Description
These fluffy, airy Japanese Soufflé Pancakes are light as a cloud with a soft, melt-in-your-mouth texture. Unlike traditional pancakes, they’re made with whipped egg whites to create an incredibly tall and jiggly stack that’s both fun to make and eat. Perfect for a special breakfast or brunch treat!
Ingredients
Units
Scale
- 2 large eggs (separated)
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
- 1 tablespoon unsalted butter (for greasing the pan)
- 1 tablespoon water (for steaming)
- Powdered sugar (for dusting)
- Fresh fruits, whipped cream, or maple syrup (for serving)
Instructions
- Prepare the Batter:
In a bowl, whisk the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder, then mix until just combined. Do not overmix. - Whip the Egg Whites:
In a separate, clean bowl, add the egg whites. Beat with an electric mixer on medium speed until foamy. Add the cream of tartar (if using) and continue to whip while gradually adding the sugar. Beat until stiff, glossy peaks form. - Fold Gently:
Add one-third of the whipped egg whites into the yolk mixture to lighten it. Gently fold the rest of the egg whites in two additions, being careful not to deflate the batter. - Cook the Pancakes:
Heat a non-stick pan over low heat and lightly grease with butter. Using an ice cream scoop or large spoon, scoop the batter onto the pan to form tall mounds. Add a little water to the pan (about 1 tablespoon) and cover with a lid to create steam. - Steam & Flip:
Cook for 4-5 minutes until the bottoms are golden. Carefully flip the pancakes using a spatula. Add a little more water if needed, cover again, and cook for another 4-5 minutes. - Serve:
Remove from the pan and serve immediately. Dust with powdered sugar and top with fresh fruits, whipped cream, or maple syrup.
Notes
- Egg Whites: Ensure the mixing bowl is clean and dry for whipping egg whites—any grease can prevent them from whipping properly.
- Cooking Tip: Low heat and steam are key to getting that fluffy texture without burning the pancakes.
- Stabilizing Option: Cream of tartar helps stabilize the egg whites but can be omitted if unavailable.