Light as a cloud, jiggly, and extra fluffy, these Japanese soufflé pancakes are a dreamy breakfast treat! Made with a whipped egg white meringue, they rise tall and stay soft inside with a delicate sweetness. Perfect with fresh berries and whipped cream!
Ingredients
For the Pancake Batter:
- 2 large eggs (separated)
- 30ml (2 tbsp) milk
- ½ tsp vanilla extract
- 1 tsp lemon zest (optional, for brightness)
- 30g (¼ cup) all-purpose flour (fluffed & leveled)
- ¼ tsp baking powder
- ½ tsp white vinegar or lemon juice (for meringue stability)
- 25g (2 tbsp) granulated sugar
- Neutral oil (for greasing pan)
For Sweetened Whipped Cream (Optional):
- 118ml (½ cup) cold heavy cream
- 12g (1 tbsp) granulated sugar
- ½ tsp vanilla extract
Toppings (Optional):
- Fresh berries (strawberries, blueberries)
- Powdered sugar
- Maple syrup
Step-by-Step Instructions
1️⃣ Make the Batter:
- Separate eggs (yolks in one bowl, whites in another).
- Whisk yolks with milk, vanilla, and lemon zest. Sift in flour & baking powder, mix until smooth.
- Beat egg whites with vinegar until frothy. Gradually add sugar, then beat to stiff peaks (meringue should hold a firm peak).
2️⃣ Fold Meringue into Batter:
- Gently fold ⅓ of meringue into yolk mixture until combined.
- Add remaining meringue, folding carefully to keep it airy (don’t overmix!).
3️⃣ Cook the Pancakes:
- Heat a nonstick pan on low heat, lightly grease with oil (wipe excess).
- Scoop or pipe batter into tall mounds (makes 2-3 pancakes).
- Cover with lid, cook 7-8 mins until golden on bottom.
- Flip carefully, cover again, cook 5-6 mins until fully set.
4️⃣ Make Whipped Cream (Optional):
- Whip cold cream, sugar, and vanilla until soft peaks form.
5️⃣ Serve Immediately!
🍓 Top with whipped cream, berries, powdered sugar, or maple syrup.
Pro Tips for Success
✔ Use room-temperature eggs for best meringue volume.
✔ Keep heat LOW to prevent burning before pancakes cook through.
✔ Don’t peek while cooking! Trapped steam helps them rise.
✔ For extra height, pipe batter in layers (let each layer set slightly before adding more).
🍽️ Serving Size & Nutrition
Makes 2-3 pancakes (serves 1-2)
- Calories: ~300 (without toppings)
- Protein: 9g
- Carbs: 35g
- Fat: 12g
Toppings will add extra calories.
FAQs
1. Why did my pancakes deflate?
- Overmixed batter (meringue collapsed).
- Opened lid too early (steam escaped).
- Undercooked inside (needs full low-heat time).
2. Can I make these without eggs?
No—the meringue is essential for fluffiness. For egg-free, try regular pancakes.
3. Can I use pancake mix?
No, this recipe relies on freshly whipped meringue for lift.
4. How do I store leftovers?
Best eaten fresh, but refrigerate for 1 day (reheat gently in microwave).
