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Fluffy Japanese Soufflé Pancakes

These Fluffy Japanese Soufflé Pancakes are dreamy, airy, and soft—perfect for a delightful breakfast that feels like a warm hug.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Asian, Japanese
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 2 large egg yolks Room temperature works best
  • 2 tablespoons milk Almond milk can be used for a nutty twist
  • 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 Can substitute with lemon juice
  • 2 tablespoons granulated sugar
  • neutral oil For cooking
For Serving
  • sweetened whipped cream
  • assorted berries
  • powdered sugar
  • maple syrup
For the Whipped Cream
  • ½ cup heavy cream Cold
  • 1 tablespoon granulated sugar Adjust to taste
  • ½ teaspoon vanilla

Method
 

Preparation
  1. In a mixing bowl, beat the egg yolks, milk, vanilla, lemon zest (if using), and sugar until creamy. Gently fold in the flour, baking powder, and vinegar just until combined.
  2. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold them into the batter in three additions until just mixed.
Cooking
  1. Heat a non-stick skillet with a dash of oil over low heat.
  2. Spoon large dollops of the batter, cover, and cook for about 4-5 minutes. Flip and cook for another 4-5 minutes or until fluffy and golden.
Whipping Cream
  1. For the optional whipped cream, whip the cold cream with sugar and vanilla until soft peaks form. Serve alongside or on top of the pancakes.

Notes

Store leftover pancakes in an airtight container in the fridge for about 2 days. Reheat in the microwave for best results.