What’s Fluffier Than Clouds?

Ever dreamt of a pancake so airy it feels like biting into a cloud? Say hello to Fluffy Japanese Soufflé Pancakes! A viral sensation, these pancakes are a delightful twist on the classic breakfast staple and are certain to impress your brunch buddies or that special someone. With their extra soft texture and charming height, you’ll forget all about your regular pancakes in no time.

Why Make This Recipe

Why not turn your kitchen into a Japanese café and treat yourself? Here are a few reasons you’ll fall in love with these fluffy delights:

Easy cleanup: Fewer bowls mean more time munching and less time scrubbing.
Family-friendly: Everyone from picky eaters to pancake aficionados will devour these.
Fun to make: Who doesn’t want to whip fluffy egg whites and see pancakes rise like they’re on a fun trampoline ride?

Ingredients

You don’t need fancy stuff — just these basics!

2 large eggs
2 tablespoons milk
½ teaspoon vanilla extract
1 teaspoon lemon zest (optional, but why not?)
¼ cup all-purpose flour
¼ teaspoon baking powder
½ teaspoon white vinegar (or lemon juice)
2 tablespoons granulated sugar
Oil (for cooking)
Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup
½ cup heavy cream (cold)
1 tablespoon granulated sugar (to preference)
½ teaspoon vanilla

Directions

Here’s how to whip up these fluffy pancakes in just a few simple steps:

In a bowl, separate the egg yolks and whites. Mix yolks with milk, vanilla extract, lemon zest, and sugar.
In another bowl, whisk flour, baking powder, and vinegar until smooth. Combine both mixtures and set aside.
Beat the egg whites until stiff peaks form. Gently fold into the batter.
Heat oil in a non-stick pan over low heat. Pour batter into the pan and cover with a lid. Cook until fluffy and golden, about 3-4 minutes per side.
For sweetened whipped cream, whip cold heavy cream with sugar and vanilla until soft peaks form. Serve pancakes with maple syrup, powdered sugar, whipped cream, and berries.

How to Make Fluffy Japanese Soufflé Pancakes (Overview)

Let’s break the process down, shall we? Start by whisking together your egg yolks with milk and vanilla for a lovely mix. While that sits patiently, get your dry ingredients ready and then blend them together. The star of the show comes next: those fluffy egg whites! Fold them into your batter like you’re tucking a little pancake into bed.

Heat your pan gently (patience is key here) and let the magic happen—watch them puff up while cooking. Pro tip: Don’t peek too soon! The lid keeps all that fluffiness locked in.

How to Serve Fluffy Japanese Soufflé Pancakes

When it comes to serving these beauties, go wild! Stack ‘em high and drench in maple syrup, sprinkle over powdered sugar, and top with whipped cream and fresh berries. Imagine the vibrant colors of strawberries or blueberries against those golden pancakes! The aroma wafting through your kitchen will have everyone racing to the table.

How to Store Fluffy Japanese Soufflé Pancakes

Got leftovers? Simply pop them in the fridge, and they’ll stay good for about 2-3 days—if you can resist. Reheat in the microwave or a skillet for that freshly cooked taste. You can even make the batter ahead of time and store it in the fridge until you’re ready to cook. Bonus points for planning!

Tips to Make Fluffy Japanese Soufflé Pancakes

Egg temperature matters: Use room temperature eggs for better volume!
Whip it good: Ensure your egg whites are whipped to tight peaks for maximum fluff!
Low and slow: Cooking at a low temperature helps them rise without burning.
Use a scale: Weighing your ingredients can lead to even fluffier pancakes.
Customize it: Add spices like cinnamon or swap in almond extract for a twist.

Variations

Want to jazz things up? Consider these easy modifications:

Vegan version: Substitute eggs with aquafaba (the liquid from canned chickpeas) and opt for plant milk.
Flavor excitement: Stir in some matcha powder or cocoa powder to give a unique taste and color.

FAQs

1. Can I make the pancakes ahead of time?
Absolutely! You can prep the batter in advance and cook when you’re ready. Just keep it in the fridge.

2. How do I make the pancakes less sweet?
Yes, you can adjust the sugar to your preference! Reduce it, or even leave it out of the batter for a savory pancake duo situation.

3. Can I freeze leftover pancakes?
You bet! Just stack them with parchment paper in between, and they’ll keep in the freezer for up to a month. Reheat them in the toaster for a quick breakfast.

📌 Pin this recipe for your next cozy dinner night!