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Fluffy Japanese Soufflé Pancakes

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These fluffy Japanese soufflé pancakes are airy, soft, and melt-in-your-mouth with a slight bounce, perfect for a special brunch or dessert.

Ingredients

Scale
  • 3 large eggs, separated
  • 1/4 cup (60 ml) whole milk (or almond/oat milk for dairy-free)
  • 1/2 cup (60 g) all-purpose flour, sifted
  • 1/2 tsp baking powder
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Unsalted butter, for cooking
  • Optional toppings: fresh berries, maple syrup, whipped cream, powdered sugar

Instructions

  1. Separate 3 large eggs into yolks and whites, ensuring no yolk gets into the whites. Bring eggs to room temperature if possible (about 15 minutes out of the fridge).
  2. In a large bowl, whisk together the 3 egg yolks, 1/4 cup (60 ml) milk, 1 tsp vanilla extract, and a pinch of salt until smooth. Sift 1/2 cup (60 g) all-purpose flour and 1/2 tsp baking powder into this mixture and gently fold until just combined. Avoid overmixing; a few small lumps are okay.
  3. In a separate clean bowl, beat the 3 egg whites with 2 tbsp granulated sugar using an electric mixer on medium speed. After 2-3 minutes, when soft peaks form, increase speed to high and whip until stiff, glossy peaks form.
  4. Take about one-third of the whipped egg whites and gently fold into the yolk batter to lighten it. Then carefully fold in the remaining whites in two batches using a spatula with gentle under-and-over motions until no white streaks remain.
  5. Preheat a non-stick skillet over low to medium-low heat. Lightly butter the surface. If using ring molds, grease them well and place on the pan.
  6. Spoon the batter into the molds, filling about 3/4 full. Cover the pan with a lid or large metal bowl to trap steam. Cook for 4-5 minutes until bottoms are golden and edges start to set.
  7. Remove the lid and gently flip each pancake and mold together using a thin spatula. Cook covered for another 4-5 minutes until pancakes puff up and feel set but still soft.
  8. Carefully lift the molds off. If pancakes stick, run a small knife around the edges first. Serve immediately with desired toppings.

Notes

Use fresh, room-temperature eggs for better whipping. Fold egg whites gently to preserve airiness. Cook on low heat and cover the pan to steam pancakes for moist, tender texture. If pancakes don’t rise well, try folding more gently and avoid high heat to prevent burning or undercooking.

Nutrition

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Find it online: https://blingbite.com/fluffy-japanese-souffl-e-pancakes-recipe-easy-melt-in-your-mouth-guide/