Fluffy Japanese Soufflé Pancakes

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Pillowy soft, airy as a cloud, and picture-perfect—Fluffy Japanese Soufflé Pancakes are a delight both to behold and devour. Unlike traditional American pancakes, these stack high with a jiggly texture, thanks to a whipped meringue base that lends them their signature bounce. They’re light yet indulgent, with a subtle vanilla essence and just the right touch of sweetness.

These pancakes are the ultimate treat for a special brunch or an elegant breakfast-in-bed. They pair beautifully with fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup or fruit compote. If you’re looking for something that makes a statement on the plate and satisfies a sweet tooth without heaviness, this is your go-to morning masterpiece.

Ingredients for this Fluffy Japanese Soufflé Pancakes Recipe

• 2 large eggs (separated)
• 2 tablespoons whole milk
• ½ teaspoon vanilla extract
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• 2 tablespoons granulated sugar
• ½ teaspoon lemon juice
• 1 tablespoon neutral oil (vegetable or canola)
• Optional: powdered sugar, maple syrup, berries for topping

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Step 1: Separate and Prep

Begin by separating the egg whites from the yolks. Place the whites in a clean, dry mixing bowl and the yolks in another. Add milk and vanilla extract to the yolks and whisk until smooth. Then, sift in the flour and baking powder and mix gently to create a thick batter.

Step 2: Whip the Meringue

In the bowl with egg whites, add lemon juice. Using a hand mixer, beat the whites on medium-high speed until they begin to froth. Gradually add sugar while continuing to whip until stiff peaks form. The meringue should be glossy and hold a firm shape.

Step 3: Fold Gently

Add a third of the meringue to the yolk mixture and fold it in to loosen the batter. Then carefully fold in the remaining meringue in two more additions, being careful not to deflate the mixture.

Step 4: Cook Low and Slow

Heat a nonstick skillet over low heat and lightly grease it with oil. Using a spoon or piping bag, dollop tall mounds of batter into the pan. Add a teaspoon of water to the pan and cover with a lid to create steam. Cook for 4-5 minutes, then gently flip and cook another 4-5 minutes covered. They should rise tall and golden.

Step 5: Serve Immediately

Carefully plate the pancakes. Serve warm with powdered sugar, maple syrup, and fresh fruit. The soufflé texture is best enjoyed fresh off the skillet.

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Frequently Asked Questions

What makes Japanese Soufflé Pancakes so fluffy?

The key is the meringue. Beating egg whites into stiff peaks and gently folding them into the batter creates the airy lift.

Can I use a different flour?

All-purpose flour works best. Substituting with other flours can affect the texture and rise.

Do I need a ring mold to make them?

Not necessarily. While ring molds help maintain height and shape, careful piping or spooning the batter tall can work too.

Why did my pancakes deflate?

Common reasons include overmixing the meringue, cooking at too high a temperature, or opening the lid during steaming.

Can I flavor them differently?

Absolutely! Add a bit of matcha powder, cocoa, or citrus zest to the yolk batter for a fun twist.

Is it okay to make the batter ahead of time?

It’s best to cook the batter immediately after making it. The meringue loses volume quickly, affecting the pancake texture.

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