. Strawberries, blueberries, raspberries, and blackberries add color and a fresh tart bite.
• Drizzle warm maple syrup at the table. Let each person add as much as they want.
• For a bright note, grate a bit of fresh lemon zest over the top. It pairs well with the vanilla and berries.
• Keep the plate warm if possible. Warm plates help the pancakes hold their texture longer.
• Serve two pancakes per person for a satisfying portion, or three for a very indulgent brunch.

How to Store Fluffy Japanese Soufflé Pancakes

• Best to enjoy fresh: These pancakes taste best right after cooking. They are light and tall, and they slowly settle as they cool.
• Short-term storage: If you must store them, let them cool to room temperature. Place them in a single layer in an airtight container. Refrigerate for up to 1 day. Do not stack them tightly.
• Reheating on the stove: Warm a nonstick pan over very low heat. Lightly oil it. Add the pancakes, cover with a lid, and heat for 2–3 minutes per side. The lid helps bring back some softness.
• Reheating in the oven: Place pancakes on a parchment-lined tray. Cover loosely with foil. Warm at 300°F (150°C) for 8–10 minutes, until heated through.
• Avoid the microwave if you can: Microwaving can make them collapse and turn rubbery. If you must, use very low power and short bursts.
• Freezing (not ideal): You can freeze them in a single layer, then move to a freezer bag for up to 1 month. Reheat from frozen in a covered pan over low heat or in a 300°F (150°C) oven covered with foil. They will not be as airy as fresh, but they will still taste good.
• Store toppings separately: Keep whipped cream in the fridge for up to 24 hours. Keep berries dry and chilled. Add powdered sugar and syrup only right before serving.

Tips to Make Fluffy Japanese Soufflé Pancakes

• Start with clean tools: Make sure the bowl and whisk for egg whites are spotless and dry. Any fat or water will stop the whites from whipping.
• Separate eggs carefully: Keep all yolk out of the whites. Even a drop of yolk can weaken the meringue.
• Room temperature eggs whip better: Let eggs sit out for 15–20 minutes before separating. Cold whites take longer to whip.
• Use vinegar or lemon juice: The acid helps make a stronger, shinier meringue that holds its shape longer.
• Add sugar slowly: Sprinkle sugar into the whites a little at a time. This keeps the foam smooth.
• Aim for medium-stiff peaks: If you whip too little, the batter will be runny and pancakes will spread. If you whip too much, the meringue turns dry and hard to fold.
• Fold gently: Use slow, wide strokes. Turn the bowl as you fold. Keep as much air as possible. Do not stir fast, or you will deflate the batter.
• Keep batter thick: The batter should be fluffy and scoopable, not pourable. If it runs off the spoon, you may have under-whipped the whites or over-mixed.
• Cook low and slow: Low heat prevents the bottoms from browning too fast before the centers set.
• Use a lid: Covering the pan traps steam and helps the pancakes rise and cook through.
• Build height in stages: After 2 minutes, add a second spoonful of batter on top of each pancake. This simple step creates taller pancakes.
• Do not crowd the pan: Cook two or three at a time. You need room to flip.
• Flip with care: Use a wide, thin spatula. Lift gently and flip in one smooth motion. Support with your other hand if needed.
• Don’t press pancakes down: Pressing lets air out and makes them dense.
• Check doneness by touch: The sides should look set. The center should spring back when lightly pressed.
• Keep warm gently: If you cook in batches, keep finished pancakes on a warm plate covered loosely with foil. Do not stack them tightly.
• Optional ring molds: If you use molds, oil them well and preheat them on the pan. Fill only halfway at first, then add more batter after 2 minutes.
• Measure flour lightly: Fluff, spoon, and level your flour so you do not add too much. Extra flour makes pancakes heavy.
• Pan choice: A heavy nonstick skillet with a lid works best for even, gentle heat.
• Practice makes perfect: Your first batch teaches you the right heat for your stove. Adjust and enjoy the process.

Variation (if any)

• Matcha: Sift 1 teaspoon matcha powder with the flour for a green tea flavor and color. It pairs well with berries and sweet cream.
• Cocoa: Sift 1 to 1½ teaspoons unsweetened cocoa powder with the flour for a chocolate version. Add a touch more sugar if you like it sweeter.
• Citrus boost: Use the optional lemon zest in the batter and add a little extra zest on top right before serving for a bright, fresh flavor.
• Almond twist: Swap vanilla for almond extract in the batter or the whipped cream (about 1/4 teaspoon). Almond pairs nicely with berries.
• Mini chocolate chip: Sprinkle a few mini chips onto each pancake right after scooping batter onto the pan. Press lightly so they sink a bit. Use mini chips so they do not weigh down the batter.
• Blueberry dot: Gently place a few small blueberries on each pancake right after scooping. Do not add too many or the pancakes may spread.
• Gluten-free: Use a good 1:1 gluten-free baking flour blend. Texture may differ slightly, but the method stays the same.
• Savory hint: Skip the lemon zest and top with a dollop of lightly sweetened cream and a drizzle of maple syrup mixed with a tiny pinch of salt. The sweet-salty contrast is great.

