Description
These easy-to-make fluffy Japanese souffle pancakes are light, jiggly, and deliciously soft. With simple ingredients and a few careful techniques, you can recreate café-style pancakes right at home. Perfect for breakfast, brunch, or sweet snacks, they are a joyful addition to any table.
Ingredients
Scale
- 2 large eggs (separated)
- 2 tablespoons sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ cup cake flour or all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon cream of tartar or lemon juice
- Butter or oil for greasing
Instructions
- Separate the egg yolks from the whites carefully and keep whites chilled until ready to whip.
- Whisk yolks with sugar, milk, vanilla, and sifted flour until smooth.
- In a clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue whipping to stiff peaks.
- Gently fold the whipped whites into the yolk mixture using a spatula, maintaining the airy texture.
- Preheat a nonstick skillet over low heat and lightly grease with butter or oil.
- Spoon batter into tall rounds or molds. Cover and cook for 4–5 minutes until the base is set.
- Flip gently and cook for another 4–5 minutes on low heat until cooked through.
- Serve immediately with toppings like syrup, fruit, or whipped cream.
Notes
Use fresh eggs and avoid overmixing to keep the batter fluffy. Cook slowly over low heat and serve immediately while the pancakes are still tall and airy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 240
- Sugar: 10g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 115mg