Fluffy Japanese Souffle Pancakes
These Fluffy Japanese Souffle Pancakes were on my cooking bucket list for a long time, and once I finally made them I understood the hype completely. They are tall, impossibly soft, and a little jiggly in the best way. My kids thought they were magic pancakes, which honestly felt like a win for a Thursday morning.
Why You’ll Love This
The key is whipped egg whites folded into the batter, which gives them that cloud-like height and texture. They take a bit more patience than regular pancakes but the result is absolutely worth it for a special weekend breakfast.
Ingredients
- 3/4 cup all-purpose flour
- 3 eggs, separated
- 1/2 cup milk
- 2 tbsp sugar
- 1 tsp baking powder
- 2 tbsp melted butter
How to Make It
Separate your eggs and whip the whites with sugar until stiff peaks form. In another bowl, mix yolks, milk, melted butter, flour, and baking powder until smooth. Gently fold the egg whites into the yolk mixture in two additions. Heat a nonstick pan over low heat and grease lightly. Scoop batter into tall rounds, cover with a lid, and cook about 4 to 5 minutes per side on the lowest heat setting. Low and slow is the secret here. Serve immediately with maple syrup or fresh fruit.
This post contains affiliate links. I may earn a small commission at no extra cost to you. A quality nonstick skillet with a lid is really important for getting these right.
Fluffy Japanese Souffle Pancakes
Ingredients
Method
- Whip egg whites with sugar until stiff peaks form.
- Mix yolks, milk, melted butter, flour, and baking powder until smooth.
- Gently fold egg whites into yolk mixture in two additions.
- Cook in a lightly greased nonstick pan over low heat, covered, 4-5 minutes per side.
- Serve immediately with maple syrup or fresh fruit.
