Description
These DIY Japanese soufflé pancakes are like clouds on your plate tall, fluffy, and jiggly with a delicate sweetness. Learn how to make these charming pancakes at home with simple ingredients and easy steps. Perfect for breakfast, dessert, or weekend brunch magic!
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 lemon juice or cream of tartar
- Butter or oil for greasing
Instructions
- Separate egg yolks and whites. Place yolks in a bowl with milk, vanilla, and half the sugar. Whisk until smooth.
- Sift in flour and baking powder. Mix gently to form a smooth batter base.
- In another bowl, whip egg whites with lemon juice until soft peaks form. Gradually add remaining sugar and beat to stiff glossy peaks.
- Fold egg whites into the yolk batter in thirds, gently incorporating without deflating.
- Preheat a nonstick skillet over low heat and lightly grease with butter or oil.
- Place ring molds in the skillet or spoon batter into tall mounds. Cover with a lid and cook for 5 minutes.
- Flip gently and cook another 4–5 minutes covered, until pancakes are tall and golden.
- Serve immediately with syrup, berries, whipped cream, or your favorite toppings.
Notes
Use fresh eggs and avoid overmixing to keep the batter airy. Always cook on low heat and cover with a lid to ensure even rise and fluffiness. Enjoy immediately for maximum jiggle and softness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 235
- Sugar: 10g
- Sodium: 165mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 110mg