Description
Imagine starting your morning with a stack of Fluffy Japanese Souffle Pancakes, so light and airy they practically melt in your mouth. These tall, cloud-like pancakes are perfect for breakfast, brunch, or even as a comforting dessert. With their delicate sweetness and irresistible fluffiness, they pair wonderfully with maple syrup, powdered sugar, or fresh fruit. Whether you’re looking for a special weekend treat or an impressive breakfast idea, this easy recipe will leave you craving more.
Ingredients
2 large eggs (yolks and whites separated)
3 tablespoons granulated sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cream of tartar (optional but recommended)
Cooking oil or butter (for greasing the pan)
Powdered sugar, maple syrup, or fruit for topping
Instructions
- Prepare the Batter: In a bowl, whisk the egg yolks, sugar, milk, and vanilla extract until smooth. Sift in the flour and baking powder, then stir until combined. Set aside.
- Whip the Egg Whites: In a separate clean bowl, beat the egg whites on low speed. Once foamy, add cream of tartar and continue beating until stiff peaks form.
- Fold the Mixtures: Gently fold one-third of the whipped egg whites into the yolk mixture. Carefully fold in the remaining egg whites in two batches to maintain the airy texture.
- Cook the Pancakes: Heat a non-stick pan on low heat and lightly grease it. Ladle the batter onto the pan, forming thick pancakes. Cover with a lid and cook for 4-5 minutes. Flip carefully, cover again, and cook for another 3-4 minutes.
- Serve: Transfer the pancakes to a plate, dust with powdered sugar, drizzle with syrup, and add your favorite toppings. Enjoy immediately!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast