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Japanese Souffle Pancakes

These Japanese Souffle Pancakes are incredibly fluffy, melt-in-your-mouth delights that elevate your breakfast experience, perfect for brunch gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 2 large eggs Separated into yolks and whites
  • 2 tablespoons milk Whole milk works best
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • to taste butter For cooking
Optional Toppings
  • to taste maple syrup
  • to taste whipped cream
  • to taste fresh fruits e.g., strawberries, mixed fruit salad
  • to taste icing sugar

Method
 

Preparation
  1. Separate the egg yolks from the egg whites in two different bowls.
  2. In the bowl with the egg yolks, whisk in the milk, flour, cornstarch, sugar, baking powder, and vanilla extract until smooth.
  3. In the other bowl, use a hand mixer to whip the egg whites until soft peaks form.
  4. Gently fold the whipped egg whites into the batter mixture in three parts.
Cooking
  1. Heat a non-stick skillet over low heat and lightly grease it with butter.
  2. Spoon the batter onto the skillet to form thick rounds—around 1/4 to 1/2 cup each.
  3. For extra fluffiness, cover the skillet with a lid, adding a splash of water to create steam.
  4. Cook for about 3-4 minutes on one side until golden, then carefully flip and cook for another 2-3 minutes.
Serving
  1. Stack your pancakes high, garnish with your favorite toppings, and enjoy immediately.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. For longer storage, freeze separated with parchment paper. Reheat in a toaster or skillet over low heat.