Japanese Souffle Pancakes

Japanese Souffle Pancakes are delightfully fluffy and airy, offering a dreamy texture that melts in your mouth. They’re not heavy or overly sweet either. I think they’re perfect for a special breakfast or brunch, and if you’re not a fan of one of the toppings, feel free to omit it.

They will still be undeniably delicious! If you’re looking for a light & airy pancake that’s not overly sweet, you’ve come to the right place. When you make these souffle pancakes and pair them with a pillowy cloud-like texture, you get the perfect treat. The addition of fresh berries or syrup just sends it over the top. I’ve really been in the mood for a special breakfast, and these dreamy pancakes remind me of how delightful mornings can be. Not a fan of a specific topping? Don’t worry, they’re still delicious without it.

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• Electric mixer (optional)
• Spatula
• Non-stick skillet or griddle
• Ring molds (optional)
• Measuring cups and spoons

Ingredients

• 2 large eggs, separated
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon cream of tartar
• 2 tablespoons granulated sugar
• Butter or oil for cooking
• Powdered sugar, fresh berries, and syrup for serving

Directions

1. Prepare the Batter:
   • In a mixing bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
   • Sift in the flour and baking powder, then gently fold the mixture until smooth. Set aside.
2. Whip the Egg Whites:
   • In a separate bowl, beat the egg whites with an electric mixer on medium speed until foamy.
   • Add the cream of tartar, then gradually add the granulated sugar, beating on high speed until stiff peaks form.
3. Combine Mixtures:
   • Gently fold the whipped egg whites into the egg yolk mixture in three additions, being careful not to deflate the batter.
4. Preheat the Skillet:
   • Heat a non-stick skillet or griddle over low heat and lightly grease with butter or oil.
5. Cook the Pancakes:
   • If using ring molds, place them on the skillet and spoon the batter into the molds, filling them about 3/4 full. If not using molds, spoon the batter directly onto the skillet, shaping into small rounds.
   • Cover the skillet with a lid and cook for about 4-5 minutes, until the bottoms are golden brown and the pancakes are slightly set.
6. Flip and Finish Cooking:
   • Carefully flip the pancakes, cover again, and cook for an additional 3-4 minutes until both sides are golden brown and the pancakes are cooked through.
7. Serve:
   • Transfer the pancakes to a plate, dust with powdered sugar, and top with fresh berries and syrup as desired.

These Japanese Souffle Pancakes are the perfect light and fluffy treat to brighten up your morning!