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Fluffy Japanese Soufflé Pancakes Easy Recipe for Melt-in-Your-Mouth Breakfast

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Light, airy Japanese soufflé pancakes with a melt-in-your-mouth texture and subtle vanilla flavor, perfect for a special breakfast or brunch.

Ingredients

Scale
  • 2 large eggs, separated (room temperature for best volume)
  • 3 tablespoons milk (whole or 2%; dairy-free alternatives like almond milk work fine)
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour (for gluten-free, replace with almond flour or gluten-free blend)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tartar (optional but recommended to stabilize egg whites)
  • Unsalted butter (for greasing the pan)
  • Maple syrup, fresh berries, whipped cream, or powdered sugar (for serving)

Instructions

  1. Separate the eggs: Carefully separate the egg yolks from the whites into two large mixing bowls. Make sure no yolk gets into the whites for maximum volume.
  2. Prepare the batter: Whisk the egg yolks with the milk and vanilla extract until smooth. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the yolk mixture until just combined—don’t overmix! The batter should be thick but smooth.
  3. Whip the egg whites: Add cream of tartar to the egg whites. Using an electric mixer, beat on medium speed until soft peaks form. Then increase speed to high and whip until stiff peaks appear—when you lift the whisk, the peaks should stand straight without drooping.
  4. Fold whites into batter: Gently fold one third of the whipped egg whites into the yolk batter to lighten it. Then carefully fold in the remaining whites using a spatula, turning the bowl and folding from bottom to top. Keep as much air in the mixture as possible.
  5. Heat and grease the pan: Warm your non-stick pan over low heat. Generously grease the pan and the inside of your ring molds with unsalted butter.
  6. Cook the pancakes: Place the ring molds on the pan. Spoon the batter into each mold, filling about 2/3 full (about 1/4 cup or 60 ml per pancake). Cover the pan with a lid to trap steam. Cook on low heat for about 4-5 minutes until the bottoms are golden and the sides have set.
  7. Flip carefully: Using a thin spatula, gently remove the molds (if using), then carefully flip each pancake. Cover again and cook for another 4-5 minutes until the other side is golden and the pancakes are cooked through but still fluffy.
  8. Serve immediately: Transfer pancakes to plates and serve with maple syrup, fresh berries, or your favorite toppings.

Notes

Keep the heat low and steady to avoid burning. Use a lid to trap steam for even cooking. Gently fold egg whites to keep batter airy. Room temperature eggs whip better. Cream of tartar stabilizes egg whites. If no ring molds, free-form pancakes and cook slightly longer.

Nutrition

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Find it online: https://breezybake.com/fluffy-japanese-souffl-e-pancakes-easy-recipe-for-melt-in-your-mouth-breakfast/