Fluffy Japanese Soufflé Pancakes

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Created on July 14th, 2025 at 04:28 pm

Super Light, Jiggly, and Dreamy-Soft Pancakes

These fluffy Japanese soufflé pancakes are what brunch dreams are made of! ☁️ They’re light, tall, jiggly, and melt-in-your-mouth soft — like clouds you can eat. Whether you’re craving a cute breakfast treat or showing off your brunch skills, these pancakes will impress.

⏱️ Time Guide

Prep Time: 7 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Yield: 1 serving (2–3 pancakes)

Ingredients

For the pancake batter:

2 large eggs
2 tablespoons milk
½ teaspoon vanilla extract
1 teaspoon lemon zest (optional)
¼ cup all-purpose flour (fluffed, spooned, and leveled)
¼ teaspoon baking powder
½ teaspoon white vinegar (or lemon juice)
2 tablespoons granulated sugar
Neutral oil (for cooking)

Optional toppings:

Sweetened whipped cream
Assorted berries
Powdered sugar
Maple syrup

Sweetened whipped cream (optional):

½ cup cold heavy cream
1 tablespoon granulated sugar (adjust to taste)
½ teaspoon vanilla extract

Step-by-Step Instructions 🥄

Make the soufflé pancake batter:

Separate the eggs into yolks and whites. Be careful not to break the yolks!
In the yolk bowl, add milk, vanilla, and lemon zest. Whisk until smooth.
Sift in the flour and baking powder. Mix until no dry spots remain. Set aside.
In the egg white bowl, add vinegar or lemon juice. Beat with a hand mixer until frothy.
Gradually add sugar while beating, then increase speed to medium-high. Beat until stiff peaks form.
Gently fold ⅓ of the meringue into the yolk batter using a spatula. Mix just until streaks disappear.
Fold in the rest of the meringue carefully — don’t overmix! Batter should be fluffy and thick.
Transfer the batter into a piping bag with a large round tip (or use a large spoon or cookie scoop).

Cook the pancakes:

Heat a nonstick pan over low heat. Lightly grease and wipe away excess oil.
Pipe or spoon the batter into 2–3 tall mounds. Keep them thick and upright!
Cover with a lid and cook for 7–8 minutes, until the bottom is golden.
Gently flip each pancake (use two spatulas if needed). Cover again and cook another 5–6 minutes.
Serve immediately with your favorite toppings — berries, cream, syrup, or a sprinkle of powdered sugar! 🍓✨

Sweetened whipped cream (optional):

In a bowl, whip cold cream with sugar and vanilla.
Use a hand mixer or whisk until firm peaks form. Store in fridge until ready to serve.

Pro Tips 🍴

Electric stovetops give the most even, consistent low heat for these pancakes.
If using a piping bag, try a Wilton 2A tip for that classic tall soufflé look.
These pancakes may deflate slightly after cooking — it’s totally normal! They’ll still be pillowy and soft.

Nutrition Info (Per Serving):

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 serving (2–3 pancakes)	375	16.8g	50.9g	10.9g	1.1g	26.2g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.