Japanese Souffle Pancakes
Unlike your traditional pancakes that are flat and dense, these are light as air, with a texture somewhere between a souffle and a cloud — soft, airy, and just a little bit sweet.
Equipment
- Mixing Bowls
- Electric hand mixer or stand mixer
- Sifter
- Non-stick frying pan or griddle
- Ring molds (optional)
- Spatula
- Whisk
- Measuring Spoons and Cups
Ingredients
For the Pancake Batter
- 3 large eggs separated
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
For Serving (Optional)
- Maple syrup or honey
- Fresh berries strawberries, blueberries, etc.
- Whipped cream
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Egg Whites
- Separate the egg whites from the yolks carefully, making sure no yolk gets into the whites.
- Using an electric mixer, start whipping the egg whites on medium speed until they become foamy.
- Gradually add the sugar in small amounts while continuing to whip.
- Increase the speed to high and whip until stiff peaks form—when you lift the whisk, the peaks should stand straight without falling.
- Pro tip: Make sure your mixing bowl and beaters are completely clean and dry; any grease can prevent the whites from whipping properly.
Step 2: Make the Pancake Batter
- In a separate bowl, whisk together the egg yolks, milk, and vanilla extract until smooth.
- Sift the flour and baking powder over the yolk mixture to avoid lumps.
- Gently whisk the dry ingredients into the yolk mixture until just combined.
- Pro tip: Don’t overmix here; a few small lumps are okay to keep the batter light.
Step 3: Fold Egg Whites into Batter
- Take about one-third of the whipped egg whites and gently fold them into the batter to lighten it.
- Once incorporated, carefully fold in the remaining egg whites in two additions.
- Use a spatula and fold slowly from the bottom to the top to keep as much air as possible in the batter.
- Pro tip: Folding gently is key — don’t stir or beat, or you’ll lose the fluffy texture.
Step 4: Cook the Pancakes
- Heat a non-stick pan over very low heat and lightly grease with butter or oil.
- If using ring molds, place them on the pan and lightly grease the inside.
- Spoon the batter into the molds or directly onto the pan, forming thick rounds about 3-4 inches wide.
- Cover the pan with a lid and cook for about 4-5 minutes until the bottom is golden and the top starts to set.
- Carefully flip the pancakes using a spatula and cook for another 4-5 minutes on the other side.
- If not using molds, be extra gentle when flipping to keep the shape intact.
- Pro tip: Keep the heat low and cover the pan; this helps the pancakes cook through slowly without burning.
Step 5: Serve and Enjoy
- Remove pancakes from the pan and stack them on a plate.
- Top with your favorite toppings like syrup, whipped cream, and fresh berries.
- Serve immediately while warm and enjoy the fluffy, melt-in-your-mouth texture!
Notes
Nutritional Value (per serving)
- Calories: ~170–200 kcal
- Protein: ~8–9g
- Carbohydrates: ~18–20g
- Sugar: ~8g
- Fat: ~7–8g
- Fiber: ~0.5g