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Delicious easy Japanese fluffy pancakes soufflé style topped with syrup and powdered sugar

Fluffy Japanese Souffle Pancakes

These Easy Japanese Fluffy Pancakes are tall, cloud-like and deliciously airy, providing a special breakfast experience that feels cozy and sweet.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2 servings
Course: Breakfast, Dessert
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 2 large large eggs, separated Cold eggs separate easier.
  • 2 tbsp milk Any type of milk can be used.
  • 1 tsp vanilla Optional, but adds lovely flavor.
  • 3 tbsp all-purpose flour
  • 1 tsp baking powder
  • 2 to 3 tbsp sugar Adjust to taste.
  • 1 pinch salt
Cooking Ingredients
  • 1 tbsp neutral oil or butter For greasing the pan.
  • 1 pinch lemon juice or cream of tartar Helps stabilize egg whites.

Method
 

Preparation
  1. Separate your eggs. Put the whites in a clean bowl with no grease at all.
  2. In a different bowl, whisk yolks, milk, and vanilla. Add flour, baking powder, and salt. Stir until smooth.
  3. Whip the egg whites on medium until foamy, then add sugar gradually until you reach glossy peaks.
  4. Fold one third of the whipped whites into the yolk batter to loosen it, then fold in the remaining whites gently.
Cooking
  1. Preheat a nonstick skillet over low heat, greasing it lightly.
  2. Spoon batter into the pan or into molds, using two scoops per pancake.
  3. Add a teaspoon of water to the pan and cover with a lid.
  4. Cook for 4 to 6 minutes on one side until golden and set, then flip carefully.
  5. Cook for another 4 to 6 minutes after flipping, adding another splash of water if necessary.
Serving
  1. Serve immediately for the best texture, enjoy while hot and fluffy.

Notes

Best served immediately after cooking. If you have leftovers, store them in an airtight container and enjoy them with toppings.