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Fluffy Japanese Soufflé Pancakes

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These fluffy Japanese soufflé pancakes feature a jiggly, cloud-like texture achieved by folding stiffly beaten egg whites into a light batter and cooking gently with steam. Perfect for a special breakfast or brunch, they are airy, soft, and delightfully unique.

Ingredients

Scale
  • 3 large eggs, separated (room temperature)
  • 3 tablespoons granulated sugar
  • 1/4 cup (60 ml) whole milk (can substitute almond or oat milk for dairy-free)
  • 1/2 cup (65 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Butter or oil for greasing the pan
  • Optional for serving: maple syrup or honey, fresh berries or fruit compote, whipped cream or yogurt

Instructions

  1. Separate the 3 large eggs into two bowls—yolks in one, whites in another, ensuring no yolk mixes with whites. (5 minutes)
  2. In the yolk bowl, add 1/4 cup milk, 1 teaspoon vanilla extract, and a pinch of salt. Whisk until combined. (2 minutes)
  3. Sift 1/2 cup all-purpose flour and 1 teaspoon baking powder over the yolk mixture. Gently whisk until smooth and thick but pourable. (3 minutes)
  4. Using an electric mixer, beat the egg whites on medium speed until foamy. Gradually add 3 tablespoons sugar and increase speed to high. Whip until stiff, glossy peaks form. (7-10 minutes)
  5. Fold about one-third of the whipped egg whites gently into the yolk batter to lighten it. Then fold in the remaining whites in two batches, using a rubber spatula and gentle folding motion to preserve airiness. (4 minutes)
  6. Preheat a nonstick skillet over low heat and lightly grease with butter or oil. Grease ring molds if using. (3 minutes)
  7. Spoon batter into the pan or molds, filling about two-thirds full. Cover the pan with a lid to trap steam. Cook gently for 4-5 minutes until bottoms are golden and tops start to set but remain jiggly. (5 minutes)
  8. Carefully flip each pancake with a wide spatula. Cover and cook for another 3-4 minutes until golden and fully set but still fluffy inside. (4 minutes)
  9. Transfer pancakes to plates immediately and serve warm with desired toppings. (2 minutes)

Notes

Use room-temperature eggs for better whipping. Whip egg whites to stiff, glossy peaks without overwhipping. Fold whites gently to preserve airiness. Cook pancakes on low heat with a lid to trap steam and avoid burning. If batter is too thick, add a teaspoon of milk to loosen. Clean pan between batches to prevent burnt bits. Pancakes are best served immediately while still jiggly. Leftovers can be refrigerated up to 2 days and reheated gently on low heat with a lid.

Nutrition

Keywords: Japanese soufflé pancakes, fluffy pancakes, jiggly pancakes, breakfast, brunch, soufflé, cloud pancakes, easy pancakes

Find it online: https://blingbite.com/fluffy-japanese-souffl-e-pancakes-recipe-easy-jiggly-cloud-texture/