Note: Any add-in can affect lift. Keep add-ins light and small so the batter stays airy and the pancakes rise well.

FAQs

• Why did my pancakes deflate?
• They can deflate if you overfolded the batter, if the meringue was under- or over-whipped, or if you opened the lid too often during cooking. Flip gently and serve right away to keep the most height.
• Do I need ring molds?
• No. Ring molds help make neat edges, but you can make tall pancakes by stacking a second spoonful of batter after the first 2 minutes, then cooking covered on low heat.
• How do I know when the egg whites are whipped enough?
• Lift the whisk and look for medium-stiff peaks: the tips stand up with a slight bend. The meringue should be glossy and smooth. If it looks dry or clumpy, you went too far.
• Can I use lemon juice instead of vinegar?
• Yes. Use the same amount. The acid helps stabilize the meringue so the pancakes rise high.
• Why are my pancakes brown outside but raw inside?
• The heat was too high, or you did not cover the pan. Lower the heat, keep the lid on, and cook a little longer to let the centers set.
• Why did my batter turn runny?
• The whites may have been under-whipped, or you added them too quickly and stirred hard. Whip to medium-stiff peaks and fold slowly in three parts.
• Can I double the recipe?
• Yes, but whip the egg whites in two batches for best stability. Cook in batches and serve right away.
• Can I make the batter ahead?
• No. The batter relies on air from the meringue. It will deflate if it sits. Mix and cook right away for the best rise.
• Can I bake these in the oven?
• You can, but the texture and rise differ. This recipe is designed for the stovetop with a lid. If you bake, use ring molds on a lined tray at 325–350°F (165–175°C) until set, and check often.
• What oil should I use for the pan?
• Use a neutral oil with a high smoke point, like canola, vegetable, or grapeseed. You only need a thin film.
• How do I keep the first batch warm?
• Place pancakes on a warm plate and cover loosely with foil. Do not stack or cover tightly. Serve as soon as the next batch is ready.
• What should I serve with them?
• Sweetened whipped cream, assorted berries, a dusting of powdered sugar, and a drizzle of maple syrup are classic and delicious.

Fluffy Japanese Soufflé Pancakes

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• Author: ezio22
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

These tall, soft pancakes are light and airy, resembling little clouds on your plate, perfect for a special breakfast or dessert.

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Ingredients

Scale 1x2x3x

• 2 large eggs
• 2 tablespoons milk
• 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 (any neutral oil for cooking)
• Sweetened whipped cream
• Assorted berries
• Powdered sugar
• Maple syrup
• ½ cup heavy cream (cold)
• 1 tablespoon granulated sugar (adjust as per preference)
• ½ teaspoon vanilla

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Instructions

1. Separate the eggs, placing the whites in a clean bowl and the yolks in a large bowl.
2. Add milk, vanilla, and lemon zest to the yolks, whisking until smooth.
3. Sift flour and baking powder into the yolk mixture and whisk until just combined.
4. Combine vinegar with egg whites, beat until foamy, then gradually add sugar while continuing to whisk until glossy and thick.
5. Fold the meringue into the yolk mixture in thirds, being careful not to deflate the batter.
6. Heat a nonstick skillet over low heat, lightly oiling the surface.
7. Scoop about 1/3 cup of batter for each pancake, leaving space between each scoop, and cover with a lid.
8. After 2 minutes, add another spoonful of batter on top of each pancake and cover again.
9. Cook for another 3-4 minutes until golden, then flip gently and cook for an additional 3-5 minutes.
10. Serve immediately with toppings of choice, such as whipped cream, berries, and syrup.

Notes

Serve these pancakes right after cooking for the best texture and height. They can be topped with whipped cream, berries, or syrup.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Japanese

Nutrition

• Serving Size: 2 pancakes
• Calories: 250
• Sugar: 10g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 170mg

Keywords: Japanese pancakes, soufflé pancakes, fluffy pancakes, brunch recipes, dessert pancakes, easy pancake recipe