Description
These Fluffy Japanese Soufflé Pancakes are incredibly light and airy, featuring a delicate, jiggly texture achieved by folding meringue into a velvety yolk batter. Cooked gently on the stovetop, they’re served with sweetened whipped cream, fresh berries, powdered sugar, and maple syrup to create a delightful breakfast or brunch treat that’s both visually stunning and deliciously soft.
Ingredients
Scale
Pancake Batter
- 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
- Neutral oil (for cooking)
Sweetened Whipped Cream
- ½ cup cold heavy cream
- 1 tablespoon granulated sugar (adjust to preference)
- ½ teaspoon vanilla extract
Toppings
- Assorted berries (such as strawberries, blueberries, raspberries)
- Powdered sugar
- Maple syrup
Instructions
- Separate the eggs. Carefully separate the egg whites and yolks into separate bowls, ensuring the yolks remain intact for a smooth batter.
- Prepare the yolk batter. To the egg yolks, add milk, vanilla extract, and lemon zest. Whisk briefly until combined. Sift in the flour and baking powder, whisking until the mixture is smooth with no dry flour lumps. Set this mixture aside.
- Make the meringue. Add vinegar or lemon juice to the egg whites to stabilize them. Using a hand mixer, beat on medium speed until frothy. Gradually add granulated sugar while increasing the speed to medium-high, beating until stiff peaks form, meaning the meringue holds its shape firmly.
- Fold meringue into yolk batter. Gently fold one-third of the meringue into the yolk batter using a spatula until no white streaks remain. Carefully add the remaining meringue and fold just until combined, taking care not to deflate the airy mixture.
- Prepare the pan. Heat a large nonstick pan over low heat. Lightly grease the pan with neutral oil, then wipe off any excess oil for an even cooking surface.
- Cook the pancakes. Using a spoon, large cookie scoop, or piping bag with a large round tip, portion the batter into 2-3 tall, fluffy pancakes in the pan. Cover the pan with a lid and cook gently for 7-8 minutes until the bottoms are golden brown.
- Flip and finish cooking. Carefully flip each pancake to avoid deflating them. Cover the pan again and cook for an additional 5-6 minutes until the pancakes are golden and fully cooked through.
- Make the whipped cream. In a cold bowl, whisk the heavy cream with granulated sugar and vanilla extract until firm peaks form. Keep refrigerated until serving.
- Serve. Immediately plate the fluffy soufflé pancakes topped with the sweetened whipped cream, assorted fresh berries, a dusting of powdered sugar, and optional maple syrup for a perfectly sweet breakfast or dessert.
Notes
- Use fresh eggs at room temperature for better volume when whipping egg whites.
- Avoid overmixing when folding in the meringue to keep the batter airy and light.
- Low and slow cooking is key to prevent burning and ensure the pancakes cook through.
- Covering the pan while cooking helps create steam that contributes to the soufflé’s fluffiness.
- For a more intense lemon flavor, add extra lemon zest or a few drops of lemon juice to the batter.
- Neutral oil such as vegetable or canola oil works best for greasing the pan to avoid affecting the pancake flavor.
- These pancakes are best eaten immediately as they can deflate if left to sit too long.
