What is the difference between Japanese Soufflé Pancakes and regular pancakes?

Japanese Soufflé Pancakes are distinguished by their unique preparation method, where egg whites are whipped into stiff peaks, resulting in an incredibly light and fluffy texture. In contrast, regular pancakes are denser and don't require this level of aeration. The result is a cloud-like pancake experience.

Can I make Japanese Soufflé Pancakes vegan?

Yes, you can create a vegan version of these pancakes by substituting eggs with aquafaba (the liquid from canned chickpeas) or a commercial egg replacer. You can also use non-dairy milk instead of regular milk to maintain the fluffy consistency.

How can I ensure my Soufflé Pancakes are fluffy?

To achieve the fluffiest pancakes, it’s essential to beat the egg whites to stiff peaks and fold them gently into the yolk mixture. Avoid overmixing to retain as much air as possible, which will keep your pancakes light and airy.

What toppings go well with Japanese Soufflé Pancakes?

You can top these pancakes with various ingredients like maple syrup, fresh fruit such as strawberries and blueberries, whipped cream, or even a dusting of powdered sugar. Nut butters or flavored yogurts can also add a unique twist.

How should leftovers be stored?

Leftover Soufflé Pancakes can be stored in an airtight container in the refrigerator for up to two days. Reheat in a toaster or on a non-stick skillet over low heat. It’s best enjoyed fresh but can still be tasty when reheated.

The Best Fluffy Japanese Soufflé Pancakes

Ingredients

Scale

4 large Eggs
2 tablespoons Milk
1 tablespoon Sugar
1/2 teaspoon Vanilla Extract
1/4 cup All-Purpose Flour
1/4 teaspoon Baking Powder
a pinch of Salt
Butter for cooking, as needed
Powdered Sugar for serving, as desired
Maple Syrup or Fruit Toppings (optional)

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Instructions

Separate the egg yolks from the egg whites. In a mixing bowl, whisk together the yolks, milk, sugar, and vanilla extract until smooth and creamy.
Sift in the flour and baking powder, folding it into the wet ingredients until just combined. Be careful not to overmix.
Beat the egg whites in another bowl until stiff peaks form, then gently fold them into the yolk mixture.
Heat a non-stick pan over low heat with a bit of butter. Drop batter into the pan to form mounds, cover with a lid, and cook for 4-5 minutes until golden. Flip and cook for another 4-5 minutes to finish.
Serve warm, dusted with powdered sugar, and drizzled with maple syrup and fresh fruit.

Notes

For gluten-free, swap all-purpose flour with a gluten-free blend. Customize flavors with matcha or citrus zest if desired.

Author: Isabella Moreno
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Cooking
Cuisine: Japanese
Diet: Vegetarian

Nutrition

Serving Size: 1 pancake
Calories: 130
Sugar: 5g
Sodium: 150mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 5g
Cholesterol: 150mg