Fluffy Japanese Soufflé Pancakes
These Fluffy Japanese Soufflé Pancakes are tall, airy, and delicate pancakes perfect for maple syrup lovers. They offer a light, cloud-like texture that makes breakfast feel like a cozy morning hug.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Japanese
Ingredients
Scale
- 1 cup (120g) all-purpose flour, sifted
- 1 teaspoon baking powder
- 3 tablespoons granulated sugar
- 3 large eggs, separated
- 1/2 cup (120ml) milk (whole or 2%) at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Unsalted butter (for greasing the pan)
- Maple syrup (for serving)
Instructions
- Separate 3 large eggs into two bowls — yolks in one, whites in another. Ensure no yolk gets into the whites.
- In the yolk bowl, add 1/2 cup (120ml) room temperature milk and 1 teaspoon vanilla extract. Whisk gently until combined.
- Sift 1 cup (120g) all-purpose flour and 1 teaspoon baking powder together into a separate bowl.
- Slowly add the sifted flour mixture into the yolk mixture, stirring gently until smooth. Avoid overmixing; a few small lumps are okay.
- Add 1/4 teaspoon cream of tartar to the egg whites and beat using an electric mixer or whisk until stiff peaks form.
- Gently fold about a third of the egg whites into the batter to lighten it, then fold in the rest carefully to keep air bubbles intact. The batter should look fluffy and slightly thick.
- Warm a non-stick pan over low heat and butter it lightly. If using ring molds, grease inside thoroughly.
- Spoon 3-4 tablespoons of batter into the pan or molds. Cover with a lid and cook on low heat for about 4-5 minutes until bottoms are golden and edges start to set.
- Carefully remove the lid and gently flip the pancakes using a spatula. Cover and cook for another 4-5 minutes until cooked through and golden on both sides. Use a toothpick to test doneness.
- Serve immediately stacked, drizzled generously with maple syrup, and enjoy while warm and airy.
Notes
Keep the heat low to prevent browning too fast while ensuring the inside cooks fully. Use clean, dry bowls and beaters to whip egg whites properly. Fold egg whites gently to keep air bubbles intact. Ring molds are optional but help achieve tall, round pancakes. Reheat leftovers gently covered to retain softness.
Nutrition
- Serving Size: About 2 pancakes
- Calories: 265
- Sugar: 10
- Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 7
Keywords: fluffy pancakes, Japanese soufflé pancakes, maple syrup pancakes, breakfast, brunch, easy pancakes, soufflé pancakes