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Fluffy Japanese Soufflé Pancakes Recipe

Fluffy Japanese Soufflé Pancakes Recipe
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★★★★★

5.2 from 11 reviews

Fluffy Japanese Soufflé Pancakes are a delightful twist on traditional pancakes, featuring an airy, cloud-like texture achieved by folding in stiff meringue. These tall, soft pancakes are perfect for a special breakfast or brunch, served with sweetened whipped cream, fresh berries, powdered sugar, and maple syrup for a truly indulgent treat.

Ingredients

Scale

For the Pancakes

  • 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)

For the Sweetened Whipped Cream

  • ½ cup heavy cream (cold)
  • 1 tablespoon granulated sugar (more or less to taste)
  • ½ teaspoon vanilla extract

For Serving

  • Assorted berries
  • Powdered sugar
  • Maple syrup

Instructions

  1. Prepare the egg yolk mixture: Separate the eggs, placing the whites in one bowl and the yolks in another. Add milk, vanilla extract, and lemon zest to the yolks, and whisk briefly until combined. Sift in the flour and baking powder, then whisk until smooth and free of lumps. Set aside.
  2. Make the meringue: Add vinegar or lemon juice to the egg whites. Using a hand mixer, beat on medium speed until frothy. Gradually add granulated sugar a little at a time, then increase speed to medium-high and beat until stiff peaks form.
  3. Fold in the meringue: Add one-third of the meringue into the yolk batter and fold gently with a rubber spatula until combined with no streaks. Then fold in the remaining meringue carefully, being sure not to overmix to avoid deflating the batter.
  4. Preheat the pan: Heat a large nonstick pan over low heat and lightly grease it with oil. Wipe off excess oil to ensure a clean surface. An electric stovetop is recommended for even heat control.
  5. Cook the pancakes: Portion the batter into 2 to 3 mounds in the pan using a spoon, cookie scoop, or piping bag, keeping the batter tall. Cover with a lid and cook for 7 to 8 minutes until the bottom is golden brown. Flip carefully and cook for another 5 to 6 minutes until golden and fully cooked.
  6. Prepare the whipped cream: In a bowl, combine cold heavy cream, sugar, and vanilla extract. Whisk by hand or with a hand mixer on low to medium-low speed until firm peaks form. Refrigerate until serving.
  7. Serve: Plate the pancakes immediately. Top with sweetened whipped cream, assorted berries, a dusting of powdered sugar, and drizzle with maple syrup for the perfect finish.

Notes

  • Do not overmix the batter after folding in the meringue to maintain airiness.
  • Keep the heat low when cooking to prevent burning and ensure pancakes cook through.
  • Wiping off excess oil helps the pancakes cook evenly and prevents oiliness.
  • Using an electric stovetop or burner offers better temperature control compared to gas.
  • Try to keep the batter tall in the pan to achieve the signature fluffy height.
  • If desired, you can add a few drops of lemon juice instead of vinegar for meringue stabilization.
  • For vegan adaptation, substitute eggs and dairy with aquafaba and plant-based milk alternatives.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, souffle pancakes, breakfast, brunch, easy pancakes, Japanese dessert pancakes

Find it online: https://thefoodrecipe.com/fluffy-japanese-souffle-pancakes-recipe/