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Fluffy Japanese Soufflé Pancakes

Experience the lightest pancakes that are airy and soft as clouds, perfect for brunch or a cozy breakfast.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large large eggs Use room temperature for better volume
  • 2 tablespoons milk Any type of milk can be used
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest Optional
  • 2 tablespoons granulated sugar Adjust to preference
  • ½ cup heavy cream (cold) For sweetened whipped cream
  • 1 tablespoon granulated sugar To preference for whipped cream
  • ½ teaspoon vanilla For whipped cream
Dry Ingredients
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon white vinegar Or lemon juice
For Cooking & Serving
  • Oil For cooking pancakes
  • Sweetened whipped cream To serve
  • Assorted berries For serving
  • Powdered sugar For serving
  • Maple syrup For serving

Method
 

Preparation
  1. Separate the egg yolks and whites into two different bowls.
  2. In the bowl with yolks, mix in milk, vanilla extract, lemon zest, and sugar.
  3. In the second bowl, whisk together flour, baking powder, and vinegar until smooth. Combine both mixtures and set aside.
  4. Beat the egg whites until stiff peaks form and gently fold into the batter.
Cooking
  1. Heat oil in a non-stick pan over low heat.
  2. Pour the batter into the pan and cover with a lid. Cook until the pancakes are fluffy and golden, about 3-4 minutes per side.
Serving
  1. For the sweetened whipped cream, whip cold heavy cream with sugar and vanilla until soft peaks form.
  2. Serve pancakes with maple syrup, powdered sugar, whipped cream, and fresh berries.

Notes

Store leftovers in the fridge for 2-3 days. Can be reheated in a microwave or skillet. You can also prepare the batter ahead of time.