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Fluffy Japanese Soufflé Pancakes Easy Recipe for Light Airy Breakfast

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These fluffy Japanese soufflé pancakes are light, airy, and perfect for a cozy brunch or special breakfast. They feature whipped egg whites folded into a smooth batter, cooked low and slow for a soft, cloud-like texture.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 3 tablespoons granulated sugar, divided
  • 1 teaspoon baking powder
  • ½ cup (120ml) whole milk (or almond/oat milk)
  • 2 large eggs, separated (room temperature)
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted, plus extra for greasing the pan
  • Pinch of salt
  • Optional toppings: maple syrup or honey, fresh berries or sliced bananas, whipped cream or powdered sugar

Instructions

  1. Separate the eggs carefully, placing yolks in one bowl and whites in another, ensuring no yolk mixes with whites.
  2. In the yolk bowl, sift together flour, baking powder, and salt. Stir gently to combine.
  3. Add milk, vanilla extract, and melted butter to the dry ingredients. Whisk until smooth and lump-free. Set aside.
  4. Using an electric mixer, beat egg whites on medium speed until foamy. Gradually add 1 tablespoon sugar and continue whipping until stiff peaks form.
  5. Fold one-third of the whipped egg whites into the yolk batter gently using a spatula. Repeat folding with remaining whites in two batches, keeping as much air as possible.
  6. Heat a non-stick skillet over low heat and lightly grease with butter. If using ring molds, grease them and place on skillet.
  7. Spoon batter into pan or molds forming 3-4 inch rounds. Cover pan with lid to trap steam. Cook 4-5 minutes until bottoms are golden brown.
  8. Carefully flip pancakes with a thin spatula. Cover and cook another 4-5 minutes until cooked through and puffed.
  9. Serve immediately warm with your favorite toppings.

Notes

Use clean, grease-free bowls and beaters for whipping egg whites. Cook pancakes on low heat with a lid to trap steam for even cooking. Be gentle folding egg whites to keep batter airy. Batter can rest 5 minutes before cooking. If batter is too thick, add a splash of milk; if too runny, add a bit more flour.

Nutrition

Keywords: fluffy pancakes, Japanese soufflé pancakes, airy pancakes, breakfast recipe, brunch, light pancakes

Find it online: https://milacook.com/fluffy-japanese-souffl-e-pancakes-easy-recipe-for-light-airy-breakfast/