Description
These Japanese soufflé pancakes are light, fluffy, and impossibly soft—like biting into a sweet, jiggly cloud. Made by folding whipped egg whites into a delicate yolk batter, they rise tall and airy, creating the perfect café-style breakfast or brunch treat right at home.
Ingredients
2 large eggs, separated
2 tablespoons (25 g) sugar
2 tablespoons (30 ml) milk
1/2 teaspoon vanilla extract
1/3 cup (40 g) cake flour, sifted
1/4 teaspoon baking powder
1/4 teaspoon cream of tartar (or lemon juice)
Neutral oil or butter, for greasing
Powdered sugar, syrup, or whipped cream, for serving
Instructions
Separate egg whites and yolks into two clean bowls.
Whisk yolks with sugar until pale and creamy, then add milk and vanilla.
Sift in cake flour and baking powder, stirring until smooth.
In another bowl, beat egg whites with cream of tartar until stiff peaks form.
Gently fold the meringue into the yolk mixture in three batches to keep the batter airy.
Lightly oil a nonstick pan and heat over low heat. Scoop batter into round mounds using a large spoon or piping bag.
Cover the pan with a lid and cook for 4–5 minutes. Add a bit more batter on top for extra height, cover, and cook another 4–5 minutes.
Carefully flip each pancake using two spatulas, cover again, and cook another 3–4 minutes until golden and set.
Serve immediately with powdered sugar, syrup, and fresh fruit.
Notes
Use room-temperature eggs for easier whipping and a more stable meringue.
Keep the heat low to cook through without burning.
Serve pancakes immediately; they deflate as they cool.
Add your favorite toppings like berries, whipped cream, or matcha syrup for variety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 13 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 95 mg